Keto Cocoa Peanut Butter Truffles
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Introduction
Keto cocoa peanut butter truffles: four ingredients, no baking, and an hour in the freezer. Peanut butter and cocoa, rolled and dusted.
Keto Peanut Butter Truffles
Two of the four ingredients are my favorites — peanut butter and chocolate. There is no added sugar in them; the sweetener is monk fruit. They are my favorite kind of fat bomb.
No Bake Desserts
Nothing here goes near an oven, which is more of the appeal than it sounds. Who knows how many times we’ve had our own baking fails (or maybe it’s just me!?) because we got the baking time or temperature wrong — and there is no time or temperature here to get wrong. You mix, you roll, and the freezer does the rest.
If you would rather skip the rolling, our keto peanut butter fat bombs are a separate recipe: peanut butter swirled into a cocoa and coconut oil base in mini paper cups.
Coating
We used cocoa powder, and shredded coconut or crushed almonds work the same way. Peanut butter is great, but it doesn’t go with everything, so this is not the place for whatever happens to be in the cupboard.
How To Make Keto Peanut Butter Truffles
(Scroll down to recipe card for ingredient measurements!)
The mixture is soft when you roll it, so the hour in the freezer is what sets the shape. It is the one part of this recipe worth not cutting short.
Must-Have Ingredients For Recipe
- Natural unsweetened cocoa powder — we enjoy the Hershey’s brand for this!
- Natural peanut butter — choose your peanut butter carefully. Peanut butter is most of what you taste here, so it is worth reading the jar: you want a creamy one whose label is peanuts and salt, with no added sugar or added oils. This is our favorite.
- Lakanto monk fruit — our sweetener of choice for these truffles.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Cocoa Peanut Butter Truffles
2 net carbsIngredients
Truffle
- 6 tbsp peanut butter, creamy
- ¼ cup heavy whipping cream
- ½ cup lakanto classic monkfruit sweetener
- 1 tbsp cocoa powder, unsweetened
Coating
Nutrition Facts
8 servings per recipe| Per Serving 100 | Per Recipe 810 | |||
| 6 tbsp of peanut butter, creamy | 71.25 | 570 | ||
| ¼ cup of heavy whipping cream | 25 | 200 | ||
| 1 tbsp of cocoa powder, unsweetened | 1.88 | 15 | ||
| 2 tbsp of cocoa powder, unsweetened | 3.75 | 30 | ||
| 9g | 11% | 71g | 91% | |
| 6 tbsp of peanut butter, creamy | 6 g | 48 g | ||
| ¼ cup of heavy whipping cream | 2.5 g | 20 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.13 g | 1 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.25 g | 2 g | ||
| 3g | 14% | 23g | 115% | |
| 6 tbsp of peanut butter, creamy | 1.13 g | 9 g | ||
| ¼ cup of heavy whipping cream | 1.75 g | 14 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 10mg | 3% | 80mg | 27% | |
| ¼ cup of heavy whipping cream | 10 mg | 80 mg | ||
| 70mg | 3% | 560mg | 24% | |
| 6 tbsp of peanut butter, creamy | 52.5 mg | 420 mg | ||
| ¼ cup of heavy whipping cream | 2.5 mg | 20 mg | ||
| 1 tbsp of cocoa powder, unsweetened | 5 mg | 40 mg | ||
| 2 tbsp of cocoa powder, unsweetened | 10 mg | 80 mg | ||
| 16g | 6% | 125g | 45% | |
| 6 tbsp of peanut butter, creamy | 2.25 g | 18 g | ||
| ¼ cup of heavy whipping cream | 0.2 g | 1.6 g | ||
| ½ cup of lakanto classic monkfruit sweetener | 12 g | 96 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.38 g | 3 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.75 g | 6 g | ||
| 2g | 5% | 12g | 43% | |
| 6 tbsp of peanut butter, creamy | 0.75 g | 6 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.25 g | 2 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.5 g | 4 g | ||
| 1g | 11g | |||
| 6 tbsp of peanut butter, creamy | 1.13 g | 9 g | ||
| ¼ cup of heavy whipping cream | 0.2 g | 1.6 g | ||
| 12g | 96g | |||
| ½ cup of lakanto classic monkfruit sweetener | 12 g | 96 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 17g | |||
| 6 tbsp of peanut butter, creamy | 1.5 g | 12 g | ||
| ¼ cup of heavy whipping cream | 0.2 g | 1.6 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.13 g | 1 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.25 g | 2 g | ||
| 3g | 6% | 26g | 51% | |
| 6 tbsp of peanut butter, creamy | 2.63 g | 21 g | ||
| ¼ cup of heavy whipping cream | 0.2 g | 1.6 g | ||
| 1 tbsp of cocoa powder, unsweetened | 0.13 g | 1 g | ||
| 2 tbsp of cocoa powder, unsweetened | 0.25 g | 2 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Line a baking sheet with parchment or wax paper. Set aside.
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In medium bowl, combine peanut butter, heavy cream, sweetener, and cocoa powder. Mix on medium speed until smooth.
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Divide the mixture into eight equal portions and roll each one into a ball.
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Roll each ball in cocoa powder. Place baking sheet with truffles into the freezer for 1 hour before serving.
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Notes
- You can also roll the truffles in unsweetened coconut flakes or crushed almonds as a coating alternative
If you make this recipe, leave a rating and tell us in the comments how it turned out, or share a photo on Instagram with #buttertogetherkitchen.
Correction — October 5, 2026: To shape these, divide the mixture into eight equal portions. The step used to say a tablespoon each, which doesn't come out to eight.
