1 cup natural creamy peanut butter (unsweetened, no added sugar)
1/4 cup coconut flour
2 tbsp almond flour
1/4 cup powdered erythritol or your preferred keto sweetener
1 tsp vanilla extract
1/4 tsp salt (optional, if using unsalted peanut butter)
1/2 cup sugar-free dark chocolate chips
1 tbsp coconut oil
1/4 cup keto-friendly puffed rice or chopped nuts for crunch
Instructions
Prepare the Peanut Butter Mixture In a mixing bowl, combine peanut butter, coconut flour, almond flour, powdered erythritol, vanilla extract, and salt. Mix until the dough is smooth and firm. Adjust the flour if needed for a workable consistency.
Form the Balls Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls with your hands. Place them on a parchment-lined tray or plate.
Chill Refrigerate the peanut butter balls for at least 20-30 minutes to firm up.
Melt the Chocolate In a microwave-safe bowl, combine sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring each time, until smooth and fully melted.
Coat the Balls Dip each peanut butter ball into the melted chocolate, coating completely. Use a fork to lift and allow excess chocolate to drip off. Place them back on the parchment paper.
Add Crunch Before the chocolate hardens, sprinkle keto-friendly puffed rice or chopped nuts on top for a crispy texture.
Set the Chocolate Return the tray to the refrigerator for 15-20 minutes, or until the chocolate is fully set.
Serve and Store Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.
Tips
Substitute almond butter or other nut butters if you prefer a different flavor.
For extra crunch, mix some crushed keto rice crisps directly into the peanut butter mixture before forming the balls.
