Recipe Card
Hook – Quick Description:
Creamy peanut butter centers dipped in rich sugar-free chocolate — a no-bake keto treat that satisfies candy cravings without the carbs!
Servings & Timing:
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Yield: ~20 balls
Dietary Badges:
🥜 Keto-Friendly
🌾 Gluten-Free
🥛 Low-Carb
Ingredients (Checklist Style):
1 cup natural peanut butter (unsweetened, no sugar added)
½ cup almond flour
¼ cup powdered erythritol (or monk fruit sweetener)
2 tbsp softened butter or coconut oil
1 tsp vanilla extract
Pinch of salt (if peanut butter is unsalted)
1 cup sugar-free chocolate chips
1 tbsp coconut oil (for smoother chocolate coating)
Instructions (Concise & Numbered):
In a bowl, mix peanut butter, almond flour, erythritol, butter, vanilla, and salt until thick dough forms.
Scoop ~1 tbsp portions and roll into balls. Place on parchment-lined tray.
Chill in fridge or freezer for 30 minutes.
Melt chocolate chips with coconut oil (microwave in 20-sec bursts or use double boiler).
Dip peanut butter balls into melted chocolate and place back on tray.
Chill until chocolate is set, about 20 minutes.
Store in fridge or freezer and enjoy!
Additional Notes:
Adjust sweetness to taste — some peanut butters are naturally sweeter.
Almond flour helps with structure; omit for creamier texture.
Brief Introduction
These Keto Peanut Butter Balls are the ultimate low-carb candy dupe. With a creamy nut-butter filling and a crisp chocolate shell, they taste like Reese’s but without the sugar crash. Quick to prep and freezer-friendly, they’re perfect for meal prep snacks or holiday platters.
Step-by-Step Cooking Guide
Step 1 – The Filling
Mix peanut butter with almond flour and sweetener until dough-like.
Chill if too soft to roll.
Step 2 – Shaping
Roll into smooth balls for uniform size.
Freeze to make dipping easier.
Step 3 – Dipping
Melt chocolate gently with coconut oil.
Dip balls using a fork or toothpick.
Place on parchment and let harden.
Ingredient Details & Substitutions
Nut Butter: Almond or sunflower seed butter works instead of peanut.
Sweetener: Powdered erythritol blends smoothly; avoid granulated.
Chocolate: Sugar-free dark chocolate adds richness; milk-style chocolate chips for a sweeter version.
Flour Binder: Almond flour = firmer, coconut flour = drier (use just 1 tbsp).
Variations & Serving Suggestions
Crunchy Version: Mix in unsweetened coconut flakes or crushed nuts.
Buckeye Style: Leave a small circle of peanut butter exposed on top.
Holiday Flair: Drizzle with white chocolate or sprinkle with sea salt.
Serving Ideas:
As a quick sweet snack.
On a dessert platter with keto fudge.
With coffee for an indulgent pairing.
Storage & Make-Ahead
Storage: Keep in airtight container in fridge up to 2 weeks.
Freezing: Freeze up to 3 months — great for make-ahead treats.
Serving: Best enjoyed slightly chilled so chocolate shell stays firm.
Nutrition Facts (Estimated, per ball, 20 servings)
Calories: ~110 kcal
Protein: 3g
Fat: 9g
Carbs: 3g
Net Carbs: ~1.5g
FAQs
Q: Can I make these dairy-free?
A: Yes — use coconut oil instead of butter and dairy-free chocolate.
Q: Can I skip the almond flour?
A: Yes, but the filling will be softer and may need more chilling.
Q: Can I use crunchy peanut butter?
A: Absolutely — adds texture and crunch.
Q: Do they taste like Reese’s?
A: Very close — sweet, salty, creamy, and chocolatey.
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