Instructions
Prepare the Peanut Butter Mixture
In a medium-sized mixing bowl, combine peanut butter, almond flour, powdered erythritol, vanilla extract, and salt (if needed).
Mix thoroughly until the ingredients form a thick, moldable dough.
Shape the Balls
Use a small spoon or tablespoon scoop to portion out the dough.
Roll the portions between your hands to form smooth balls (about 1 inch in diameter).
Place the balls on a parchment-lined baking sheet.
Chill the Balls
Refrigerate the rolled peanut butter balls for 20-30 minutes or until they are firm to the touch.
Melt the Chocolate
In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil.
Heat in the microwave in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Coat the Peanut Butter Balls
Use a fork or skewer to dip each chilled peanut butter ball into the melted chocolate.
Ensure the ball is evenly coated, then return it to the parchment-lined baking sheet.
Set the Chocolate
Place the chocolate-coated balls back in the refrigerator for 15-20 minutes or until the chocolate is firm and glossy.
Tips for Success
If the dough feels too sticky to roll, refrigerate it for 10 minutes before shaping.
Use natural peanut butter with no added sugar to keep the recipe keto-friendly.
Store the finished peanut butter balls in an airtight container in the refrigerator for up to a week.
Enjoy your Keto Peanut Butter Balls—perfect for a low-carb snack or dessert!
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