Ingredients
- Filling:
- 5 tbsp butter
- 1/4 cup peanut butter
- 1/4 cup granulated erythritol
- 16 drops stevia extract
- 1/2 tsp vanilla extract
- 3/4 cup peanut flour
- Coating:
- 2 tbsp butter
- 1 bar Lindt 85% cacao chocolate
Preparation
Step 1
For the filling, line a baking sheet with parchment paper. Place butter and peanut butter in a microwave-safe bowl, and melt together in the microwave, stirring occassionally. Stir in erythritol, stevia and vanilla. Add peanut flour in three batches, stirring to combine well each time. Dough will get quite stiff towards the end. Working with about 1/2 a tablespoon at a time, roll dough between palms into round balls. Place on baking sheet and freeze until very firm, about 1 hour. For the coating, melt butter and chocolate together in a small saucepan over low heat, stirring until smooth. Using a toothpick, spear peanut butter balls one at a time and dip into chocolate. Tap lightly against the side of the pan to remove excess chocolate. Place back on parchment-lined baking sheet Repeat with remaining balls and refrigerate until set, about 1 hour. You will end up with leftover melted chocolate but you need to have enough to be able to dip the balls properly. Just set it aside for ice cream topping or eating on its own! Makes 24. Each truffle has a total of 4.4g of carbs, but only 2.4g if you subtract erythritol. And in reality, it is actually less, as I had to factor in all of the coating to get an accurate carb count, but had quite a bit left over.