These Keto Peanut Butter Cheesecake Truffles require just 6 ingredients and no baking! These low carb delights are about one net carb each and perfect for satisfying your sweet tooth!
INGREDIENTS
- 8 ounces cream cheese, room temperature
- 1 cup low carb peanut butter, crunchy or smooth
- 1/2 cup confectioners Monkfruit sweetener
- 2 teaspoons vanilla extract
Chocolate Coating
- 3/4 cup Lily’s sugar free chocolate chips
- 2 tablespoons coconut oil
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EQUIPMENT
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Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)
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AmazonBasics Silicone Baking Mat Sheet, Set of 2
INSTRUCTIONS
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Combine the cream cheese, peanut butter, sweetener and vanilla extract in a mixing bowl and beat with an electric mixer until smooth and creamy.
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Roll the cheesecake into tablespoon size balls (this is easier if you chill it for a few minutes first). Freeze the cheesecake balls at least 20 minutes so it is easier to dip into the warm chocolate.
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Melt the chocolate and coconut oil to make the chocolate coating. Dip the cheesecake balls into chocolate, place on a silicone or wax paper lined baking sheet.
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Sprinkle with sea salt if desired.
NOTES
Net carbs are 2.5 g per truffle
Serving: 1 Truffle, Calories: 124kcal, Carbohydrates: 5.1g, Protein: 3.6g, Fat: 11.2g, Cholesterol: 10mg, Sodium: 135mg, Fiber: 2.6g, Sugar: 0.9g
