Peanut Butter Cookie Truffles Keto Low Carb Friendly

Keto Truffles {4 Ingredients} The Big Man's World

WebApr 30, 2024 · For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- …

1. In a large mixing bowl, combine your peanut butter and syrup and mix very well.
2. Sift in your coconut flour, to ensure no lumps remain. Stir very well, until a smooth dough remains. Refrigerate for 15 minutes, to firm up slightly.
3. When the peanut butter truffle mixture has thickened, form into 20 small balls and place in the freezer, on a lined plate or tray.
4. Melt your chocolate chips of choice. Remove your peanut butter truffles from the freezer, and using two forks, dip each truffle in the melted chocolate. Place each truffle on the lined plate/tray and refrigerate until the chocolate has firmed up.

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Keto Peanut Butter Cookies Gimme Delicious

WebDec 30, 2019 · Absolutely awesome. Followed instructions, used lsa for first batch, as 0.4g sugar total. Pams pb, meant 6g total sugar as 3/4 cup …

Rating: 4.2/5(59)
1. Pre-heat oven to 350F.
2. Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
3. Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
4. Bake 12 minutes. Cool for 10 minutes before serving.

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Keto Peanut Butter Truffles Savory Tooth

WebDec 17, 2017 · Use toothpick to stab peanut butter ball and dip into melted chocolate until coated on all sides, letting excess drip off, then place …

Rating: 4.8/5(6)
1. Make Peanut Butter Balls: Stir together all three ingredients for peanut butter balls in bowl until combined into dough (Note 5). Form twelve 1-inch balls from dough, and arrange in single layer on baking sheet lined with parchment paper. Freeze for at least 30 minutes to harden (Note 6).
2. Melt Chocolate: Add all three ingredients for chocolate coating to microwave-safe bowl. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Do not overheat chocolate.
3. Dip Into Chocolate: Remove peanut butter balls from freezer. Use toothpick to stab peanut butter ball and dip into melted chocolate until coated on all sides, letting excess drip off, then place coated ball back on parchment paper and withdraw toothpick (Note 7). Repeat until all are coated.
4. Chill: Refrigerate until chocolate shells are hardened, at least 1 hour. Once hardened, serve chilled (Note 8).

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