Keto Chocolate Peanut Butter Balls
A soft and chewy peanut butter center coated with chocolate and rolled in chopped peanuts.
Servings: 9 peanut butter balls
Calories: 121kcal
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
- 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!
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.