Coconut Peanut Butter Balls
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...
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.
The Preparation
- 3 tablespoons creamy peanut butter
- 3 teaspoons unsweetened cocoa powder
- 2 ½ teaspoons powdered erythritol
- 2 teaspoons almond flour
- ½ cup unsweetened coconut flakes
The Execution
- 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.
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