Healthier no-bake peanut butter chocolate truffles. These super easy creamy bite-sized truffles are coated in rich dark chocolate and topped with flaky sea salt for one of the best easy chocolate desserts.
These keto chocolate truffles were inspired by some of my favorite keto desserts like these Death by Chocolate Keto Cupcakes.
So good!
How to make peanut butter chocolate truffles
- natural peanut butter no stir
- powdered sugar or powdered erythritol for keto
- butter or vegan butter for dairy free
- vanilla extract
- sugar-free dark chocolate
- flaky sea salt for topping
- Mix together the peanut butter truffles. In a small pot, stir together the peanut butter, butter, and vanilla over low-medium heat until melted and smooth. Add in the powdered sugar and stir until incorporated. Let the mixture cool to room temperature.
- Place them on a baking sheet and chill. Use a cookie scooper to make 20 evenly sized balls and place them on the pan lined with parchment paper. Return to the freezer while you prepare your chocolate.
- Cover each peanut butter ball chocolate. Drizzle chocolate over each ball or dip each ball in the chocolate using a fork to let the excess drip. Finish with flaky sea salt and return to the freezer until chocolate has set.
That’s it!
commonly asked questions
Do peanut butter balls need to be refrigerated?
Yes, these peanut butter truffles are best if stored in an airtight container in the refrigerator.
Why are my peanut butter balls soft?
The peanut butter truffles are soft if they haven’t been refrigerated long enough.
MORE EASY CHOCOLATE KETO RECIPES
If you can’t get enough of these chocolate truffles, then you are going to love some of our favorite easy chocolate recipes from the the blog.
Double Chocolate Keto Brownies
Easy Keto Chocolate Pistachio Clusters
No Bake Peanut Butter Chocolate Truffles
Simple and delicious no bake peanut butter chocolate truffles that with dairy free, keto and vegan options.
Pin Recipe
Servings: 12 truffles
Equipment
- small pot
- baking sheet
Ingredients
- 1 ½ cup natural peanut butter no stir
- ¾ cup powdered sugar or powdered erythritol for keto
- 1/4 cup butter or vegan butter for dairy free
- 1 tsp vanilla extract
- 100 grams sugar-free dark chocolate
- flaky sea salt for topping
Instructions
- In a small pot, stir together the peanut butter, butter, and vanilla over low-medium heat until melted and smooth. Add in the powdered sugar and stir until incorporated. Let the mixture cool to room temperature.
- Use a cookie scooper to make 20 evenly sized balls and place them on the pan lined with parchment paper. Return to the freezer while you prepare your chocolate.
- Melt the chocolate. Drizzle chocolate over each ball or dip each ball in the chocolate using a fork to let the excess drip. Finish with flaky sea salt and return to the freezer until chocolate has set.
Notes
These truffles are best if stored in an airtight container in the refrigerator until ready to serve.
I’m sorry I swear I don’t see it! The swerve goes with the pb, butter, vanilla mixture or the chocolate coating? Thanks!
Do you add the powdered swerve before or after melting the peanut butter, butter and vanilla?
Hi Riley,
Thank you for pointing that out! I don’t how that slipped by but I just updated the recipe. Stir in the powdered swerve after you have melted the pb, butter and vanilla! Hope you enjoy!