Low Carb Peanut Butter and Chocolate Balls Recipe

Low Carb Peanut Butter and Chocolate Balls Recipe

This Low Carb Peanut Butter and Chocolate Balls Recipe was a treat! I can hardly believe that something that tastes this could be considered low carb or even sugar-free because it tastes so darn good. If you are a fan of Reese’s peanut butter cups, this is a friendly option worth adding to your low carb recipes stash.

Oh, and it’s Keto Friendly too if you are on the Keto Diet Plan.

I wanna say this recipe only takes about 10 minutes to whip up. That longest part of this recipe is waiting for the dough to chill enough for you to roll out the little peanut butter balls.

Low Carb Peanut Butter and Chocolate Balls Recipe Ingredients

• 1 cup peanut butter or almond butter
• 1 1/4 cup almond flour
• 1/4 cup erythritol
• 4 oz Sugar-Free Chocolate Baking Bar or chips

Low Carb Peanut Butter and Chocolate Balls Recipe Instructions

1. Combine the peanut butter or almond butter, flour and sweetener of your choice. Mix it until it’s well combined.
   • TIP: We love using Swerve confectioner sweetener or Now Foods brand of Erythritol in this recipe.
2. Place the peanut butter mixture in the freezer for about an hour (or at least enough to cool it to form the balls).
3. Roll the cold dough into small size balls about 1 inch in diameter. Note: if your hands tend to be on the bit warm side, you will notice you have to roll the balls quickly so the peanut butter doesn’t melt in your hands again.
4. Melt the chocolate as instructed on the package. I ended up putting the bar into a small microwave-safe bowl and heat it for seconds at a time until it was completely melted. I believe it took a minute to get it to the consistency I wanted.
5. Use a fork to hold the ball and dip it into the melted chocolate.
6. Place the chocolate dipped peanut butter balls onto a silicone mat or wax paper to prevent sticking until the chocolate hardens. You can place them back into the freezer to speed up the hardening process.
7. Keep these stored in an airtight container in the refrigerator.
8. This recipe makes between 15 and 20 balls!

Here are a few photos we took of this process.

Don’t forget to pin it on Pinterest for later!!