Peanut Butter Balls (low carb)

Ingredients:

• 1 cup natural peanut butter (no added sugar)
• 1/2 cup almond flour
• 1/4 cup powdered erythritol (or your preferred low-carb sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)
• 1 tablespoon coconut oil (optional, for coating)

Instructions:

1. Mix the Ingredients:
   • In a medium bowl, combine the peanut butter, almond flour, powdered erythritol, and vanilla extract. Stir until well mixed and a dough-like consistency forms.
2. Form the Balls:
   • Roll the mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
3. Chill:
   • Place the balls in the refrigerator for about 30 minutes to firm up.
4. Optional Chocolate Coating:
   • If you want to add a chocolate coating, melt the sugar-free chocolate chips with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
   • Dip each peanut butter ball into the melted chocolate, coating evenly. Place the coated balls back on the parchment-lined baking sheet.
5. Final Chill:
   • Refrigerate the coated balls for another 30 minutes until the chocolate hardens.
6. Serve:
   • Enjoy your low-carb peanut butter balls! Store any leftovers in an airtight container in the refrigerator.

Notes:

• For an even lower-carb version, you can substitute the almond flour with coconut flour, but you may need to adjust the amount since coconut flour absorbs more moisture.
• You can also add a pinch of salt if your peanut butter is unsalted.