Start by clearing your kitchen counter and gathering all your ingredients and equipment. Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the peanut butter and keto maple syrup. Stir until smooth and well combined.
Gradually add in the coconut flour to the peanut butter mixture, stirring until fully incorporated. Adjust the coconut flour if too sticky.
Using a cookie scoop or tablespoon, scoop out portions of the dough and roll into balls. Place on the prepared baking sheet.
Refrigerate the truffles for about 30 minutes to firm them up.
Place the keto chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted and smooth.
Dip each truffle into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing back on the baking sheet.
Return the baking sheet to the refrigerator for another 15-20 minutes, or until the chocolate has fully set.
