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Peanut Butter Balls

Like little bites of heaven, this classic combo of peanut butter and chocolate make all right in the world. Make my Peanut Butter Balls in the freezer for a treat to have on hand or to share with your office workers for an afternoon pick-me-up.
Course Dessert
Cuisine American
Keyword basic keto, chocolate, easy keto, fat bombs, keto, keto dessert, low carb treats, peanut butter
Prep Time 5 minutes
chill time 15 minutes
Total Time 20 minutes
Servings 15 balls

Ingredients

  • 1 cup peanut butter all natural and creamy
  • ¼ cup low carb syrup (Allulose Maple Syrup)
  • ½ cup coconut flour + maybe 1 tsp more
  • ¼ cup low carb sweetener powdered (Lakanto Monkfruit Powdered)

Topping

  • ¼ cup low carb chocolate chips (Lily’s Semi-Sweet Chocolate Chips)
  • ¼ tsp coconut oil

Instructions

  • Line a baking sheet with parchment paper and set aside. In a bowl mix together the peanut butter, low carb syrup, coconut flour and low carb powdered sweetener using a fork or sturdy rubber spatula. Dough should form into a firm ball. Let sit for about 1 minute to let the coconut flour stiffen the dough up.
  • If dough is too sticky then add 1 tsp coconut flour to help absorb some of the moisture.
  • Using a small scooper or a small spoon place balls of dough on the parchment paper baking sheet. WHen all your dough is on the sheet roll each spoonful of dough into a ball in between your clean damp hands. You should get about 15 balls. Place the cookie sheet in the freezer.
  • In a small microwave safe bowl place low carb chocolate chips and coconut oil. Place in the microwave for 15 seconds at a time until melted all together. Remove peanut butter balls from the freezer. Using a small spoon drizzle melted chocolate over each of the peanut butter balls and then place back in the freezer.
  • Store in an airtight container for up to 2 weeks.