Ingredients List

For the Peanut Butter Filling

  • 1 cup natural peanut butter (no added sugar)
  • ½ cup powdered low-carb sweetener (erythritol or monk fruit blend)
  • ¾ cup almond flour
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Chocolate Coating

  • 1 cup sugar-free dark chocolate chips
  • 1 tablespoon coconut oil

Optional Topping

  • Flaky sea salt (for garnish)

Ingredient Notes and Substitutions

Natural peanut butter works best because it contains only peanuts and oil. Avoid brands with added sugar or hydrogenated oils, as they affect texture and carb count.

Almond flour provides structure while keeping the recipe gluten-free and low in carbohydrates. Do not substitute with coconut flour, as it absorbs too much moisture.

Low-carb sweeteners should be powdered to prevent graininess. Granulated sweeteners can be blended into a powder if needed.

Preparing the Peanut Butter Mixture

In a large mixing bowl, combine peanut butter, melted butter, vanilla extract, and salt. Stir until smooth and fully blended.

Add the powdered sweetener and almond flour gradually. Mix until a thick, dough-like consistency forms. The mixture should be firm enough to roll without sticking excessively to your hands.

Adjusting Texture

If the mixture feels too soft, add one tablespoon of almond flour at a time until firm.

If it feels too dry, add a small spoon of peanut butter to restore creaminess. Texture balance is key to perfect peanut butter balls.

Shaping the Peanut Butter Balls

Using a tablespoon or small cookie scoop, portion the mixture evenly.

Roll each portion between your palms to form smooth balls. Place them on a parchment-lined baking sheet.

Once all balls are shaped, refrigerate for 20–30 minutes to firm them up before dipping.

Preparing the Chocolate Coating

In a microwave-safe bowl, combine sugar-free chocolate chips and coconut oil.

Heat in 20-second intervals, stirring between each, until fully melted and smooth. Avoid overheating, as sugar-free chocolate can seize easily.

Coating the Peanut Butter Balls

Remove the chilled peanut butter balls from the refrigerator.

Using a fork or dipping tool, lower each ball into the melted chocolate. Turn to coat evenly, then lift and gently tap off excess chocolate.

Place each coated ball back onto the parchment paper.

Optional Garnish

Before the chocolate sets, sprinkle a small amount of flaky sea salt on top of each ball.

This step enhances flavor by balancing sweetness and adding a subtle crunch.

Setting the Chocolate

Return the tray to the refrigerator for 15–20 minutes, or until the chocolate coating is fully set.

Once firm, the peanut butter balls are ready to serve or store.

Texture and Flavor Profile

The center is creamy, rich, and slightly dense, similar to a classic peanut butter truffle.

The chocolate shell provides a satisfying snap, followed by a smooth, nutty interior that melts in your mouth.

Net Carb Information

Each peanut butter ball contains approximately 3 net carbs, depending on the brands used.

This makes them suitable for low-carb and keto lifestyles when enjoyed in moderation.

Storage Instructions

Store peanut butter balls in an airtight container in the refrigerator for up to 7 days.

For longer storage, freeze for up to 2 months. Thaw briefly before serving.