Chocolate Peanut Butter Truffles are rich, creamy, and coated in smooth chocolate with a drizzle of peanut butter. They’re made with just a few ingredients, but taste like something you’d get from your favorite candy shop.

❤️ Why You’ll Love This Keto Chocolate Peanut Butter Truffles Recipe

• Creamy whipped peanut butter filling
• Rich chocolate coating outside with a peanut butter drizzle
• Easy to make, using a handful of ingredients
• Great way to boost your healthy fats
• Perfect late afternoon or evening snack

These Chocolate Peanut Butter Truffles are everything you want in a homemade treat…rich, creamy, and perfectly sweet. With just a handful of pantry staples and zero fancy equipment, you can have a batch ready in minutes. Plus, they look like something from a candy shop, but they’re surprisingly simple to make right at home.

Each bite has a soft, whipped peanut butter center covered in smooth chocolate and finished with a pretty drizzle on top. They’re just the right size for a quick dessert or an afternoon snack when you need a little something sweet. I like to keep a few in the fridge for those moments when a chocolate fix just sounds too good to resist.

If you love mini, bite-sized treats like these truffles, be sure to check out some of my fat bomb recipes!

🛒 Ingredients for Peanut Butter Truffles

For the Filling

• Mascarpone cheese: Creates a smooth, creamy base.
• Creamy peanut butter (no sugar added): Brings that classic nutty flavor.
• Monk fruit/allulose: Keeps it sweet without added sugar.
• Heavy cream: Gives the filling a silky, whipped texture.
• Pure vanilla extract Adds warmth and rounds out the flavor.

For the Topping

• Sugar-free chocolate chips: Melt perfectly for a smooth, even coating.
• Heavy cream: Helps create a glossy finish.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Hand mixer
• Cookie scoop
• Baking sheet
• Parchment paper

🔪 How to Make Keto Truffles

Add the mascarpone cheese, 2 tablespoons of the heavy cream, vanilla extract, sweetener and peanut butter to a mixing bowl.

Mix the ingredients using a hand mixer, until well combined.

Scoop the batter into balls using a cookie scoop and place onto a sheet pan lined with parchment paper.

Freeze for 10 minutes, or until firm.

Add the chocolate chips and remaining heavy cream to a bowl and microwave for 30 seconds.

Stir and microwave for another 10 seconds. Microwave in 10 second increments, if needed, and stir until all the chocolate has melted. You can do this over a double boiler instead, if you’d like.

Spoon the melted chocolate over each truffle and place back onto the parchment paper.

Place back into the freezer for another 10 minutes or until set.

You can serve them as is or drizzle the tops with runny peanut butter and allow to firm up in the fridge before serving.

☑️ Storage Instructions

Fridge: You can store the truffles in an airtight container for up to one week.

Freezer: You can freeze the truffles for up to two months. Thaw them in the fridge before serving.

💡 Tips

• For the creamiest texture, let the mascarpone soften before mixing so it blends smoothly.
• Choose a thick, natural peanut butter without added oil or sugar. If it’s too runny, chill it briefly before using.
• When melting chocolate, stir after every 10-second interval to avoid scorching. Chocolate burns quickly and can’t be fixed once overheated.
• Add the drizzle while the truffles are cold so it firms up neatly instead of spreading or sinking into the chocolate.
• For easy cleanup, set your parchment paper on a baking sheet before dipping so you can move the truffles straight to the freezer when done.

🔄 Substitutions and Additions

• Use almond butter or cashew butter instead of peanut butter for a twist.

• Stir in a handful of crushed peanuts for extra crunch in the filling.

• Mix in a tablespoon of cocoa powder with the filling for double chocolate flavor.

• Top each truffle with a few chocolate chips before chilling for extra flair.

• Drizzle with white chocolate instead of peanut butter for a pretty contrast.

• Add a sprinkle of unsweetened coconut flakes for a tropical touch.

• If you want a festive version, roll them in crushed sugar-free candy canes before the chocolate sets.

Why Did My Chocolate Coating Crack After Chilling?

The centers were probably too cold when coated. Let the truffles sit at room temperature for a few minutes before dipping so the chocolate doesn’t harden too quickly.

My Filling Stayed Soft and Sticky. How Do I Fix It?

Whip in a little more mascarpone or powdered sweetener, then chill again until firm enough to shape. If your peanut butter is very runny, a spoonful of peanut flour helps tighten the texture.

The Chocolate Seized and Turned Grainy. Can I Save It?

Maybe. Warm a small splash of heavy cream and whisk it in slowly until smooth. If it stays gritty, start over and make sure no water or steam touches the chocolate bowl next time.

Can I Use Cream Cheese Instead of Mascarpone?

You can, but it changes the flavor slightly. Cream cheese adds tang and a thicker consistency, so beat it until smooth before mixing with the peanut butter.

How Long Can They Sit Out at a Party?

Two hours is fine as long as the room isn’t warm. After that, move them to the fridge so the centers stay creamy and the coating doesn’t soften.

🍽️ More Keto Peanut Butter Treats

• Peanut Butter Mousse
• Peanut Butter Cookies
• Peanut Butter Cups
• Peanut Butter Squares
• Peanut Butter Chocolate Fudge

*Originally published on July 29, 2018, updated on October 17, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.