Gather and prep all ingredients.

Add the peanut butter, protein powder, allulose, and vanilla extract to a food processor.

Blend the mixture until smooth and any lumps removed, scraping down the sides as needed. The mixture should be dense and able to form balls with. If the mixture is too thick, you can add a bit of unsweetened almond milk to help thin it out.

Place the mixture into the freezer for 10-15 minutes to make firm and less sticky. Then, use a spoon to scoop out the mixture and form into ~1 inch balls.

Roll the balls into the chopped peanuts, evenly coating the outside. You may need to press the peanuts into the balls but you can re-shape as needed.

Enjoy immediately, or store in an air-tight container in the refrigerator for up to 2 weeks.