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Keto Peanut Butter Truffles
These deliciously rich and decadent truffles are super simple to make.Perfect for an afternoon
How to Make It
Step 1
Add the xylitol to a food processor and blend on a high speed setting until finely powdered – about 4 minutes.
Step 2
Add the powdered xylitol to a mixing bowl with the peanut butter, cocoa powder, vanilla and coconut oil. Beat the mixture together until well combined and completely smooth.
Step 3
Transfer the mixture to the freezer for 10-15 minutes to firm up.
Step 4
Whilst the mixture is firming, add the peanuts to a food processor and pulse to form a chunky crumb.
Step 5
Remove the truffle mixture from the freezer and use your hands to roll into 16 even balls. Then, taking one truffle at a time, roll each ball in the crushed peanuts, coating them all over.
Step 6
Place in the fridge for a further 15-20 minutes to set before serving.
Ingredients
- Coconut Oil – 2 tablespoon
- Peanut Butter – ⅔ cup
- Peanuts – ⅔ cup, chopped
- Vanilla Extract – ½ tsp
- Xylitol by Now – ⅓ cup
- Unsweetened Cocoa Powder by Ghirardelli – ¼ cup
