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:
- 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.
- Form the Balls:
- Roll the mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- Chill:
- Place the balls in the refrigerator for about 30 minutes to firm up.
- 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.
- Final Chill:
- Refrigerate the coated balls for another 30 minutes until the chocolate hardens.
- 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.
