Peanut Butter Cookie Dough Truffles (Low Carb and Gluten Free)
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.
Peanut Butter Cookie Dough:
powdered Swerve Sweetener
defatted peanut flour
sugar-free dark chocolate
cocoa butter OR 1 tbsp butter
finely chopped salted peanuts
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.
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.
Food energy: 131kcal Total fat: 11.61g Calories from fat: 104 Cholesterol: 13mg Carbohydrate: 5.23g Total dietary fiber: 3.16g Erythritol: 6.6g
By Carolyn Ketchum of All Day I Dream About Food