1 cup natural peanut butter (unsweetened, no added sugar)
1/4 cup almond flour
1/4 cup powdered erythritol or low-carb sweetener of your choice
1/2 teaspoon vanilla extract
Optional: dark chocolate for coating (ensure it's sugar-free and high in cocoa content)
In a mixing bowl, combine the peanut butter, almond flour, powdered erythritol, and vanilla extract.
Stir well until all the ingredients are thoroughly combined.
Place the mixture in the refrigerator for about 20-30 minutes to firm up slightly.
Once the mixture has chilled, remove it from the refrigerator and shape it into small balls, about 1 inch in diameter.
Place the balls on a baking sheet lined with parchment paper.
If desired, melt the dark chocolate in a microwave-safe bowl or over a double boiler.
Dip each peanut butter ball into the melted chocolate, coating it evenly.
Use a fork or a toothpick to lift the ball out of the chocolate and let any excess chocolate drip off.
Place the chocolate-coated peanut butter balls back onto the parchment paper.
Once all the balls are coated, place the baking sheet in the refrigerator for about 15-20 minutes to allow the chocolate to set.
Once the chocolate has hardened, remove the peanut butter balls from the refrigerator.
Serve and enjoy your delicious keto peanut butter balls as a tasty low-carb treat!
Note: You can store the peanut butter balls in an airtight container in the refrigerator for up to one week. Feel free to experiment with different coatings such as shredded coconut or chopped nuts for added variety and texture
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