Building on top of the simple mousse recipe, I spent a weekend day putting together these little Coconut Peanut Butter Truffles. They need to be frozen and eaten cold, but they’re really quite the treat. If you want them to be pretty for photos, just shove a little-shaved coconut piece in the top and voila! You know how we do.
I’m not the baking type, and I don’t have much of a sweet tooth, so I’ve never been the type of paleo or low carb blogger come up with a bunch of dessert ideas. I humbly browse Pinterest and bow to your baking prowess. I mean, you saw how my Oopsie rolls went, right?
Unfortunately, whenever I do find recipes that look delicious on Pinterest or wherever, they’re usually asking for a bag and a half of erythritol or so much liquid stevia that it’ll numb your tongue. I’m just not into all of that. I’m trying to build healthy habits, Y’all! But one treat my husband and I have once in a while is a peanut butter mousse. I imagine that it’s only a delicacy to those of us who haven’t had sugar in a while, but we just love it.
These 1 net carb Coconut Peanut Butter Truffles are the perfect treat for snacking on when you need something sweet. The best part is that you don’t have to bake a thing! Pop these little Coconut Peanut Butter Truffles in the freezer for 30 minutes and they’re ready to enjoy. PS. I use Teddie peanut butter because it doesn’t have a bunch of added junk, so it’s naturally low sugar/carb.
Coconut Peanut Butter Truffles
Servings: 30
Prep Time: 10 minutes| Chill Time: 30 minutes | Total Time: 40 minutes
Nutritional Facts: 1g Net Carbs| 71 Calories | 6g Fat | 2g Carbs | 2g Protein | 1g Fiber
Ingredients:
- coconut oil or cooking spray
- 1 cup chunky peanut butter
- 2 cups heavy cream
- 5 tbsp coconut butter (pick your favorite, I used Vanilla Cake Batter from Nikki’s Coconut Butter)
- Unsweetened shaved coconut flakes for decoration
- If you take Stevia, these can be sweetened to taste.
Steps:
- Set up a tray with 30 mini cupcake liners. Spray with coconut oil cooking spray (or whatever you usually use)
- Use an immersion blender to mix the heavy cream and peanut butter (should only take a few seconds).
- Add the mix to a small ziplock bag. Add your coconut butter, zip, and mash together with your hands until evenly spread.
- Cut about 1/2 inch of the bottom corner off your ziplock to use it as a pipette.
- Squeeze out your mix into each cup (filled 3/4 of the way).
- For decoration, top with a piece of shaved coconut.
- Freeze for 30 minutes or more, and eat!
Coconut Peanut Butter Truffles (No Sugar Added)

These 1 net carb Coconut Peanut Butter Truffles are the perfect treat for snacking on when you need something sweet. The best part is that you don’t have to bake a thing! Pop these little Coconut Peanut Butter Truffles in the freezer for 30 minutes and they’re ready to enjoy.
- Prep Time: 10 minutes plus 30 minutes to chill
- Total Time: 40 minutes
- Yield: 30 Servings 1x
- Category: Breakast
Ingredients
- coconut oil or cooking spray
- 1 cup chunky peanut butter
- 2 cups heavy cream
- 5 tbsp coconut butter (pick your favorite, I used Vanilla Cake Batter from Nikki’s Coconut Butter)
- Unsweetened shaved coconut flakes for decoration
- If you take Stevia, these can be sweetened to taste.
Instructions
- Set up a tray with 30 mini cupcake liners. Spray with coconut oil cooking spray (or whatever you usually use)
- Use an immersion blender to mix the heavy cream and peanut butter (should only take a few seconds).
- Add the mix to a small ziplock bag. Add your coconut butter, zip, and mash together with your hands until evenly spread.
- Cut about 1/2 inch of the bottom corner off your ziplock to use it as a pipette.
- Squeeze out your mix into each cup (filled 3/4 of the way).
- For decoration, top with a piece of shaved coconut.
- Freeze for 30 minutes or more, and eat!
Nutrition
- Serving Size: 30
- Calories: 71
- Fat: 6g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
Keywords: Coconut Peanut Butter Truffles
1 comment
I stay away from Peanut butter. I am pretty sure it gives me acne. I have also heard it’s not the most Keto-friendly. I tend to go for almond butter. Is this reccommended for keto? also would it be good for this recipe?