Chocolate Peanut Butter Banana Truffles

Chocolate Peanut Butter Banana Truffles

Do you know what’s better than peanut butter and chocolate? Banana, peanut butter and chocolate! However, they are high in carbohydrates to be considered acceptable on ketogenic diets. You can, however, include banana flavouring in your favourite foods to give them the same flavour! This recipe is a perfect blend of rich chocolate, smooth peanut butter and sweet banana in a delicious little treat! Set aside 30 minutes for creating these delicious keto peanut butter chocolate truffles right now!

DIFFICULTY : Intermediate

YIELDS6 Servings PREP TIME20 mins COOKING TIME : 5 mins TOTAL TIME 25 mins

Ingredients:

for peanut butter filling

  • 1/4 cup chocolate protein powder
  • 1 oz cream cheese (2 tablespoons), softened
  • 2 2 tablespoons Peanut butter that is unsweetened
  • 2 Tbsp almond milk that is unsweetened
  • 1 1 tbsp unsalted butter
  • 1 Tbsp granulated the erythritol
  • 1 tbsp cocoa powder
  • 1/4 tsp salt

For the Chocolate Shell:

  • 3 oz keto chocolate chips
  • 1 1/2 oz cocoa butter
  • 1 pinch salt
  • To prepare for the Drizzle:
  • 1 oz cocoa butter
  • 1/4 tsp banana extract
  • 1 drop yellow food colouring (optional)

Directions:

  1. In a bowl in a bowl, mix all ingredients needed for filling until it is homogeneous.Make six balls roughly like golf ball size, and place them on a baking pan. Put a toothpick inside each ball and let them freeze for 10 mins.
  2. In the meantime, put all the ingredients to make your shell inside a microwave-safe bowl. the microwave on high for 30-second increments for between 2 and 3 minutes, stirring frequently until the mixture is homogeneous and melted in temperature to around 118degF.Let it cool between 85 and 82 deg F, and then heat by heating in the microwave, for between 5 and 8 secs till the temp is somewhere between 87degF and 91degF. The chocolate should remain within this temperature range so that it can temper properly. If it is below 82degF or reaches 91degF, you’ll need to repeat the procedure.
  3. Remove the peanut butter ball from the freezer and then dip it into the chocolate mix to get a uniform coating.(You may have to reheat the chocolate to ensure it stays within the proper temp range.) Return the balls coated with chocolate to the pan on which they were placed and take the toothpicks off; put them aside.
  4. If you want to make the drizzle, heat the cocoa butter at high for 15 seconds in increments of two to three minutes.Add the extract of banana and yellow food colouring as desired and stir until the mixture is homogenous and then transfer it to a plastic bag pastry bag with the pipet tip. If you are using a plastic bag then cut off the top from one side. Pour the mixture over each ball and let it be at temperatures of 3 to 5 minutes or until the drizzle has a firm consistency.
  5. Serve your keto peanut butter chocolate banana truffles as soon as you can or transfer them into an airtight container. You can then put them in the refrigerator for up to a week.

Nutrition Facts

Serving Size 1

Servings 6

2.9g Net Carbs

Amount Per Serving

Calories 212

% Daily Value *

Total Fat 18.5g29%

Total Carbohydrate 5.5g2%

Dietary Fibber 2.6g11%

Protein 6.9g14%

CATEGORY All, Dessert

CUISINE American

COOKING METHOD Stovetop

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