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 peanut butter
- 3 teaspoons unsweetened dark cocoa powder
- 2 1/2 teaspoons erythritol, powdered
- 2 teaspoons almond flour
- 1/2 cup unsweetened shredded coconut
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 41 calories, 3.6g fats, 0.8g net carbs, and 1.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 tablespoon peanut butter | 284 | 24.2 | 9.7 | 2.9 | 6.8 | 12.1 |
| 3 teaspoon unsweetened dark cocoa powder | 20 | 0.5 | 3 | 2 | 1 | 1 |
| 2 1/2 teaspoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon almond flour | 27 | 2.3 | 1 | 0.6 | 0.4 | 1 |
| 1/2 cup unsweetened shredded coconut | 281 | 27.6 | 10.2 | 6.8 | 3.4 | 2.9 |
| Totals | 614 | 54.7 | 23.9 | 12.3 | 11.6 | 17 |
| Per Serving (/15) | 41 | 3.6 | 1.6 | 0.8 | 0.8 | 1.1 |
Coconut Peanut Butter Balls
Ingredients
- 3 tablespoon peanut butter
- 3 teaspoon unsweetened dark cocoa powder
- 2 ½ teaspoon erythritol powdered
- 2 teaspoon almond flour
- ½ cup unsweetened shredded coconut
Instructions
- In a bowl, mix together the 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.
Great recipe, Craig! Thanks for sharing. I didn’t have the patience to put stuff in the freezer and wait, so I just mixed everything in a bowl. Then I added some almond halves, chia seeds and some sunflower seeds to hold the mix together. Ate it up with a spoon and it was delish!
Sounds good! I think I’ll do the same!
I absolutely loved this recipe! After a long day of staying on target, this, was an amazing reward. I’ve lost 15 pounds in 11 days eating your recipes including this dessert. Thank you so much.
That’s great o hear Bernadene!
I have no idea how you made 15 with a single batch. I was able to get 9 with a scoop in a melon baller about like you show in these pictures. I have not tasted them yet, but I thought I would ask if you did a double batch to get 15? Also we should probably not count the entire 1/2 cup of coconut because only about 1/8 cup sticks to the balls.
Quite tasty, but I’m not sure how you got 15 peanut butter balls from this recipe? I was able to get six, each smaller than a ping pong ball.
Are the ingredient quantities right? 15 balls from 3 table spoons of peanut butter?
Does this recipe really only call for 3T? The ingredients seem off
Making them now. Not sure how I’m going to get 15 balls out of that though. So far it taste great. Love using those ingredients.
Can you swap powdered erythritol to Stevia? If so, which Stevia product is the best? Stevia white crystals, green stevia powder, which one is the best?!
So the flavor of this is fantastic! But how did you get 15? With only 3TBSP nut butter and a little bit of everything else, there’s not much there. I even doubled it, but at doubled I think I could barely make 15. Maybe my melon ballet is large lol. Thanks for such an easy and tasty recipe though!
It seems like this recipe has caused a lot of confusion on the serving sizes. Serving sizes are what you want them to be and how they fit into your macros. The melon baller we used is around 1 tsp. so they balls are really small. You’re welcome to size them how you’d like 🙂
Yes, the ingredients are correct. The melon baller is quite a small size.
It seems like this recipe has caused a lot of confusion on the serving sizes. Serving sizes are what you want them to be and how they fit into your macros. The melon baller we used is around 1 tsp. so they balls are really small. You’re welcome to size them how you’d like 🙂
It seems like this recipe has caused a lot of confusion on the serving sizes. Serving sizes are what you want them to be and how they fit into your macros. The melon baller we used is around 1 tsp. so they balls are really small. Sorry for any confusion caused!
Enjoyed this recipe for my first dessert. They task good but trying to figure out how I got them to be a little dry tasting. Any ideas?
They’re a little dry in nature but should be pretty creamy from the peanut butter. Depending on the brands you used – it may have been a tad dry. Next time you could add a little bit of heavy whipping cream to even the creaminess out.
I will try that today. Thank you!
You could yes, but stevia is much sweeter so you’d just use a LOT less of it. We generally recommend liquid stevia – we use SweetLeaf brand. You’d just need 2-3 drops for this recipe I’d imagine.
How many balls is considered 1 serving?
Thanks for clarification on serving sizes. It didn’t take much to satisfy my sweet tooth. Another great recipe. Thank you so much.
Could you use a peanutbutter powder, like this one?
https://www.amazon.co.uk/PB…
Hey Martin,
If you were to use peanut butter powder, you’d end up with a mix of different powders instead of a peanut butter ball. With this recipe, it is best to use some form of nut or seed butter because it is necessary to hold these together.
Pretty high % carbohydrate content. Higher in carbs than protein and 3:1 fat to carb ratio.
Definitely more of a treat item, but we do have other peanut butter-based desserts with a higher fat to carb content.
Per serving its only 1.51 the whole batch makes 15 servings