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Keto Peanut Butter Balls

Keto Peanut Butter Balls

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Prep Time 15 minutes
25 minutes
Total Time 40 minutes
Servings: 10
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup natural smooth peanut butter
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup powdered erythritol
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cup sugar free dark chocolate chips
  • 1 tsp coconut oil (for the chocolate coating)

Equipment

  • Mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Baking sheet lined with parchment
  • Microwave-safe bowl (for melting chocolate)
  • Fork or dipping tool

Method
 

  1. Add the peanut butter, almond flour, coconut flour, erythritol, melted butter and vanilla to a large bowl and stir until you have something resembling dough.
  2. Form into 1-inch balls and place on a baking sheet lined with parchment paper.
  3. Chill 30 minutes, or until firm.
  4. In a medium bowl, combine chocolate chips with coconut oil.
  5. Using 1 fork each, dip the balls into the melted chocolate, turning to coat.
  6. Return coated balls to the sheet.
  7. Opt for allulose over erythritol if you want something less tangy.
  8. Store in an airtight container in the refrigerator for two weeks or freeze for three months.

Notes

Chill in the refrigerator for at least 20 to let the chocolate harden.
Refrigerate until ready to serve or for up to 1 week.
Use chopped peanuts in the rolls instead for crunch.