Peanut Butter Balls Low Carb Ultimate Keto Snack to Crush Cravings

Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes (mostly hands-off)
Difficulty: Extremely Easy | Intensity: Very Low (no baking, simple mixing)
Yield: 18-20 balls | Category: Snack, Dessert, Keto, Low Carb, No-Bake, Meal Prep

Meet your new secret weapon against snack attacks: Low Carb Peanut Butter Balls. These irresistible, no-bake bites deliver the rich, satisfying taste of peanut butter cups in a perfectly portioned, energy-boosting package. With only 5 core ingredients and no added sugar, they are designed to fit seamlessly into a ketogenic or low-carb lifestyle. Each ball is a powerhouse of healthy fats and protein that provides steady energy and helps crush cravings for sweets. Creamy, slightly salty, and dipped in dark chocolate, they are decadent enough to feel like a cheat but clean enough to keep you firmly on track. The perfect grab-and-go snack for busy days.

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Ingredients

For the Peanut Butter Filling:

• 1 cup (260g) natural, creamy peanut butter*

• ⅓ cup (40g) coconut flour**

• ⅓ cup (80ml) sugar-free maple syrup or monk fruit syrup

• 1 tsp pure vanilla extract

• Pinch of fine sea salt (omit if using salted peanut butter)

For the Chocolate Coating:

• 4 oz (115g) sugar-free dark chocolate (at least 85% cacao), chopped

• 1 tbsp (14g) coconut oil

• Flaky sea salt (like Maldon), for garnish (optional)

*IMPORTANT: Use a natural peanut butter where the only ingredients are peanuts (and maybe salt). Avoid brands with added sugar or hydrogenated oils. The oil separation is normal; stir well before using.
**Coconut Flour Note: This is not a 1:1 substitute for other flours. It is highly absorbent and essential for the right texture.

Optional Add-Ins:

• 2 tbsp collagen peptides or vanilla protein powder (adds protein, may require a dash more syrup)

• 2 tbsp hemp hearts or chia seeds

• ¼ cup chopped sugar-free dark chocolate or cacao nibs

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Instructions

Step 1: Create the Peanut Butter Dough

1. In a medium mixing bowl, combine the well-stirred natural peanut butter, coconut flour, sugar-free syrup, vanilla extract, and salt (if using).

2. Stir with a sturdy spoon or spatula until a thick, uniform dough forms. It will initially look crumbly but will come together as you mix. If after 1-2 minutes of stirring it seems too dry and isn’t holding together, add ½ to 1 teaspoon of water or more syrup. If it seems too sticky, add 1 more tablespoon of coconut flour. The dough should be pliable and moldable, like Play-Doh.

Step 2: Form the Balls

1. Using a tablespoon measure or a small cookie scoop, portion out the dough. Roll each portion between clean palms to form a smooth, tight ball, about 1 inch in diameter.

2. Place the formed balls on a parchment paper-lined baking sheet or plate.

3. Place the tray in the freezer for 20-30 minutes to firm up. This step is crucial for a clean chocolate dip.

Step 3: Prepare the Sugar-Free Chocolate Shell

1. While the balls are chilling, create a double boiler: Fill a small saucepan with 1 inch of water and bring to a simmer. Place a heatproof bowl (glass or metal) on top, ensuring the bottom does not touch the water.

2. Add the chopped sugar-free chocolate and coconut oil to the bowl. Stir gently and constantly with a rubber spatula until completely melted, smooth, and glossy. Remove from heat.

3. Keep the chocolate over the warm water (off the heat) to keep it fluid while dipping.

Step 4: The Chocolate Dip

1. Remove the peanut butter balls from the freezer. Using a fork, a dipping tool, or two spoons, dip each ball into the melted chocolate, rolling to coat completely.

2. Let the excess chocolate drip back into the bowl, then place the dipped ball back onto the parchment-lined tray.

3. If desired, immediately sprinkle a tiny pinch of flaky sea salt on top of each ball before the chocolate sets.

Step 5: Set & Harden

1. Once all balls are dipped, return the tray to the refrigerator for at least 10 minutes, or until the chocolate coating is completely firm and set.

2. For a quick-set option, you can place them in the freezer for 5-7 minutes.

Step 6: Storage & Enjoyment

1. Transfer the set peanut butter balls to an airtight container. Store in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

2. Serve chilled. The texture is best when cold, with a firm chocolate shell and a firm, fudgy, yet creamy interior.

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Recipe Success Notes & Keto Tips

• The Coconut Flour Key: Coconut flour’s unique absorbency is what allows this recipe to work without traditional powdered sugar. Do not substitute almond flour 1:1; you would need about 3 times the amount and the texture would be different.

• Sweetener Options: Any keto-friendly liquid sweetener works: monk fruit syrup, allulose syrup, or sugar-free maple-flavored syrup. Powdered erythritol or monk fruit will NOT work here as they won’t bind the dough.

• Chocolate Choice: Read labels carefully. Look for a baking bar or chips sweetened only with stevia, monk fruit, or erythritol. Lily’s or ChocZero are excellent brands. The coconut oil thins the chocolate for easy dipping and gives the shell a beautiful snap.

• Texture Troubleshooting:

  • Too Dry/Crumbly: Dough won’t hold a ball. Fix by adding liquid—½ tsp of water or more syrup at a time.

  • Too Sticky/Oily: Dough sticks to hands. Fix by adding more coconut flour, 1 tbsp at a time.

• Macro-Friendly Customization: Adding collagen or protein powder is an excellent way to boost protein content. Hemp hearts add healthy fats and a slight crunch.

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Nutrition Information (Per Ball, based on 20 balls, with chocolate coating)

*% Daily Values are less applicable on keto. Focus on macronutrient ratios.
**Net Carbs = Total Carbs – Fiber – Sugar Alcohols. Estimates vary by specific brand of sugar-free chocolate and syrup used.