No bake low carb peanut butter cookie dough dipped in sugar-free dark chocolate. You know you want some! A much needed update for this well-loved keto recipe.
I used to be relatively cool. I lived in a funky little neighbourhood in Boston, with lots of fun little shops and interesting people. And then I had a child. And then a second child. And suddenly, we were too many people for our little condo in the funky neighbourhood, and we started looking for bigger houses and better schools. And then I had a third child and I joined a book club. I believe that last bit was the death toll for any amount of coolness I once had. Don’t get me wrong, I love my book club, but it is so very suburbanite of me to belong to one and I can no longer fool myself that I am young and cool. But it’s okay. As it turns out, I quite like the older, less cool, suburbanite mother of three that I have become.
I hosted the last book club meeting, and a friend who is interested in the gluten free, lower carb way of life requested that I make something to fit that bill. It seemed like the perfect opportunity to try out another peanut flour recipe I had in mind. I’d noticed an interesting quality to peanut flour when I was working with it on the Flourless Chocolate Cakes I made for my husband’s birthday. When mixed with just butter, cocoa and sweetener, it had an almost fudge-like consistency, and it had me scheming on how I might use this quality to advantage. I had no clue if it would work, but I thought it might make an excellent peanut-buttery center to a truffle. Cookie-dough truffles are all the rage these days, so why not a low carb, gluten free version?
Working with low carb and gluten free ingredients has challenged my creativity in the kitchen and I daresay that I am a better cook and baker than I was before. When I notice how a certain ingredient behaves, I start thinking about how I might use it in other ways, and it usually works in my favour. It certainly worked out in this case! These were so tasty and quite easy to make, and I was proud to serve them to everyone, even those who had no reason to be eating low carb or gluten free. Everyone said they liked them and I don’t think they were just being polite, as I saw at least two women go back for seconds. My husband and I enjoyed eating the leftovers over the next few days. I didn’t share them with the kids…they still have lots of candy left over from Halloween and Christmas, so these were mine!
Grab a copy of my best-selling low carb cookbook here!
Peanut Butter Cookie Dough Truffles (Low Carb and Gluten Free)
Ingredients
Peanut Butter Cookie Dough:
- 5 tbsp butter
- 1/4 cup peanut butter
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 3/4 cup defatted peanut flour
Chocolate Coating:
- 3 ounces sugar-free dark chocolate chopped
- 1/2 ounce cocoa butter OR 1 tbsp butter
- 2 tbsp finely chopped salted peanuts optional
Instructions
Cookie Dough:
- Line a large baking sheet with waxed paper or parchment paper.
- In a large microwave-safe bowl, melt butter and peanut butter together on high for one minute (or until butter is melted). Stir in sweetener and vanilla extract until smooth.
- Add the peanut flour and stir until a stiff dough forms. Add more if your dough still seems wet or goopy.
- Roll dough into 1 inch balls and place on prepared baking sheet. Place in freezer until firm, about 1 hour.
Chocolate Coating:
- Place chocolate and cocoa butter or butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth.
- Drop frozen cookie dough balls in chocolate and use a fork to roll around to coat. Lift out and tap fork firmly against the side of the the bowl to remove excess chocolate.
- Place back on baking sheet and sprinkle with chopped peanuts, if desired. The chocolate will set quickly if the dough balls are frozen so sprinkle each truffle right after dipping in chocolate.
- Store in refrigerator.
Notes
Nutrition
