Keto Truffles
These Keto Truffles are a guilt-free indulgence! Rich, creamy, and easy to make, they’re the perfect sweet treat for your keto lifestyle.
Servings: 12 servings
Ingredients
- 2 cups peanut butter or any nut or seed butter
- 1 cup keto maple syrup
- 1 cup coconut flour
- 2 cups keto chocolate chips sugar-free
Instructions
- Start by gathering all your ingredients and equipment. Line a baking sheet with parchment paper to prevent the truffles from sticking.
- In a large mixing bowl, combine the peanut butter and keto maple syrup. Stir until they are well blended. The mixture should be creamy and smooth.
- Gradually add in the coconut flour, mixing until fully incorporated. You may need to adjust the amount slightly depending on the consistency; it should be thick enough to hold its shape but not too dry.
- Using a cookie scoop or tablespoon, scoop out the mixture and roll it into small balls. Place them on the lined baking sheet.
- Refrigerate the rolled truffles for about 30 minutes. This helps them firm up and makes them easier to coat in chocolate.
- While the truffles chill, melt the keto chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
- Once the truffles are firm, dip each one into the melted chocolate, using a fork to let the excess drip off. Place them back on the parchment-lined baking sheet.
- Return the coated truffles to the refrigerator for another 15-20 minutes, or until the chocolate has fully set.
Equipment
- Mixing Bowl
- Cookie scoop or tablespoon
- Baking Sheet
- Microwave-Safe Bowl
Notes
- For a refreshing twist, add a few drops of peppermint extract to the mixture.
- Mix in shredded unsweetened coconut for a tropical flair.
- Store in an airtight container in the freezer for up to 3 months.