You only need 5 ingredients to make this no-bake treat — sweetened peanut butter is formed into balls and dipped in melted chocolate.
Peanut Butter Balls:
- 1/2 cup natural peanut butter (Note 1)
- 1/3 cup
confectioners swerve sweetener(Note 2)
- 1/4 cup
almond flour(Note 3)
- 3 ounces
unsweetened baking chocolate, finely chopped (Note 4)
- 3 tablespoons
confectioners swerve sweetener(Note 2)
- 1 tablespoon
- Make Peanut Butter Balls: Stir together all three ingredients for peanut butter balls in bowl until combined into dough (Note 5). Form twelve 1-inch balls from dough, and arrange in single layer on baking sheet lined with
parchment paper. Freeze for at least 30 minutes to harden (Note 6).
- Melt Chocolate: Add all three ingredients for chocolate coating to microwave-safe bowl. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Do not overheat chocolate.
- Dip Into Chocolate: Remove peanut butter balls from freezer. Use toothpick to stab peanut butter ball and dip into melted chocolate until coated on all sides, letting excess drip off, then place coated ball back on parchment paper and withdraw toothpick (Note 7). Repeat until all are coated.
- Chill: Refrigerate until chocolate shells are hardened, at least 1 hour. Once hardened, serve chilled (Note 8).
|Makes 12 Servings|
|Amount Per Serving (1 truffle):|
|Calories 110 (71% from fat)|
|Total Fat 9g||13%|
|Saturated Fat 2g||12%|
|Net Carb 2g|
|Total Carb 4g (Note 9)||1%|
|Dietary Fiber 2g||8%|
Just made these keto peanut butter truffles….simple to make and delicious! I used the remaining melted chocolate to cover frozen raspberries!
I added Sea Salt & they’re amazing. I don’t think I’ll ever buy Reese’s PB Eggs again. <3 Thank you for sharing!
This recipe was so easy and my peanut butter balls turned out PERFECT! Thank you so much for sharing. My whole family loves them.
Haven’t made them, just came across recipe, but will be making super soon. My question is…can real butter be substituted for coconut oil…don’t like after taste. Thanks
Yes, that should be fine.
My peanut butter balls after added all 3 ingredients and mixing did not turn doughy. It was still a little soft and was hard to make into balls. Even without using my hands and just a spoon the mixture ended up settling flat on the parchment paper. I did the proportions just as the recipe states. Don’t know what I’m doing wrong. Please help
Since your mixture is too soft, you can try refrigerating it before forming into balls. Another option is stirring in extra almond flour until the mixture can be easily formed into balls. A third option is measuring by weight instead of volume — the weight values in ounces are listed in the Notes section of the recipe. Hope that helps!
I make these about every 2 weeks. They are just delicious and turn out so pretty. I put just a pinch of kosher salt in there and they are perfect! Just one is enough to stop the cravings!
Can I substitute cocoa powder for the bakers chocolate?
I haven’t tried making that substitution so I can’t speak to how it’ll turn out, but my guess is that it wouldn’t work. You’ll need to melt actual baking chocolate.
I made these once before (not this recipe) and they had such a strong coconut taste. For those that have made it before, what are your thoughts? I love peanut butter cups and would love a sugar free version, but do not like coconut.
You could also use refined coconut oil, that has all the benefits minus the flavor!!
Yummy and so easy to make.
by chance do you have a higher protein version of this peanut butter ball recipe
You can try replacing some of the almond flour with whey protein powder.
Can replace almond with coconut flour or whey protein powder?
Yes, you can. If you’re using coconut flour, you might want to add less since it’s very absorbent.
I’m allergic to caffeine, so can’t eat regular chocolate. Do you think they would be o.k. with white chocolate?
It would probably be OK, and you can skip the added sweetener in the chocolate coating since white chocolate is very sweet. FYI if you’re trying to do a low carb diet, I would avoid white chocolate since it’s very sugary.
These looks great. I will make them this weekend! Thanks for sharing