Sometimes I’m absolutely astonished when I think about how long I’ve been creating low carb and keto-friendly recipes. I started this website as a hobby but it quickly became something more than I ever thought possible. And these Keto Peanut Butter Balls were one of the first desserts I ever made.
Long before store-bought keto treats were an option, I was busy experimenting to find ways to satisfy my sweet tooth. I often relied on that perennial favorite combo, chocolate and peanut butter. I practiced making things like Keto Peanut Butter Cups and Keto Peanut Butter Brownies. And of course, these delicious peanut butter truffles.
This recipe became an instant hit for both me and my readers. They are so easy to make, require no baking, and are perfect for everything from holiday cookie platters to keeping on hand for sudden cravings.
And I adapted this recipe to make other treats like Keto Peanut Butter Eggs. It’s a keeper!
Reader’s Thoughts
“These are fantastic!! My entire family said you can’t tell they are any different from the sugar filled recipe. Love them!!” — Michelle F.
Why You Will Adore This Recipe
- Easy no bake treat: These sweet treats take very little active time, and no oven required!
- Rich peanut butter flavor: The combination of peanut butter and peanut flour intensifies the flavor.
- Crisp chocolate coating: The balls are dipped in melted chocolate for the perfect crisp shell.
- Make ahead recipe: They freeze well, so you can make a big batch for parties and holidays.
- Naturally low-carb and gluten-free: They use peanut flour and keto sweeteners for a healthier sugar-free treat.
Ingredient Notes
- Butter: You can use coconut oil for a dairy free option.
- Creamy natural peanut butter: I recommend a brand that isn’t too oily, that’s already thick and rich.
- Sweetener: You can use any powdered sweetener you like best.
- Peanut flour: This is a very fine, powdery substance made by removing much of the fat. Peanut butter powder is the same thing, but make sure you use one that doesn’t contain sugar.
- Sugar-free dark chocolate: Your favorite brand will work, as long as it melts welly.
- Cocoa butter: I add this to the melted chocolate help make the coating less melty at room temperature. You can also use coconut oil.
- Salted peanuts: This is optional, but like to add a little chopped peanuts for a garnish.
- Pantry staples: Vanilla extract
How to Make Keto Peanut Butter Balls
- Melt the peanut butter: Melt the peanut butter and butter together in the microwave or in a pan on the stove over low heat.
- Add the dry ingredients: Whisk in the powdered sweetener and vanilla until dissolved. Then use a rubber spatula to work the peanut flour in until you have a stiff dough.
- Roll into balls: Roll the dough into 1-inch balls and place on a parchment lined tray. Freeze until firm.
- Prepare the coating: Melt the chocolate and cocoa butter in a heatproof bowl over a pan of barely simmering water.
- Dip the truffles: One at a time, add the frozen peanut butter balls to the melted chocolate and toss to coat.
- Garnish: If you plan to garnish with chopped peanuts, do it right away after dipping as the chocolate sets quickly.
Tips for Success
It’s important to use a powdered sweetener in this recipe, as it provide bulk and contributes to the consistency of the truffles. Granular sweeteners will make them gritty, and concentrated sweeteners won’t provide any bulk.
Make sure you choose a defatted peanut flour, rather than just using ground peanuts. Defatted flour is very fine and powdery, and important to the texture of the balls.
I always recommend melting the chocolate double-boiler style, where a heatproof bowl is set up over a pan of barely simmering water. This ensures gentle heat and reduces the chance that the chocolate will seize.
The chocolate coating will set very quickly on the frozen peanut butter balls, so be sure to add any garnish like chopped peanuts right after you dip each truffle.
You can easily turn these into classic Buckeye candy by dipping the truffles only part of the way into the chocolate. I like to spear them with a toothpick to do this.
More Keto Truffles You Will Love
Keto Peanut Butter Balls
Ingredients
Peanut Butter Filling
- 5 tbsp (71 tbsp) butter
- 1/4 cup (64.5 g) peanut butter
- 1/3 cup (60.67 g) powdered sweetener
- 1/2 tsp (0.5 tsp) vanilla extract
- 3/4 cup (90 g) lightly roasted peanut flour
Chocolate Coating:
- 3 ounces (85.05 g) sugar-free dark chocolate, chopped
- 1/2 ounce (14.17 g) cocoa butter , or 1/2 tbsp coconut oil
- 2 tbsp finely chopped salted peanuts, optional
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.
Notes
Nutrition
Frequently Asked Questions
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.
Unless you live in a very hot climate, the peanut butter balls are fine on the counter in a covered container for up to 10 days. They can also be kept in the fridge for several weeks. To freeze, store the un-dipped balls in a covered container and then dip before serving.
You can also freeze the completed balls but the chocolate can take on a dull look from the freezing and thawing process.
This keto peanut butter ball recipe has 6.3g of carbs and 2.7g of fiber per serving. That comes to 3.6g net carbs for 2 truffles.
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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What would be a good sub for peanut flour as I cant find that in South Africa at the moment?
Try using defatted almond flour or coconut flour. You won’t need as much coconut flour as peanut flour so add just a little at a time until you get that doughy consistency that isn’t sticky at all, and you can still roll it into balls.
Absolutely delicious! Thanks so much.
This is one of my favorite snacks!! It’s so easy to make and so yummy. I ran into a problem and I am hoping you or other readers can help me out. I normally use my homemade sugar-free chocolate to make the chocolate coating. This last batch I made, I ran out of my homemade sugar-free chocolate, so I used Lily’s baking chocolate chips and added 1 tbsp butter per the recipe. However, the mixture turned out really thick like peanut butter. I melt them using the typical double boiler method. What did I do wrong?? Help!
You didn’t do anything wrong. It does melt more thickly. Try using cocoa butter.
can you use almond or cocnut clour? cant fint the peanut flour in my area
Made these yesterday – OMG The Best Thing Ever !!!!
Just like a reece peanut butter cup !
Def will make these over an over again !!!
Glad you liked them!
did you use peanut flour? I cant find any around here and wondered if almond flour would work
You really need the peanut flour but it can be purchased online. Or some people use the powdered peanut butter like PB2.
I am doing KETO and have been looking for something yummy to snack on – these look perfect!
These sound delicious! I don’t need gluten free or low carb, but I’m certain that I need these!!
You had me at peanut butter. And truffles. YUM!
I totally need these in my life — RIGHT NOW!!!
These look so delicious! I’ve been on the hunt for a dessert that’s both low carb and gluten free – I’ll have to give these a try this week!
BUCKEYES!! This is the perfect consistency of my beloved buckeyes! I need to play with the sugar sub (cooling effect is pretty strong), but the consistency is perfect! You’ve mastered it and I couldn’t be happier! I used a SF Lakanto sugar and it too had too much of that cooking aftertaste. So I added Giradelis 99% chocolate plus a punch of salt. That helped knock it down to acceptable. Will just use 85% chocolate next time with the cocoa butter. To finish off as Buckeyes, after partially freezing, I dipped with a toothpick stuck in the top, leaving the peanut butter “Buckeye” top. Sooo pretty! I’ll have to hide these! I have waited at least 7 years for this perfect consistency! Thank you so much!
So glad it lived up to your hopes!
Hey there! I would like to make these truffles as part of my husband’s Christmas gift, and I was wondering if I could use an 85% extra dark chocolate bar instead of the Lily’s stevia sweetened bar? The 85% chocolate bar would be easier for me to obtain at this point. Thanks!
Yes, that should be fine. I’d still melt it with some coconut oil or cocoa butter to make it thin enough to dip.
Looks delicious!
Can you substitute pb2? It is peanut flour something totally different?
Well, they are similar but keep in mind that PB2 is made with sugar. They aren’t totally different because they are both fine, powdery, defatted ground peanuts.
Hi! I was googling for peanut butter low carbs related recipes and came across your blog. I am from Singapore and we do not have peanut flour here. I am a rookie in baking and cooking, can I know what can I use to replace peanut flour ?
Thanks!
You can try almond flour but they won’t have as fine a texture.
Excited to try this out!