Dreamy Whipped Peanut Butter Cheesecake Truffles! {Low Carb & Keto Friendly}

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Whipped Cream cheese truffles with crunchy peanuts, protein nut butter, and chocolate!


  • 8 oz Cream Cheese, softened
  • ½ cup Greek Yogurt
  • ½ cup Creamy Peanut Butter *up to ¾ cup to taste*
  • 1 cup Powdered Sweetener** (Erythritol or Blend like Swerve)
  • ½ cup Spanish Peanuts, finely chopped
  • ½ cup Low Carb Chocolate Chips
  • 1½ cup Low Carb Chocolate, melted
  • 2 tbsp Chopped Spanish Peanuts


  1. Using a hand mixer, beat the cream cheese and greek yogurt until it’s whipped. This makes the texture feel nice and light!
  2. Add sweetener and peanut butter and continue to whip until fully incorporated.
  3. Fold in chocolate chips and chopped peanuts and freeze for at least 1 hour.
  4. Scoop out 20-25 small portions of truffle mixture and roll into balls. Arrange on the frozen baking tray and return to the freezer while you melt the chocolate.
  5. Melt the chocolate and allow it to sit for 2-3 minutes to temper. *You may add 1 tbsp of cooking oil to the chocolate if you are having difficulty getting the coating thin enough*
  6. Working in batches, remove a few of the truffles from the freezer and dip in the chocolate. You may have to reheat the chocolate between batches as it cools quickly!
  7. Garnish the truffles with remaining chopped peanuts and let the truffles set in a cool dry place, then store in the freezer.

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