The great thing about eating a low carb, ketogenic diet is that almost anything you want to eat can be transformed into a low carb replacement. It makes it super easy to stick to your diet plan and not stray into a carb-heavy cheat day.
While the concept of having a carb-up or carb-heavy day once in a while is controversial, I personally can’t handle them. They set me into a spiral of bad decisions and the cravings last for days after. I’d much rather have an arsenal of low carb recipes to scratch my itch than give in and risk resetting my progress for days. This is one of those recipes. One of my favorite ways to determine what recipes to try is ask my now keto boyfriend what he misses. Chocolate covered peanut butter balls came up in discussion and I figured they wouldn’t be too hard to recreate.
What’s cool about this recipe is you can use any kind of sweetener you want! Some people have adverse reactions to certain sugar replacements so being able to use your own preferred powdered sweetener gives you creative control to really adapt this recipe to suit your own personal taste. For this reason the sweetener isn’t included in the nutritional facts. They’re pretty much all zero calorie and zero carb so you don’t need to worry about the impact on the nutritional data. I used a generic stevia/erythritol granular blend for our local bulk bin store and it worked perfectly but Swerve is incredibly popular in the low carb community and they have a powdered option which will ensure a smooth peanut butter filling.
To make this recipe I mixed 1 cup of natural peanut butter, 1/2 cup of almond flour, and sweetened to taste. Since I like my desserts to really cater to my pre-keto sweet tooth, this equaled 1/4 cup of the stevia/erythritol blend. Roll into 24 small balls (approximately 2 inches x 2 inches) and place on a parchment paper lined cookie sheet. Then, pop them into the fridge for an hour.
After they have hardened up a bit you’ll want to prep your chocolate. To keep these dairy free I used Valor 70% Cocoa Dark Chocolate then added in some more sweetener after it had melted. These bars have zero net carbs and no dairy, making them my favorite to cook with but you can use any low-carb chocolate of your choice.
To melt the chocolate just break it into small pieces and place them in a metal bowl on top of a pot of boiling water.
After it’s smooth and totally melted, take your peanut butter balls out of the fridge and use a fork to scoop them up and dip them in the chocolate. I don’t recommend piercing them but rather sliding the fork underneath. Dip each ball and return them to the parchment paper lined cookie sheet.
Then, pop them back in the fridge for another 2 hours or until the chocolate has solidified. Using my ingredients and MyFitnessPal, these work out to 2 net carbs each.
- 1 cup Unsweetened Peanut Butter
- 1/2 cup Almond Flour
- 1/4 cup Powdered or Granulated Sweetener
- 150g Sugar Free Dark Chocolate
- In a bowl, combine peanut butter and almond flour then sweeten to taste.
- Roll into 2 inch balls and place on a parchment lined baking sheet.
- Refrigerate for 1 hour
- After one hour, chop or break up chocolate and melt in a heat safe bowl.
- Remove the peanut butter balls from the fridge.
- Using a fork to scoop up each ball and dip it in the melted chocolate until fully covered.
- Return them to the baking sheet and refrigerate for approximately 2 more hours