Keto Peanut Butter Truffle Treasures Recipe

Name: Keto Peanut Butter Truffle Treasures
Prep time: 40M
Cook time: 10 min
Total time: 50 min
Yield: 6
Ingredients: 2 cream cheese USDA; 4 creamy peanut butter, natural Smucker's; 6 Atkins Endulge Dark Chocolate Truffles; 1 coconut flour, finely ground, organic King Arthur Flour; 0.125 table salt USDA; 1 stevia sweetener FNDDS; 0.25 almond flour, super finely ground, gluten free King Arthur Flour; 0.5 vanilla extract USDA; 0.125 baking soda USDA; 1 truvia, sweet completed granulated sweetener

2.3g
Net Atkins Count ^TM

Prep Time: 40 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.5g

Protein

10.2g

Fat

3.2g

Fiber

119.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 Tbsp cream cheese USDA
4 tsp creamy peanut butter, natural Smucker's
6 truffles Atkins Endulge Dark Chocolate Truffles
1 tsp coconut flour, finely ground, organic King Arthur Flour
0 1/8 tsp table salt USDA
1 indv pkt stevia sweetener FNDDS
0 1/4 cup almond flour, super finely ground, gluten free King Arthur Flour
0 1/2 tsp vanilla extract USDA
0 1/8 tsp baking soda USDA
1 tbsp truvia, sweet completed granulated sweetener

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 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.

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.