Keto Chocolate Peanut Butter Balls
These Keto Chocolate Peanut Butter Balls are a delicious low-carb treat combining creamy peanut butter and rich chocolate for a perfect snack or dessert.
Equipment
- Mixing Bowl
- Measuring Cups
- Cookie sheet
- Parchment Paper
- Microwave-safe Bowl
Ingredients
- 1 cup coconut flour (plus a little if batter is too thin)
- 2 cups smooth natural peanut butter
- 1 cup peanuts smashed
- 1 cup dark chocolate melting wafers
- 2 tablespoons coconut oil
- 1 package Truvia sweetener divided
Instructions
Making the Peanut Butter Mixture
- In a large mixing bowl, combine the smooth natural peanut butter, coconut flour, and half of the Truvia sweetener. Stir until well-combined. If the mixture feels too thin, gradually add more coconut flour until you achieve a thick, moldable consistency.
Adding Peanuts
- Fold in the smashed peanuts to add a delightful crunch to your balls. Ensure they are evenly distributed throughout the mixture.
Shaping the Balls
- Using your hands, scoop out small portions of the mixture and roll them into bite-sized balls. Place them on a cookie sheet lined with parchment paper.
Melting the Chocolate
- In a microwave-safe bowl, combine the dark chocolate melting wafers and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Coating and Setting
- Dip each peanut butter ball into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and allow any excess chocolate to drip off before placing them back on the cookie sheet.
- Once all the balls are coated, place the cookie sheet in the refrigerator for about 30 minutes or until the chocolate has set.
Notes
- Use smooth peanut butter for easier shaping and a creamier texture.
- Store the balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Substitute almond or sunflower seed butter for a different flavor or dairy-free chocolate for a vegan option.