Low-carb chocolate peanut butter truffles are such a wonderful indulgence. They are rich and decadent, and they are surprisingly easy to make.
These creamy truffles are so amazing! Imagine this: you pop a truffle in your mouth and close your eyes. Slowly, the truffle melts. Your mouth is filled with the rich, velvety taste of luxurious dark chocolate and smooth, creamy peanut butter. Ahh, bliss. And you can totally experience this bliss on the low-carb diet!
Better than commercial candy
Do you love peanut butter and enjoy the intensity of dark chocolate? 🍫 Do you expect your chocolaty desserts to be intensely chocolatey rather than cloyingly sweet? Then you will adore these low-carb chocolate peanut butter truffles.
In my high-carb days, one of my favorite candies was commercial peanut butter cups. I no longer touch that stuff, and I actually think that these truffles are better. They are richer and more satisfying. They are certainly not as sweet, and to me, this is a definite plus.
The ingredients you'll need
You'll only need five simple ingredients to make these tasty truffles. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Dark chocolate: You can use a chocolate bar and break it into pieces, or you could use chocolate chips. I like to use dark chocolate chips by Pascha. They're available on Amazon (link provided in the recipe card below).
Unsalted butter: I love using creamy European butter, but any unsalted butter will work.
Peanut butter: I usually use creamy natural peanut butter. The only ingredients are peanuts and salt. It's best to use a freshly opened jar - the bottom of these jars tends to be quite dry, even if you've stirred it well. If you prefer to use a creamy peanut butter spread (those typically contain sugar and palm oil in addition to peanuts and salt), that's fine.
Sweetener: I use stevia glycerite. You can use a powdered sweetener instead.
Cocoa powder: I like to use unsweetened cocoa powder. Either natural or Dutch-processed, both should work. Although Dutch-processed is less acidic and should taste better.
How to make low-carb chocolate peanut butter truffles
It's a truly easy recipe. No-bake, no fuss. Scroll down to the recipe card for the full instructions. Here are the basic steps:
1. Melt the chocolate, butter and peanut butter in the microwave.
2. Stir in the sweetener.
3. Freeze the mixture for 30 minutes.
4. Divide into portions, shape them into truffles, and roll them in unsweetened cocoa powder.
How to store these truffles
I keep them in the fridge, in an airtight container, for up to a week. It's important to remember to take them out of the fridge about 20 minutes before enjoying them. Chocolate is always better at room temperature.
More tasty treats that you might enjoy
For a peanut-butter-free version of these truffles, try my recipe for keto truffles. They are so rich and decadent!
These chocolate-covered blueberries are phenomenal, and they are very easy to make, too.
And these fat bombs are made with just three ingredients! They make a wonderful afternoon snack.
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Low-Carb Chocolate Peanut Butter Truffles
INGREDIENTS
- 3 oz dark chocolate chips (85% cacao; ½ cup)
- 1 tablespoon unsalted butter
- ¼ cup creamy natural peanut butter
- ½ teaspoon stevia glycerite (equals about 2 tablespoons of powdered sweetener)
- 2 tablespoons unsweetened cocoa powder (Dutch-processed is best)
INSTRUCTIONS
- Add the chocolate chips, butter and peanut butter in a shallow bowl. Cover and microwave for 1 minute.
- Stir, cover again, and microwave for 30 more seconds. Stir to incorporate, then stir in the stevia.
- Cover and freeze the mixture for 30 minutes.
- Using a measuring tablespoon, one tablespoon per truffle, form the mixture into 12 truffles. Roll them in cocoa powder to coat. You’ll only use half the cocoa powder but you need all of it to properly coat the truffles.
WATCH THE VIDEO:
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 