Low-Carb Chocolate Peanut Butter Muesli Truffles
By Zissy Lewin
Truffles are usually made from either chocolate and cream, cake or a combination of dates and nuts. This means getting them Low-carb is difficult but I was on a mission to find a solution.
I blitzed up Atkins Low-Carb muesli into a “flour” to create the base of these truffles making them low-carb. They were then dipped into melted chocolate and drizzled with a peanut butter “shell”. The result was pretty treats that would make a delicious homemade gift or a sweet treat for you to enjoy.
Yields 15 truffles
250g Cup Atkins Muesli
¼ Cup natural (no sugar added) peanut butter
4 tablespoons water
60g dark chocolate
1 teaspoon coconut oil (for chocolate)
2 Tablespoons peanut butter
1 teaspoon coconut oil (for peanut butter)
- Line a baking sheet with baking paper. Set aside.
- Blitz the muesli in a food processor or blender until it turns into a fine powder / crumb.
- Add the peanut butter and water and pulse until it forms into a ball. If it’s too dry add another tablespoon of water.
- Scoop out a tablespoon of the muesli mixture and shape it into a ball. Place it onto the baking sheet. Continue making 1 tablespoon sized balls until the entire mixture has been used. Place the baking sheet with the balls into freezer while you melt the chocolate.
- Place the chocolate and coconut oil in a microwave safe bowl and microwave for 15-30 seconds until melted. Mix the melted coconut oil and chocolate together to get a glossy melted chocolate mix.
- Remove the truffles from freezer and coat them with chocolate. To coat, place truffles in the melted chocolate one by one and using a spoon roll them around until the entire ball is coated. Once all the truffles have been coated, place them in the freezer for 30 minutes to set.
- When the truffles have been set, combine the tablespoon of peanut butter with a teaspoon of coconut oil in a microwave safe bowl. Microwave for 15-seconds until it is melted. Mix together.
- Remove the truffles from the freezer and drizzle some peanut butter over them. You can use a teaspoon to drizzle, choosing the pattern you want.
- Freeze until set, another 30 minutes.
- Store them in the fridge or freezer for up to 2 weeks.
- I did not use any sweetener as I felt they were sweet enough as is, especially as they are coated in chocolate. Before shaping the truffles taste the muesli and peanut butter mixture. If they are not sweet enough you can add a drop of liquid sweetener.
- Serve them in mini cupcake liners or place them into lined boxes or tins for a homemade present.
Nutritional Information per Truffle
5.2g net carbs
Zissy is the co-founder of Nutreats, a health, fitness and lifestyle brand. A Wits University graduate, she earned a Bcom (Hons) (Cum Laude) in Business Management. She has worked in the health and fitness industry for 4 years and is passionate about the 3 F’s: Food, Fashion, Fitness.