Peanut Butter Cookie Dough Truffles (Low Carb and Gluten Free)

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Carolyn, I recently discovered your blog and I am so happy that I did. I love your writing style (it's like I'm reading a letter from a friend), your photos always make me hungry and, certainly, not least, your recipes are smart, simple and delicious. I really appreciate that you use basic and easy to find NATURAL ingredients. Erythritol, stevia, walnut flours, whey protein powder, xanthan gum, almond milk, Greek yogurt, all the staples in my kitchen. I never have to go shopping to make your recipes; I love that! I also appreciate the backstory in each of his recipes, and especially his invaluable “The Results” section, where he gives us honest feedback on what to expect.

A few months ago I bought Peanut Flour from Trader Joe’s on a whim. Unfortunately, once I had it at home, I didn't know what to do with it (although I found a recipe for spicy peanut scallop online that I should try the next time I have some large scallops). I put the vacuum bag in my refrigerator. to keep it as cool as possible. So, this last Monday night I found your peanut butter cookie dough truffle recipe. Oh my God! I went to bed thinking about this! I made them last night and had a first thing this morning. They are so good! They are delicious and elegant peanut butter cups! The recipe is so quick and easy to make (the fastest and easiest candy EVER!) And the ingredients are simple and natural, which I really appreciate.

I added ¼ teaspoon of salt because I used unsalted butter and unsalted peanut butter. I thought it would help bring out the flavors and balance the sweet. It was the perfect amount, for my taste. My husband comes home tomorrow (the reason I did this), so I will receive your comments. I'm not sure if it did anything, but I also added ½ teaspoon of carob / guar / acacia / xanthan gum mix because I've confirmed that (in fudge) it helps hide the cooling effect of erythritol. You didn't mention anything about this refreshing effect in this recipe, so you may have wasted my product in this app, but I wanted to play it safe. Finally, since I still can't afford the carbs for real chocolate, I made mine, sweetened with stevia and erythritol. I have not perfected my recipe, but it always works better. And like a thin layer of these lovely truffles, it doesn't mess up your recipe at all. Actually, like I said, they were really delicious.

I have two questions: 1) Did you notice any cooling effects with erythritol, or is there so little in this recipe that it doesn't come? (I wonder if I need to add my xanthan gum mix or not).

2) Is there a reason why you specify “granulated” erythritol? Truffles are a perfect flavor, not too sweet. The granulated erythritol adds a sugary crunch that I honestly can't decide whether I like it or not. It is a little tidy as there is absolutely no cooling sensation, it really feels like it is crunching through real sugar. But I wonder if erythritol powder might not be a smoother / creamier (or more opaque?) Truffle. I thought maybe it was granulated over powder as more granules in the powder could mean more surface area, which could lead to more cooling effect. (?) But I could be thinking too much.

I know you are very Bussy. Sorry, I wrote a lot. Thank you for taking the time to bring so many people your wonderful ideas, photos, and delicious recipes!

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Gabriela

Low Carbohydrates Biscuits Gluten Peanut Butter Masses Truffles

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