Got that sweet tooth that you just can’t satisfy? You probably can with these peanut butter balls! They taste exactly like a peanut butter cup…except no sugar!
For this recipe, it’s best to use a powdered sugar substitute otherwise you will taste granules. I used powdered erythritol, but you can substitute this with xylitol. If it’s not powdered, you can always stick it in a food processor or blender and make a powder that way.
Now while this recipe is super easy, it’s also very messy! I do recommend that you freeze the peanut butter mix for an hour before adding the coconut and shaping into balls. It will make it so much easier to handle.
Yields 15 servings of Coconut Peanut Butter Balls
The Preparation
- 3 tablespoons creamy peanut butter
- 3 teaspoons cocoa powder, unsweetened
- 2 ½ teaspoons powdered erythritol
- 2 teaspoons almond flour
- ½ cup shredded coconut, unsweetened
The Execution
1. In a bowl, mix together your peanut butter, cocoa, erythritol, and flour.
2. Freeze for one hour.
3. Using a melon baller (or small spoon), spoon out a small serving of the peanut butter mix.
4. Drop it into your coconut flakes and roll around with your hands so the coconut covers the ball. Reshape into a ball if needed.
6. Preferably refrigerate overnight so they firm up.
This makes a total of 15 servings of Coconut Peanut Butter Balls. Each serving comes out to be 35.13 Calories, 3.19g Fats, 0.92g Net Carbs, and 0.98g Protein.
| Coconut Peanut Butter Balls | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 3 tablespoons creamy peanut butter | 287 | 24.65 | 10.71 | 2.4 | 8.31 | 10.66 |
| 3 teaspoons unsweetened cocoa powder | 12 | 0.74 | 3.13 | 2 | 1.13 | 1.06 |
| 2 ½ teaspoons powdered erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoons almond flour | 28 | 2.46 | 0.82 | 0.5 | 0.32 | 0.98 |
| ½ cup unsweetened coconut flakes | 200 | 20 | 8 | 4 | 4 | 2 |
| Totals | 527 | 47.85 | 22.66 | 8.9 | 13.76 | 14.7 |
| Per Serving(/15) | 35.13 | 3.19 | 1.51 | 0.59 | 0.92 | 0.98 |
Coconut Peanut Butter Balls
Ingredients
- 3 tablespoons creamy peanut butter
- 3 teaspoons unsweetened cocoa powder
- 2 ½ teaspoons powdered erythritol
- 2 teaspoons almond flour
- ½ cup unsweetened coconut flakes
Instructions
- In a bowl, mix together your peanut butter, cocoa, erythritol, and flour.
- Freeze for one hour.
- Using a melon baller (or small spoon), spoon out a small serving of the peanut butter mix.
- Drop it into your coconut flakes and roll around with your hands so the coconut covers the ball. Reshape into a ball if needed.
- Preferably refrigerate overnight so they firm up.
