Low Carb Peanut Butter + Jelly Truffles (No Sugar Added)

Oh dear, I just can’t stop trying to make peanut butter and jelly work together, can I? If you love peanut butter and jelly but haven’t had it in a while because you’re low carbing it, these little 1 net carb snacks are just right! What makes them even better is that they are no-bake! Just freeze these Low Carb Peanut Butter + Jelly Truffles for 30 minutes and enjoy!

I used Teddie peanut butter because it doesn’t have a bunch of added junk, so it’s naturally low sugar/carb. The perfect addition to these Low Carb Peanut Butter + Jelly Truffles.

Low Carb Peanut Butter + Jelly Truffles

Servings: 30

Prep Time: 15 minutes| Chill Time: 30 minutes | Total Time: 45 minutes

Nutritional Facts: 1g Net Carbs| 55 Calories | 5g Fat | 2g Carbs | 2g Protein | 1g Fiber

Ingredients:

• coconut oil or cooking spray
• 1 cup chunky peanut butter
• 2 cups heavy cream
• 1/2 cup raspberries
• Add Stevia if you want them to be sweeter

Steps:

1. Set up a tray with 30 mini cupcake liners. Spray with coconut oil cooking spray (or whatever you usually use)
2. Use an immersion blender to mix the heavy cream and peanut butter (should only take a few seconds).
3. Add the mix to a small ziplock bag. Add your raspberries, zip, and mash together with your hands until evenly spread.
4. Cut about 1/2 inch of the bottom corner off your ziplock to use it as a pipette.
5. Squeeze out your mix into each cup (filled 3/4 of the way).
6. For decoration, chop a raspberry in half and add to the top of each, then sprinkle with chopped peanuts.
   
7. Freeze for 30 minutes or more, and eat!
   

Low Carb Peanut Butter + Jelly Truffles (No Sugar Added)

Print Recipe

Oh dear, I just can’t stop trying to make peanut butter and jelly work together, can I? If you love peanut butter and jelly but haven’t had it in a while because you’re low carbing it, these little 1 net carb snacks are just right! What makes them even better is that they are no bake! Just freeze these Low Carb Peanut Butter + Jelly Truffles for 30 minutes and enjoy!

• Author: Amanda C. Hughes
• Prep Time: 15 minutes plus 30 minutes to chill
• Total Time: 45 minutes
• Yield: 30 Servings 1x
• Category: Snacks

Ingredients

Scale 1x2x3x

• coconut oil or cooking spray
• 1 cup chunky peanut butter
• 2 cups heavy cream
• 1/2 cup raspberries
• Add Stevia if you want them to be sweeter

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Instructions

1. Set up a tray with 30 mini cupcake liners. Spray with coconut oil cooking spray (or whatever you usually use)
2. Use an immersion blender to mix the heavy cream and peanut butter (should only take a few seconds).
3. Add the mix to a small ziplock bag. Add your raspberries, zip, and mash together with your hands until evenly spread.
4. Cut about 1/2 inch of the bottom corner off your ziplock to use it as a pipette.
5. Squeeze out your mix into each cup (filled 3/4 of the way).
6. For decoration, chop a raspberry in half and add to the top of each, then sprinkle with chopped peanuts.
7. Freeze for 30 minutes or more, and eat!

Nutrition

• Serving Size: 30
• Calories: 55
• Fat: 5g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 2g

If you love peanut butter then be sure to try my Yummy Low-Carb Peanut Butter Cups next.