These 5-ingredient keto truffles combine peanut butter, sugar-free chocolate, and coconut flour - making for a delicious low-carb snack or dessert! Best of all, these peanut butter chocolate fat bombs are also paleo, gluten-free, dairy-free, vegan, and no-bake!
I recommend measuring the ingredients in grams for exact results. Also, watch the video in the post for visual instructions.
Add the peanut butter and chocolate to a medium bowl and place it into a pan filled with hot water. Alternatively, microwave in 15-20 second spurts, mixing in-between, until melted.
Once melted add the cocoa powder, coconut flour, and powdered Erythritol. Stir with a spoon until combined. Then place the bowl into the fridge for about 15 minutes, to chill and firm up the mixture.
Use your hands to roll around 1 tablespoon of the mixture (20 grams) into a ball. Then place it onto a cookie sheet or plate, lined with wax paper. Do this with the remaining mixture (I had enough dough for 14 balls). Chill again for a bit, then enjoy.
Store leftovers in the fridge for up to a week or freeze.
Sweetener: Use a powdered sugar-free sweetener like Swerve. Or use icing sugar if you don't need the chocolate balls to be low-carb.
Optional Add-Ins: Espresso powder is carb-free, and just a little can really enhance the chocolate flavor. I suggest adding around 1/4 tsp and increasing if needed (after tasting).
You could optionally roll the truffles in cacao powder, crushed nuts, shredded coconut, freeze-dried fruit powder (raspberry/strawberry), etc.
Keto Chocolate Truffles
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.