ketoKeto Recipes

Peanut Butter Balls with Chocolate Rice Krispies

Ingredients

  • 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

  1. 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.
  2. 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.
  3. Chill
    Refrigerate the peanut butter balls for at least 20-30 minutes to firm up.
  4. 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.
  5. 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.
  6. Add Crunch
    Before the chocolate hardens, sprinkle keto-friendly puffed rice or chopped nuts on top for a crispy texture.
  7. Set the Chocolate
    Return the tray to the refrigerator for 15-20 minutes, or until the chocolate is fully set.
  8. 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.

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