Keto Peanut Butter Truffle Treasures
2.3g
Net Carbs
2.5g
Protein
10.2g
Fat
3.2g
Fiber
119
Calories
Cooking tip: This no-egg peanut butter dough lands somewhere between a pie crust and cookie, with just enough moisture to tip towards cookie, perfect to surround a melty chocolate truffle for all the best textures. For best results, press the dough into an even layer along the bottom and sides of each mini muffin well for even cooking. And be sure to chill the dough before cooking so it holds the cup shape and doesn’t slide down the sides of the muffin tins while cooking.
Ingredients:
- 2 tablespoons cream cheese USDA
- 1 indv pkt stevia sweetener FNDDS
- 4 teaspoons creamy peanut butter, natural Smucker's
- 1/8 teaspoon baking soda USDA
- 1 teaspoon coconut flour, finely ground, organic King Arthur Flour
- 1 tablespoon truvia, sweet completed granulated sweetener
- 1/2 teaspoon vanilla extract USDA
- 1/4 cup almond flour, super finely ground, gluten free King Arthur Flour
- 1/8 teaspoon table salt USDA
- 6 truffles Atkins Endulge Dark Chocolate Truffles
Directions:
- In a medium bowl, use an electric hand mixer to combine room temperature cream cheese, room temperature peanut butter, granulated sweetener and stevia packet on low speed until very well combined and the cream cheese and peanut butter are fully integrated. Add vanilla extract and mix until combined.
- In a small bowl, whisk together almond flour, coconut flour, salt and baking soda until well combined and any clumps of flour are broken up. Add to bowl with peanut butter and use hand mixer on low to mix until well combined. Mixture should be slightly crumbly, but stick together when pinched.
- Into a mini muffin tin, measure 1 tablespoon portions of cookie dough into each of 6 muffin wells. Use fingers to press the mixture to form an even layer along the bottom and sides, forming a cup shape. Refrigerate for 30 minutes.
- Heat oven to 350°F.
- Bake cookie cups directly from refrigerator for 9-12 minutes, until edges are browned. Remove from oven, turn off oven, and place one unwrapped Atkins Endulge Dark Chocolate Truffle inside each cookie cup. Place back in warm oven for 1-3 minutes, until chocolate is melting. Remove from oven and allow truffle filled cookie cups to completely cool in the pan, at least 30 minutes. Cookie cups will be crumbly until fully cooled. One truffle filled cookie cup is one serving.
