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
- 3 tablespoons creamy peanut butter
- 3 teaspoons unsweetened cocoa powder
- 2 ½ teaspoons powdered erythritol
- 2 teaspoons almond flour
- ½ cup unsweetened coconut flakes
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|