Ingredients
1 cup natural peanut butter (unsweetened, no added oils)
1/2 cup almond flour (fine grind; coconut flour alternative: 1/4 cup)
1/4 cup powdered erythritol (keto sweetener; substitute monk fruit blend)
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup keto chocolate chips
1 tbsp coconut oil
Instructions
In a bowl, mix peanut butter, almond flour, erythritol, vanilla, and cocoa powder until combined.
Chill the mixture for 30 minutes to firm up.
Roll into 24 small balls using a tablespoon.
In a double boiler, melt chocolate chips with coconut oil, stirring until smooth.
Dip each ball into the melted chocolate, using a fork to coat evenly.
Place on a parchment-lined tray and chill for 1 hour before serving.
Notes
Chilling the dough prevents stickiness. For smoother coating, slightly rewarm the chocolate if it thickens. Store in the fridge for 5 days or freeze for 3 months.
- Prep Time: 15
- Cook Time: 5
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Keto-friendly
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 0g
- Sodium: 4mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg