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Chocolate Peanut Butter Banana Truffles

Yields6 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

Do you know what goes together better than chocolate and peanut butter? Banana, peanut butter, and chocolate! Unfortunately, bananas are typically too high in carbs to be acceptable on a ketogenic diet. Luckily, you can add banana flavoring to your favorite foods to get a similar taste! This recipe combines decadent chocolate, creamy peanut butter, and sweet banana all into a tasty little truffle! Go ahead, set aside 30 minutes to try making these keto chocolate peanut butter banana truffles today!

chocolate peanut butter banana keto truffles

For the Peanut Butter Filling:
 ¼ cup chocolate protein powder
 1 oz cream cheese (2 tablespoons), softened
 2 tbsp unsweetened peanut butter
 2 tbsp unsweetened almond milk
 1 tbsp unsalted butter
 1 tbsp granulated erythritol
 1 tbsp cocoa powder
 ¼ tsp salt
For the Chocolate Shell:
 3 oz keto chocolate chips
 1 ½ oz cocoa butter
 1 pinch salt
For the Drizzle:
 1 oz cocoa butter
 ¼ tsp banana extract
 1 drop yellow food coloring (optional)

In a bowl, mix all of the ingredients for the filling until homogenous. Form the mixture into six balls about the size of golf balls and place on a sheet pan. Insert a toothpick into each ball and freeze for 10 minutes.


Meanwhile, place the ingredients for the shell in a microwave-safe bowl and microwave on high in 30-second increments for 2 to 3 minutes, stirring often, until melted and homogenous and the temperature is about 118°F. Allow to cool to between 82°F and 85°F, then reheat in the microwave for 5 to 8 seconds, until the temperature is between 87°F and 91°F. The chocolate has to stay in this range so that it tempers correctly; if it drops below 82°F or rises above 91°F, you will need to repeat the process.


Remove the peanut butter balls from the freezer and submerge them in the chocolate mixture to coat evenly. (You may need to reheat the chocolate to keep it within the optimal temperature range.) Return the coated balls to the sheet pan and remove the toothpicks; set aside.


o make the drizzle, microwave the cocoa butter on high in 15-second increments for 2 to 3 minutes. Add the banana extract and yellow food coloring, if desired, stir until homogenous, and transfer to a plastic bag or pastry bag fitted with a piping tip. If using a plastic bag, cut off the tip of one corner. Drizzle the mixture over each ball and allow to sit at room temperature for 3 to 5 minutes, until the drizzle is firm.


Serve your keto chocolate peanut butter banana truffles immediately or transfer to an airtight container and store in the refrigerator for up to 1 week.

Nutrition Facts

Serving Size 1

Servings 6

Amount Per Serving
Calories 212
% Daily Value *
Total Fat 18.5g29%
Total Carbohydrate 5.5g2%

Net Carbohydrate 2.9g1%
Dietary Fiber 2.6g11%
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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