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
Jessica says
This is exactly what I was looking for! I’ve also wondered and plotted to use peanut flour because of the amazing consistency when it’s mixed with liquid. Thank you for another great recipe!
Rachel says
These are the perfect little snack! I use Justin’s almond butter instead of peanut butter because that’s what we keep on hand and use either swerve or lakanto, whichever we have open at the time. Oh and I don’t top with peanuts. I usually keep a batch in the fridge and pop one in my mouth after dinner!
Sue says
what else can you use in place of defatted peanut flour? Can you use PB2?
Carolyn says
Yes, that works too!
Karri Stoerp says
does the flour have to be defatted? I have peanut flour, but does not state it is defatted
Carolyn says
What brand is it? What fat content? If it’s just ground peanuts, it will be more coarse and it won’t make very nice truffles. But if it says it’s roasted and about 12% fat, then it is somewhat defatted and will be very fine and powdery and perfect for these.
Veronique says
What would be a good sub for peanut flour as I cant find that in South Africa at the moment?
Carolyn says
Try using defatted almond flour or coconut flour. You won’t need as much coconut flour as peanut flour so add just a little at a time until you get that doughy consistency that isn’t sticky at all, and you can still roll it into balls.
Dee Gee Johnson says
Absolutely delicious! Thanks so much.
Vickie says
This is one of my favorite snacks!! It’s so easy to make and so yummy. I ran into a problem and I am hoping you or other readers can help me out. I normally use my homemade sugar-free chocolate to make the chocolate coating. This last batch I made, I ran out of my homemade sugar-free chocolate, so I used Lily’s baking chocolate chips and added 1 tbsp butter per the recipe. However, the mixture turned out really thick like peanut butter. I melt them using the typical double boiler method. What did I do wrong?? Help!
Carolyn says
You didn’t do anything wrong. It does melt more thickly. Try using cocoa butter.
TINA Wonderling says
can you use almond or cocnut clour? cant fint the peanut flour in my area
chrissy Cipolla says
Made these yesterday – OMG The Best Thing Ever !!!!
Just like a reece peanut butter cup !
Def will make these over an over again !!!
Carolyn says
Glad you liked them!
TINA WONDERLING says
did you use peanut flour? I cant find any around here and wondered if almond flour would work
Carolyn says
You really need the peanut flour but it can be purchased online. Or some people use the powdered peanut butter like PB2.
Bree says
I am doing KETO and have been looking for something yummy to snack on – these look perfect!
Stacie Hamilton says
These sound delicious! I don’t need gluten free or low carb, but I’m certain that I need these!!
Emily Hill says
You had me at peanut butter. And truffles. YUM!
Tara says
I totally need these in my life — RIGHT NOW!!!
Jessica says
These look so delicious! I’ve been on the hunt for a dessert that’s both low carb and gluten free – I’ll have to give these a try this week!
Belenda says
BUCKEYES!! This is the perfect consistency of my beloved buckeyes! I need to play with the sugar sub (cooling effect is pretty strong), but the consistency is perfect! You’ve mastered it and I couldn’t be happier! I used a SF Lakanto sugar and it too had too much of that cooking aftertaste. So I added Giradelis 99% chocolate plus a punch of salt. That helped knock it down to acceptable. Will just use 85% chocolate next time with the cocoa butter. To finish off as Buckeyes, after partially freezing, I dipped with a toothpick stuck in the top, leaving the peanut butter “Buckeye” top. Sooo pretty! I’ll have to hide these! I have waited at least 7 years for this perfect consistency! Thank you so much!
Carolyn says
So glad it lived up to your hopes!
Rachel says
Hey there! I would like to make these truffles as part of my husband’s Christmas gift, and I was wondering if I could use an 85% extra dark chocolate bar instead of the Lily’s stevia sweetened bar? The 85% chocolate bar would be easier for me to obtain at this point. Thanks!
Carolyn says
Yes, that should be fine. I’d still melt it with some coconut oil or cocoa butter to make it thin enough to dip.