Thanks to Naturally More for sponsoring this recipe! All opinions are my own.

Creme De La Peanut

Translation: Cream of the Peanut

Which is what we have here today, folks! Creamy peanut butter and whipped cream cheese conveniently coated in a dark chocolate shell.

Same Ingredients. Different Methods.

The internet isn’t lacking on low carb peanut butter cheesecake truffle recipes, I know. What those recipes are lacking is THE MOST CRUCIAL STEP in making a super light, creamy keto truffle filling which is (in my opinion) an absolute fact: whip the cream cheese properly.

How? Why? Let me elaborate.

Whipped Cream Cheese For
Dreamy Keto Truffle Centers

When we whip things, it’s not just to get them into shape. In the culinary world, whipping incorporates air which in turn adds volume and changes the texture and mouthfeel of your ingredient. And just like whipping cream to make, well, whipped cream, when we whip super soft cream cheese with a little sour cream or greek yogurt the result is a mousse-ier texture that is much more appealing than a mouthful of heavy cream cheese.

Dreamy, right?

If you aren’t in love with peanut butter flavor, my Low Carb Strawberry Cheesecake Truffles are always a solid keto truffle choice.

Protein Peanut Butter 🥜

The OTHER cool thing about this recipe is my choice in peanut butter. Yes, you can absolutely use any brand of natural peanut butter, but I went with Naturally More Extra Protein Peanut Butter Spread because if I can add plant protein to my desserts, I’m gonna do it.

If you’re keto and worried that there is cane sugar in this nut butter, you could use one of their other blends. Just know that the protein grams will change (slightly) from what I have calculated in the recipe.

Dreamy Low Carb Peanut Butter Cheesecake Truffles!
{Only 2g Net Carbs!}

Go ahead, whip your cream cheese. The cream cheese likes it.

Pin It! 📌

: Tip: Working on a chilled baking tray or marble board keeps things from melting!

I want you to really look at the size of these balls with me
for a moment. Scroll back up if you must.

The balls I have shown are HUGE but with balls this big
you are only getting around 16 truffles and honestly
that’s not an ideal filling to chocolate ratio.

Ball Size: Make them about 1.5 tablespoons instead of the
golfball size you see here.

That way they are easier to dip and better for snacking.

The sprinkle of peanuts on the outside is a must.
AND there are also crushed nuts on the inside!

This is also a must because it adds a great texture to offset
the whipped-ness.

I felt like mine needed more salt, so I sprinkled some of that in
the second batch.

I recommend tasting the filling and salting if needed.

You can store these bad babes in the refrigerator after they have been dipped,
but they do need time in the freezer BEFORE you dip them.

I also love using a marble cutting board that has been in the freezer to work with and roll the centers on. The cold surface keeps the centers firmer than just a room temp tray!

Dreamy Whipped Peanut Butter Cheesecake Truffles!

Yield: 21 balls

Prep Time: 2 hours

Total Time: 2 hours

Whipped Cream cheese truffles with crunchy peanuts, protein nut butter, and chocolate!

Ingredients

1 Chilled Baking Sheet or Marble Cutting Board
8 oz Cream Cheese, softened
1/2 cup Greek Yogurt
1/2 cup Creamy Peanut Butter *up to 3/4 cup to taste*
1 cup Powdered Sweetener** (Erythritol or Blend like Swerve)
1/2 cup Spanish Peanuts, finely chopped
1/2 cup Low Carb Chocolate Chips
For Coating
1 1/2 cup Low Carb Chocolate, melted
2 tbsp Chopped Spanish Peanuts

Instructions

Using a hand mixer, beat the cream cheese and greek yogurt until it's whipped. This makes the texture feel nice and light!
Add sweetener and peanut butter and continue to whip until fully incorporated.
Fold in chocolate chips and chopped peanuts and freeze for at least 1 hour.
Scoop out 20-25 small portions of truffle mixture and roll into balls. Arrange on the frozen baking tray and return to the freezer while you melt the chocolate.

Dipping the Truffles

Melt the chocolate and allow it to sit for 2-3 minutes to temper. *You may add 1 tbsp of cooking oil to the chocolate if you are having difficulty getting the coating thin enough*
Working in batches, remove a few of the truffles from the freezer and dip in the chocolate. You may have to reheat the chocolate between batches as it cools quickly!
Garnish the truffles with remaining chopped peanuts and let the truffles set in a cool dry place, then store in the freezer.

Notes

**The sweetness of this recipe really needs to be adjusted based on your preference and your nut butter. between 3/4 cup and 1 cup is how sweet I usually make them, but feel free to adjust to your taste.

Dreamy Whipped Peanut Butter Cheesecake Truffles! 🥜 {Only 2g Net Carbs!}

Creme De La Peanut

Same Ingredients. Different Methods.