Ingredients:

  • 1 cup Natural Peanut Butter (unsweetened)
  • 4 oz Full-Fat Cream Cheese (softened)
  • 1/2 cup Powdered Keto Sweetener (Erythritol/Monk Fruit blend)
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt (optional)
  • 1 scoop Unflavoured Whey or Collagen Protein Powder (optional binder)
  • 4 oz Sugar-Free Dark Chocolate Chips (Minimum 70% cocoa solids)
  • 1 teaspoon Refined Coconut Oil

Instructions:

  1. Prepare the Ingredients: Ensure the cream cheese is fully softened at room temperature. Line a baking tray with parchment paper.
  2. Combine Wet Ingredients: In a mixing bowl, thoroughly combine the softened cream cheese, peanut butter, vanilla extract, and salt. Mix until smooth and fully emulsified.
  3. Incorporate Dry Ingredients: Gradually add the powdered sweetener and the optional protein powder (if using). Mix until a thick, uniform dough forms that pulls away from the side of the bowl.
  4. Initial Chill: Cover the bowl and refrigerate the mixture for a minimum of 30 minutes. This is critical for firmness and easy rolling.
  5. Portion and Roll: Using a small cookie scoop or measuring spoon (approx. 1 tablespoon), scoop out uniform portions of the chilled mixture. Roll quickly between the palms of your hands into smooth balls.
  6. Second Chill: Place the rolled balls onto the prepared baking sheet. Return them to the freezer for 15 minutes to firm up their shape completely before coating.
  7. Melt the Chocolate: Melt the sugar-free chocolate chips with the refined coconut oil using a double boiler or microwave until completely smooth and glossy.
  8. Dip the Truffles: Remove the peanut butter balls from the freezer. Using a fork or dipping tool, quickly dip one ball at a time into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
  9. Set the Coating: Return the coated truffles to the parchment-lined sheet. Optionally, sprinkle the top with flaky sea salt or chopped peanuts before the chocolate sets.
  10. Final Set: Refrigerate the peanut butter bombs for at least 30 minutes, or until the chocolate coating is hard and snappy. Store in an airtight container in the refrigerator.