This recipe for Low Carb Peanut Butter Truffles makes the perfect keto fat bombs for peanut butter lovers! These light and fluffy truffles melt in your mouth and can be stored in the refrigerator or the freezer. They make a tasty snack or dessert for those on a low carb, ketogenic, or Atkins diet.
Line two baking sheets with parchment or a silicone liner.
In a small bowl, beat the whipping cream until soft peaks form. Add 1 teaspoon 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 ⅓rd 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. Each ball will be the size of a heaping tablespoon. Add chocolate chips, curls, or chopped peanuts for garnish, if desired. If you are using melted chocolate as a garnish, refrigerate or freeze the truffles for a few hours first.
Truffles can be served immediately (if you like them soft) or stored for later. Store in a single layer in an airtight container. They may be kept in the refrigerator or the freezer. Refrigerated truffles will be softer, and frozen truffles will be more solid. If you choose to freeze them, allow them to soften a few minutes at room temperature to soften slightly.
Yields 30 truffles
The nutritional information was calculated without the optional chocolate garnish. The nutritional values for this recipe could vary widely depending on the brand of ingredients used--especially peanut butter and chocolate (if used). For the most accurate information, calculate the nutritional values using the brands you use to make the recipe.