These Low-Carb Peanut Butter Balls have a sweet peanut butter cookie dough flavor that melts in your mouth AND can be made in just one bowl in a matter of minutes! Plus, they are gluten-free and can be made Paleo compliant!
No-bake treats like these Low-Carb Peanut Butter Balls, No-Bake Brownie Bites, and Lemon Poppy Seed Bites are my downfall. I just can't stop making and eating them!
The kids and I are always STARVING every afternoon when we get home and these peanut butter balls have been the perfect snack.
They have a sweet cookie dough flavor with a texture that melts in your mouth. They can also be mixed up in one bowl in no time, making them the perfect after school snack.
Plus, they are filling because they have protein and fat to keep us full until dinner. Best. Recipe. Everrrr.
The peanut butter
For the peanut butter, I recommend using a creamy, unsweetened, no-stir variety. However, if there's oil sitting on top, just be sure to stir it really well or process it in the food processor before measuring.
Also, any nut butter will work! If you're nut-free, feel free to use sunbutter.
The sweetener
For the sweetener, I use a combination of powdered low-carb sweetener and low-carb maple syrup. I've found that this combination results in the best taste.
While granulated low-carb sweetener can be used, I've found that these can be a little more "crunchy" than traditional sugar. This is why I prefer powdered.
For the sweetener, any powdered sweetener or maple syrup will work. I prefer to use Besti Monk Fruit Allulose Powdered sweetener because it has no aftertaste and dissolves well.
For Paleo, feel free to use coconut palm sugar and pure maple syrup.
🔪Easy instructions
All you do is mix together all of the ingredients in a large bowl. This includes peanut butter, powdered sweetener, maple syrup, coconut flour, and vanilla.
The batter should be fairly thick. Add more coconut flour, one Tablespoon at a time, if the batter needs to thicker.
Then, stir in the chocolate chips.
A word of caution: not all coconut flour is the same! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills.
If you choose to use a different brand, you may need more coconut flour than the recipe calls for.
Roll the batter into 18 Tablespoon-sized balls and place on a lined baking sheet.
If needed, transfer to the fridge for 10 minutes or the refrigerator for about 20 minutes to firm up.
💭 Top tips
- For the peanut butter, I recommend using a creamy, unsweetened, no-stir variety. However, if there's oil sitting on top, just be sure to stir it really well or process it in the food processor before measuring. Also, any nut butter will work! If you're nut-free, feel free to use sunbutter.
- For the sweetener, any powdered low-carb sweetener or low-carb maple syrup will work. I prefer to use Besti Monk Fruit Allulose Powdered sweetener because it has no aftertaste and dissolves well.
- For Paleo, use almond butter, coconut palm sugar, and pure maple syrup.
- A word of caution: not all coconut flour is the same! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills. If you choose to use a different brand, you may need more coconut flour than the recipe calls for.
Looking for more no-bake treats? I think you'll love my Chocolate Macadamia Nut Fat Bombs or Gluten-Free Homemaker's Chocolate Nut Butter Date Balls!
If you’ve tried these Low-Carb Peanut Butter Balls or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Peanut Butter Balls {Paleo & Gluten-Free}
Ingredients
- 1 Cup Creamy Peanut Butter - or almond butter for paleo
- ¼ Cup Keto Powdered Sweetener - see notes below, or coconut palm sugar for paleo
- ¼ Cup Keto Maple Syrup - or pure maple syrup for paleo
- ¼ Cup Coconut Flour - + more as needed
- 1 teaspoon Pure Vanilla
- ⅓ Cup Keto Chocolate Chips - or chocolate chips of choice, optional
Instructions
- Line a baking sheet with parchment paper or Silpat.
- In a large mixing bowl, combine the peanut butter, sweetener, maple syrup, coconut flour, and vanilla. Add additional coconut flour, one Tablespoon at a time, as needed to thicken the batter. The batter should fairly thick. Then, fold in the chocolate chips.
- Roll into 18 Tablespoon-sized balls and place them on the prepared baking sheet.
- Transfer to freezer for 10 minutes or the fridge for 20 minutes or until firm, if needed.
- Store in an air-tight container in the refrigerator for 1 -2 weeks or can be frozen for 1 -2 months.
Notes
- For the peanut butter, I recommend using a creamy, unsweetened, no-stir variety. However, if there's oil sitting on top, just be sure to stir it really well or process it in the food processor before measuring. Also, any nut butter will work! If you're nut-free, feel free to use sunbutter.
- For the sweetener, any powdered low-carb sweetener or low-carb maple syrup will work. I prefer to use Besti Monk Fruit Allulose Powdered sweetener because it has no aftertaste and dissolves well. Erythritol-based sweeteners will work but don't always result in a super-smooth texture.
- For Paleo, use almond butter, coconut palm sugar, and pure maple syrup
- A word of caution: not all coconut flour is the same! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill or Arrowhead Mills. If you choose to use a different brand, you may need more coconut flour than the recipe calls for.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
J Reed says
I have a request. I try to keep us with my fiber etc.
It would really help if I knew how many balls were made.
Helps trying to figure out my intake of calories/fiber, thank you..
Great taste
Wish the website showed the message in a DARKER color or black-hard for older person to read.
Cassidy Stauffer says
HI J Reed! The recipe makes 18 balls and the nutrition facts are per ball. This should help you figure out your calories and fiber!
-Cassidy