Peanut Butter Cookie Dough Truffles (Low Carb and Gluten Free

• Vegetarian

• Produce

  • 2 tbsp Peanuts, salted

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 3 oz Dark chocolate, sugar-free
  • 3/4 cup Defatted peanut flour
  • 1/3 cup Swerve sweetener, powdered
  • 1/2 tsp Vanilla extract

• Dairy

  • 5 tbsp Butter
  • 1/2 oz Cocoa butter or 1 tbsp butter

Found on alldayidreamaboutfood.com

Description

Ingredients

• 5 tbsp butter
• 1/4 cup peanut butter
• 1/3 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 3/4 cup defatted peanut flour
• 3 ounces sugar-free dark chocolate, chopped
• 1/2 ounce cocoa butter OR 1 tbsp butter
• 2 tbsp finely chopped salted peanuts (optional)

Directions

• Line a large baking sheet with waxed paper or parchment paper.
• In a large microwave-safe bowl, melt butter and peanut butter together on high for one minute (or until butter is melted). Stir in sweetener and vanilla extract until smooth.
• Add the peanut flour and stir until a stiff dough forms. Add more if your dough still seems wet or goopy.
• Roll dough into 1 inch balls and place on prepared baking sheet. Place in freezer until firm, about 1 hour.
• Place chocolate and cocoa butter or butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth.
• Drop frozen cookie dough balls in chocolate and use a fork to roll around to coat. Lift out and tap fork firmly against the side of the the bowl to remove excess chocolate.
• Place back on baking sheet and sprinkle with chopped peanuts, if desired. The chocolate will set quickly if the dough balls are frozen so sprinkle each truffle right after dipping in chocolate.
• Store in refrigerator.

Nutrition