These low carb peanut butter truffles are addictive! Peanut butter and chocolate have always been one of my favorite combinations. Unfortunately, my family loves this combination as well, so they don’t last long at our house.
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I probably make these at least once a week. I know, that’s a lot. It’s pretty hard to resist making them all the time when they are simple and fast to make and taste like little balls of heaven. If you’re a peanut butter lover, you will adore these truffles! They have a rich peanut buttery flavor and creamy consistency that is hard to beat.
If you choose to garnish with a chocolate drizzle, I recommend using a dark chocolate to keep them low-carb and low-sugar. If you’re short on time, they’re just as tasty without the chocolate too!
I always try to take a look at the nutritional label on the back of the peanut butter I plan on using in this recipe. Some brands of peanut butter have a lot of added sugar and carbs. Others can be sweetened with artificial sweeteners such as aspartame or even contain trans-fats.
Look for high quality organic grass fed dairy products. Cows on pasture are happy cows, plus, the grass they are eating puts omega 3 fatty acids in their milk. If you have access to raw products, that’s great, but I will warn you that very fresh (same day) raw cream can be impossible to whip.
I normally store these in sealed container in the freezer. This way, they stay much fresher and last longer. These don’t get too solid when frozen, but the consistency is best after a minute or two outside of the freezer.
Love getting healthy fats in your diet? You might want to check out these Lemon Bar Fat Bombs from Real Balanced.
- 1/2 cup chilled whipping cream
- 1 1/2 tablespoon vanilla extract (divided)
- 8 oz cream cheese, softened
- 1 cup peanut butter (check the label for carb-count and artificial sweeteners)
- 2 tablespoons pasture-raised butter, room temperature
- 3 tablespoons granulated stevia erythritol sweetener or about 60 drops of liquid stevia (adjust amount to taste.)
- 1/2 cup of dark chocolate chips
- In a small bowl, beat the whipping cream until soft peaks form. Add 1/2 tablespoon vanilla extract and beat until stiff peaks form.
- In a separate bowl, beat cream cheese and peanut butter together in a medium bowl until smooth. Add butter, 1 tablespoon of vanilla extract, and sweetener and beat until incorporated
- Fold in 1/3 of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining cream.
- Spoon even amounts of the truffle mixture onto the prepared cookie sheet in ball shapes.
- Place in freezer for 30-45 minutes or until firm.
- While the truffles are in the freezer, begin melting the chocolate chips in a bowl over a saucepan partially filled with water over low heat.
- Stir frequently until chocolate becomes smooth.
- Remove from heat and let cool slightly, stirring occasionally.
- Spoon the melted chocolate into a pastry bag with a small tip or a plastic bag with a small hole cut on one corner.
- Once the truffles are firm, remove them from the freezer to garnish with the chocolate.
- To garnish, hold bag filled with chocolate at least 9 inches above the truffles and begin squeezing out the chocolate while quickly moving the bag back and forth over the truffles.
- Truffles can be served immediately or stored in the freezer.
- Yields 30 truffles
- Calories: 155
- Fat (g):14
- Carbs (g): 5.8
- Fiber (g): 1.9
- Protein (g): 4.3
- Net Carbs (g): 3.9
- The nutritional values for this recipe could vary widely depending on the brand of ingredients used--especially peanut butter and chocolate. The nutritional information for this recipe was calculated using Lily's chocolate and excluding erythritol and Aldi's Creamy Peanut Butter. For the most accurate information, calculate the nutritional values using the brands you use to make the recipe.