No Bake Chocolate Peanut Butter Truffles

No Bake Chocolate Peanut Butter Truffles

[vc_row][vc_column][sc_dropcap style=”big” letter=”T” background_color=”#ffb800″][vc_column_text]hese peanut butter truffles are an easy dessert to whip up for company. They’ve only got 4 ingredients and require no baking!

Think of them as your regular serving of peanut butter but sweeter and covered in chocolate! In fact, they taste quite similar to the peanut butter cups you may find in stores!

It’s important to use powdered erythritol here since you won’t be heating these truffles. Erythritol has a much harder time dissolving than granulated erythritol so powdered works best. If you’ve only got granulated erythritol on hand, grab a cup of it and throw it in a Nutribullet or blender and let it go for a few minutes. You’ll have powdered erythritol in no time!

We used Lily’s Sugar-free Chocolate Chips as our chocolate in this recipe. You can sprinkle on some toppings of your choice while that chocolate is still wet. Maybe shredded coconut, slivered almonds or sea salt!

Let us know what you come up with![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

No Bake Chocolate Peanut Butter Truffles
Yields 12
Reminiscent of peanut butter cups, this is a great low carb alternative!
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Prep Time
2 hr
Prep Time
2 hr
  1. 1 cup Peanut Butter
  2. 4 tbsp Butter, melted
  3. 1.5 cups Powdered Erythritol
  4. 6 oz. Sugar-free Chocolate (either a bar or chips)
  1. Start by mixing your peanut butter, melted butter and powdered erythritol together.
  2. If your peanut butter batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.
  3. Using a small cookie scoop, or your hands, roll out about 2 tablespoons of your batter in your hands to form small balls. Lay them out on a parchment paper lined baking sheet and chill in the fridge for an additional 30 minutes. You want them to be very cold for the next step.
  4. Melt 6 oz. of sugar-free chocolate in a small, deep bowl for 10-20 seconds a time in the microwave, stirring in between.
  5. Give your chocolate a good stir, it should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.
  6. Place one truffle at a time into the bowl and using a spoon, rotate it onto all its sides, coating it evenly in chocolate. Use a fork to lift it up and allow the excess chocolate to fall off.
  7. Place the truffles back on the parchment paper lined baking sheet and let them chill for about an hour. Enjoy!
  1. Each truffle is 200 calories, 17 grams of fat, 5.9 protein and 5 net carbs.
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Comments 25

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  1. Maybe I’m just missing clicking on something, but the only recipe I see on this page is for “Hasselback Chicken Breasts”, not “No Bake Chocolate Peanut Butter Truffles”. Where’s that recipe?

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  2. I made these. I’m now in heaven. Thank you for posting this and thank you for letting us in on that wonderful Lillys chocolate. I’m hooked!

  3. Even after letting it sit in the refrigerator for about 20 minutes, my peanut butter/splenda/butter mix was *impossible* to shape.
    Is this because of the Splenda? Did anyone else have this trouble?
    They still tasted delicious, but I’d like them to look a bit more presentable for get-togethers and such. (:

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      Do you mean the batter was too soft? I’m not sure what could have happened. What kind of peanut butter did you use? I would try to let it sit in the fridge longer, maybe even pop it into the freezer for a bit. Hope that helps!

      1. I had that the first time I made them, used meridian peanut butter not sure if you can get that in the US, I nowuse myprotein peanut butter which works a lot better we as not a lot of oil and quite firm

      2. The same happened to me, the peanut butter mixture was too runny but I put it in the freezer and then it worked great and they looked just like the picture!

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      Try stevia! It’s much sweeter than regular sugar or sweeteners. A little goes a long way – especially if you have stevia extract, which is a concentrated powder or liquid form.

  4. Mine got really soft as well; I put them on the baking sheet and they just spread out like they were a thick liquid. I used Kraft Unsweetened/Unsalted PB, and used erythritol — no substitutes. I was pretty disappointed when it came out like that, but I stuck them in the freezer and giving them an hour or so before I attempt the chocolate. I’m hoping for the best. I may even store these in the freezer when I’m finished, then let them thaw out maybe a half hour before eating — they’re so soft that I don’t think the fridge is gonna cut it for storing

  5. I used Swerve brand confectioners powder erythritol . I used Hershey brand sugar free chocolate chips and Jif brand natural peanut butter and they turned out perfect ..

  6. Pingback: Can Ketogenic ‘Fatballs’ Help You Lose Weight? | SportWell

  7. Pingback: 10 Low-Carb Dessert Ideas - Diabetic Nation

  8. I followed your recipe and the macros are incorrect. It’s actually 12 net carbs per serving, 6 grams of protein and 19 grams of fat. What am I missing here? It’s not as low carb as it is shown here.

    1. Hi Kimberly. It may depend on what kind of Peanut Butter is being used. Its amazing how different the brands are in the sugar department. I’ve started making my own with dry roasted (unsalted) peanuts and coconut oil.

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