Chocolate Peanut Butter Truffle Fat Bombs – Keto and Low Carb

Chocolate and peanut butter is one of the most familiar pairings in desserts!  I turn a very popular combo into a smooth and creamy truffle fat bomb.  A drizzle of my favorite Crazy Richard’s Creamy Peanut Butter, or a light dusting of Crazy Richard’s Peanut Butter Powder over the top is the finishing touch!

Ingredients

For the Filling

1/4 cup Crazy Richard’s Creamy Peanut Butter (single ingredient: peanuts/no sugar added)

1 cup mascarpone cheese

1/4 cup heavy cream

1 teaspoon pure vanilla extract

2 tablespoons swerve confectioners

For the Topping

3 ounce Lily’s Dark Chocolate Bar, chopped

1 tablespoon coconut oil

Option #1: Drizzle Crazy Richard’s Creamy Peanut Butter over the tops.

Option #2: Dust Crazy Richard’s Peanut Butter Powder over the tops.

Preparation

Add the mascarpone cheese, heavy cream, vanilla, swerve and peanut butter to a bowl and mix using a hand mixer, until well combined.

Scoop the batter into balls using a small melon baller or mini cookie scoop and place onto a plate lined with parchment paper.

Freeze for 10 minutes, or until firm.

Add the chopped chocolate and coconut oil to a bowl and microwave for 20 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.

Drizzle the tops with peanut butter or dust with peanut butter powder.

Store leftovers in an airtight container in the fridge up to 5-7 days or in the freezer.

Makes 45 Truffles/15 Servings

Serving Size: 3 Truffles

Macros:  Fat 12 grams – Protein 2 grams – Carbs 1 gram

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Chocolate Peanut Butter Truffle Fat Bombs - Keto and Low Carb

Prep Time

5 mins

Cook Time

30 mins

Freeze Time

30 mins

Total Time

35 mins

 

Chocolate and peanut butter is one of the most familiar pairings in desserts!  I turn a very popular combo into a smooth and creamy truffle fat bomb.  A drizzle of my favorite Crazy Richard's Creamy Peanut Butter, or a light dusting of Crazy Richard's Peanut Butter Powder over the top is the finishing touch!

Course: Dessert, Fat Bomb

Servings: 15

Ingredients

For the Filling

• 1/4 cup Crazy Richard's Creamy Peanut Butter single ingredient: peanuts/no sugar added
• 1 cup mascarpone cheese
• 1/4 cup heavy cream
• 1 teaspoon  pure vanilla extract
• 2 tablespoons  swerve confectioners

For the Topping

• 3 ounce Lily's Dark Chocolate Bar chopped
• 1 tablespoon  coconut oil
• Option #1: Drizzle Crazy Richard's Creamy Peanut Butter over the tops.
• Option #2: Dust Crazy Richard's Peanut Butter Powder over the tops.

Preparation

1. Add the mascarpone cheese, heavy cream, vanilla, swerve and peanut butter to a bowl and mix using a hand mixer, until well combined.
2. Scoop the batter into balls using a small melon baller or mini cookie scoop and place onto a plate lined with parchment paper.
3. Freeze for 10 minutes, or until firm.
4. Add the chopped chocolate and coconut oil to a bowl and microwave for 20 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.

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

6. Drizzle with peanut butter or a dusting of peanut butter powder.

7. Store leftovers in an airtight container in the fridge up to 5-7 days or in the freezer.