
Keto Chocolate Peanut Butter Balls
These Keto Chocolate Peanut Butter Balls are great for a quick sweet treat after a meal or a small high-fat snack you can eat in a hurry. Some may also call these “Chocolate Peanut Butter Fat Bombs“.
The inside is a soft and chewy peanut butter filling, which is then coated in sugar free chocolate and rolled in chopped peanuts.
These Keto Peanut Butter Balls only require a few ingredients, and just a few steps making them an easy no bake keto dessert that even your kids can help you make!
These no bake keto fat bombs are similar to my original No Bake Keto Chocolate Peanut Butter Bars Recipe but these are even simpler to make so I thought my lazy keto-ers would like this one. (I know I enjoyed not having to make a giant mess in the kitchen, haha).
Ingredients In Keto Chocolate Peanut Butter Balls
- Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
- Sugar Free Syrup – I use either the E.D Smith Syrup in Canada OR Choc Zero syrup.
- Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the peanut butter filling a chewier texture.
- Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier cake recipes such as this one.
- I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
Tips For Making No Bake Keto Chocolate Peanut Butter Balls
- If you find your mixture too dry to roll, simply add a little more sugar free syrup or a tiny bit of water to help it stick.
- For the coating, feel free to use dark chocolate or other sugar free chocolate chips.
Tools I Used To Make No Bake Keto Chocolate Peanut Butter Fat Bombs
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Keto Chocolate Peanut Butter Balls
Serves: 9
Ingredients:
Filling
- 3/4 cup almond flour, 85g
- 2 tbsp powdered monkfruit erythritol sweetener, 24g
- 1/4 tsp xanthan gum (optional)
- pinch of salt
- 1/4 cup natural smooth peanut butter, 60g
- 2 1/2 tbsp sugar free syrup, 37g
- 1/2 tsp vanilla extract
Topping
- 1/4 cup stevia sweetened chocolate-chips, 60g
- 1 tbsp coconut oil, 15g
- 6 tbsp finely chopped peanuts, 56g
Directions:
- In a bowl, whisk together all your almond flour, sweetener, xanthan gum and salt.
- Add your peanut butter, syrup and vanilla and mix well until a batter forms. (You may want to use your hands here to mix everything).
- Next, roll the mixture into balls, place them on a parchment or wax lined plate and then place them in the freezer.
- Prepare your chocolate coating by melting the chocolate chips and coconut oil in the microwave using 30s increments, stirring in-between until smooth. Make sure your peanuts are also chopped and in another shallow bowl.
- Remove your peanut butter balls from the freezer and dip/roll one in the chocolate using a fork then transfer it to the peanuts and roll until fully coated before placing the ball back on the parchment/wax lined plate. Repeat with all of the balls.
- Freeze the balls for at least another hour before serving. Enjoy your Keto Chocolate Peanut Butter Balls!
*Store these in a ziplock bag in the fridge or freeze OR in an airtight container between layers of parchment or wax paper*
Nutrition For 1/9th of recipe: 121 calories | 9.1g fat | 2.9g NET carbs | 3.7g protein | 7.1g fibre
Keto Chocolate Peanut Butter Balls
Ingredients
Filling
- 3/4 cup almond flour 85g
- 2 tbsp powdered monkfruit erythritol sweetener 24g
- 1/4 tsp xanthan gum optional
- pinch of salt
- 1/4 cup natural smooth peanut butter 60g
- 2 1/2 tbsp sugar free syrup 37g
- 1/2 tsp vanilla extract
Topping
- 1/4 cup stevia sweetened chocolate-chips 60g
- 1 tbsp coconut oil 15g
- 6 tbsp finely chopped peanuts 56g
Instructions
- Add your peanut butter, syrup and vanilla and mix well until a batter forms. (You may want to use your hands here to mix everything).
- Next, roll the mixture into balls, place them on a parchment or wax lined plate and then place them in the freezer.
- Prepare your chocolate coating by melting the chocolate chips and coconut oil in the microwave using 30s increments, stirring in-between until smooth. Make sure your peanuts are also chopped and in another shallow bowl.
- Remove your peanut butter balls from the freezer and dip/roll one in the chocolate using a fork then transfer it to the peanuts and roll until fully coated before placing the ball back on the parchment/wax lined plate. Repeat with all of the balls.
- Freeze the balls for at least another hour before serving. Enjoy your Keto Chocolate Peanut Butter Balls!
Notes
- Store these in a ziplock bag in the fridge or freeze OR in an airtight container between layers of parchment or wax paper.
- If you find your mixture too dry to roll, simply add a little more sugar free syrup or a tiny bit of water to help it stick.
- For the coating, feel free to use dark chocolate or other sugar free chocolate chips.
Nutrition
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