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    Home » Other Desserts » Easy Keto Peanut Butter Balls

    Published: Sep 22, 2021 · Modified: May 5, 2023 by Carolyn

    Easy Keto Peanut Butter Balls

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    These no bake Keto Peanut Butter Balls are an easy and delicious low carb treat for peanut butter lovers. Dipped in sugar free chocolate, they can easily be made into keto buckeyes too! 2g net carbs per serving.

    Titled image for keto peanut butter balls on a white wooden table with peanuts strewn around.

    I am so excited to be re-introducing these keto peanut butter balls. Yes, full on, giddy excitement. Is that weird? Does that show me to be the foodie dork that I really am?

    Well I’ve made my peace with that, because I am a total foodie dork. And I fully embrace my dorkiness.

    Like many of you, I am a diehard peanut butter lover. And I love easy recipes like Keto Peanut Butter Mousse and Keto Peanut Butter Fudge. But these keto peanut butter balls have been one of my favorites for a long time.

    They’ve been on my site for over 10 years now! You just know they’ve got to be good.

    Keto peanut butter balls on a white table in front of a wooden bowl holding more balls.

    What’s in a name?

    You may be finding the various names for these little treats a bit confusing. I don’t blame you.

    I originally called them Keto Peanut Butter Cookie Dough Truffles, because the center reminded me so much of cookie dough. But it’s a long and cumbersome name and not one that is familiar to many people. So I shortened it to peanut butter balls.

    But they can also be made into keto buckeyes. What’s a buckeye you ask? Well, the folks in Ohio can tell you. It’s their state tree and it has little nuts that have a dark outer skin with a beige eye in the center.

    The only real difference between buckeye candies and peanut butter balls is how far you dip them into chocolate. For this batch of keto peanut butter balls, I dipped some all the way in and left some with the classic eye in the center.

    Two keto candies for the price of one!

    A collage of four photos showing how to make keto peanut butter buckeyes.

    How to make Keto Peanut Butter Balls

    These are so easy to make and require no baking. They’re a popular holiday treat so grab your kids or a friend, and let’s get started!

    1. Melt the butter and peanut butter. You can do this in the microwave in a bowl, or you can do it in a pan over very low heat.
    2. Stir in the sweetener and vanilla. You do need a powdered sweetener for this recipe, to give them peanut butter balls the right consistency. Granular sweeteners will be gritty and liquid sweeteners won’t give them enough bulk.
    3. Stir in the peanut flour. Peanut flour gives these keto buckeyes the right flavor and consistency. You need to work it in until the dough resembles a stiff cookie dough. If it seems too sticky to roll into balls, add a bit more flour, 1 tablespoon at a time.
      See the FAQ section for more information about peanut flour.
    4. Roll into balls and freeze. They are much easier to dip in chocolate when frozen.
    5. Melt the chocolate. I always recommend melting double boiler style with a bit of cocoa butter to thin it out a bit.
    6. Dip the peanut butter balls. You can drop them in and toss them around with a fork, to cover completely, or you can use a thin skewer to dip them only most of the way, for buckeyes.
    7. Let the chocolate set. Because these keto peanut butter balls are frozen, the chocolate will set quickly. If you plan to garnish with chopped peanuts, do it right away after dipping.
    Close up shot of keto peanut butter balls.

    Frequently Asked Questions

    Is peanut flour the same thing as peanut butter powder?

    Yes, for the most part it’s the same thing. However, some peanut butter powders have added sugars so make sure you read the labels carefully.

    Can I make these with almond flour instead?

    This is a little trickier. The advantage to using peanut flour is that it’s very dry and powdery and creates a thick dough, whereas almond flour is more coarse and contains more fat. So you may find that you need some coconut flour to create the right consistency.

    Peanut flour also provides much of the peanut butter flavor, so you may find that more mild when using almond flour.

    Can you make dairy free keto peanut butter balls?

    Absolutely! Just swap coconut oil for the butter and away you go.

    I prefer milk chocolate/white chocolate, can I use that instead?

    You certainly can. I do find that sugar free milk chocolate and white chocolate are more finicky when melting so stay nearby, keep your heat very low, and stir constantly.

    A plate full of keto peanut butter balls and buckeyes over a colourful napkin.

    Storage information

    Unless you live in a very hot climate, the peanut butter balls are fine on the counter in a covered container for up to 5 days. They will last in the fridge for 10 days.

    You can also keep the un-dipped peanut butter balls in the freezer for several months and dip them whenever you are ready. The dipped balls can be stored in the freezer as well, but the chocolate may take on a bit of a greyish, dull appearance.

    More delicious keto truffle recipes

    • Lemon Cake Balls
    • Keto Chocolate Truffles
    • Sugar Free Keto Pecan Pie Truffles
    • Samoa Truffles
    • Keto German Chocolate Truffles
    • The Best Keto Rum Balls
    Close up shot of keto buckeyes and peanut butter balls on a pewter plate over a colourful napkin.

    Keto Peanut Butter Balls

    These no bake Keto Peanut Butter Balls are an easy and delicious low carb treat for peanut butter lovers. Dipped in sugar free chocolate, they can easily be made into keto buckeyes too!
    4.92 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto peanut butter balls
    Prep Time: 30 minutes minutes
    Freezing Time: 1 hour hour
    Total Time: 30 minutes minutes
    Servings: 24 truffles
    Calories: 131kcal

    Ingredients

    Peanut Butter Cookie Dough:

    • 5 tablespoon butter
    • ¼ cup peanut butter
    • ⅓ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla extract
    • ¾ cup lightly roasted peanut flour

    Chocolate Coating:

    • 3 ounces sugar-free dark chocolate chopped
    • ½ ounce cocoa butter or ½ tablespoon coconut oil
    • 2 tablespoon finely chopped salted peanuts optional
    US Customary – Metric

    Instructions

    Cookie Dough

    • Line a large baking sheet with waxed paper or parchment paper.
    • In a large microwave-safe bowl, melt the butter and peanut butter together. Stir in the sweetener and vanilla extract until smooth.
    • Add the peanut flour and stir until a stiff dough forms. Add more flour if your dough seems too sticky to roll into balls.
    • Roll the dough into 1 inch balls and place on the prepared baking sheet. Freeze until firm, about 1 hour

    Chocolate Coating

    • Place the chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth.
    • Drop the frozen peanut butter balls in chocolate and use a fork to roll around to coat. Lift out and tap the fork firmly against the side of the the bowl to remove excess chocolate.
    • If making buckeyes, use a small skewer to dip the peanut butter balls most of the way into the chocolate, swirling to coat. Leave just the very top of the ball uncoated.
    • Place back on the baking sheet and sprinkle with chopped peanuts, if desired. The chocolate will set quickly if the dough balls are frozen so sprinkle each truffle right after dipping in chocolate.
    Nutrition Facts
    Keto Peanut Butter Balls
    Amount Per Serving (2 truffles)
    Calories 131 Calories from Fat 104
    % Daily Value*
    Fat 11.6g18%
    Carbohydrates 5.2g2%
    Fiber 3.2g13%
    Protein 2.9g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    12.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Erin says

      April 28, 2011 at 1:50 am

      Not sure if you will see this, but I don't see another way to contact you… I'm in Canada and am having a heck of a time finding peanut flour… so, if I end up just SOL, could I substitute almond or coconut flour? Would you bother? I imagine you can think of something I'd need to add if not using peanut flour. And boo to our damn limited Canadian markets!

      Reply
    2. thepickyeater says

      March 20, 2011 at 6:03 pm

      looks YUMMY !!!
      do check out my food blog :
      http://aspoonfulofyumm.blogspot.com/

      Reply
    3. Laura says

      February 14, 2011 at 8:22 pm

      I was very excited to stumble across your blog today. I cook with alot of the same ingredients and it's fun to find someone else that uses erythritol and stevia. I am looking forward to poking around a little more 🙂

      Reply
    4. The Food Hunter says

      January 26, 2011 at 8:22 pm

      one of my favorite combos…

      Reply
    5. sophiesfoodiefiles says

      January 19, 2011 at 1:46 pm

      MMMMMMMMMM,..these look superb, Carolyn!! Superb & tasty balls!

      Reply
    6. mylifeissweet says

      January 19, 2011 at 12:39 am

      you've killed me with these. and i couldn't be more grateful!

      Reply
    7. mamafifi says

      January 18, 2011 at 11:53 pm

      These look REDONKULOUSLY GOOD! They look a little bit guilt free, too! I will be making them soon… THANKS!

      http://www.fifisfinefoods.blogspot.com

      Reply
    8. Carolyn says

      January 18, 2011 at 11:31 pm

      Wow these look amazing ! I need to go out and find the ingredients to make them.

      Reply
    9. Lisa @ tarte du jour says

      January 18, 2011 at 10:00 pm

      I happen to think you are very cool….if you came up with these peanut butter gems! They remind me of an upscale version of the "buckeye." Yummmm. Congrats on the top nine!

      Reply
    10. Ashley Craft says

      January 18, 2011 at 9:23 pm

      These look amazing!! They would be perfect for Valentine's Day! 🙂

      Reply
    11. christine says

      January 18, 2011 at 8:22 pm

      Congrats on the FB top 9!

      Reply
    12. Claudie says

      January 18, 2011 at 8:07 pm

      Thank you for this great recipe! I'll be making those this weekend! (Although in a small quantity… because otherwise the overeating which will follow from having those around will destroy all the benefits of the low-carbness 😀 )

      Reply
    13. UrMomCooks says

      January 18, 2011 at 7:50 pm

      Genius! I am picturing you scheming how to use a new-found food sensation in unknown new ways!!! (I do the same thing…) So glad this scheme worked out perfectly! These look awesomely wonderful!!! A few popped in a cute Valentine box would be just divine!

      Reply
    14. She's Cookin' says

      January 18, 2011 at 7:14 pm

      Absolutely divine truffles! Congrats on the Top 9!

      Reply
    15. briarrose says

      January 18, 2011 at 6:38 pm

      Beautiful truffles!

      Reply
    16. Victoria says

      January 18, 2011 at 6:35 pm

      Oooh, these remind me of Reese's in a way better and more beautiful way 🙂 You are still cool even if you're in a book club, and as long as you make them snacks like this you'll be the coolest member of the group, I promise!

      Reply
    17. Emily Z says

      January 18, 2011 at 6:26 pm

      OMG these look amazing. Will you mail me some? Ha! 🙂

      Reply
    18. Jen says

      January 18, 2011 at 6:17 pm

      thanks for the recipe! i can't wait to try them. i love that they are GF (for my dad) and i can make them with non-sugar sweeteners (my husband is diabetic – and so i am sure he thanks you too!).

      Reply
    19. Sandy @everydaysouthwest says

      January 18, 2011 at 5:46 pm

      Hi, again! Sorry about the mix up on the Mini Apple Chimichanga post! Thanks for letting me know! The link should be OK now.

      I love your post on the Gingerbread Cream Cheese Muffins! They are on my grocery list as we speak!

      Congrats again on top nine again!

      Reply
    20. Carla Meine says

      January 18, 2011 at 5:14 pm

      Oh you have inspired me. I've been experimenting with almond flour for a flour less cake. Now I'm thinking of how I could make Almond Truffles. Thanks and Congrats on the top 9.

      Reply
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