These Low-Carb Keto Peanut Butter Energy Balls have a sweet cookie dough flavor that melts in your mouth AND can be made in just one bowl in a matter of minutes! *See the post above to make these paleo-compliant.
Line a baking sheet with parchment paper or Silpat.
In a large mixing bowl, combine the peanut butter, allulose, 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 to 2 weeks or can be frozen for 3 to 6 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 will work. I prefer to use Allulose or Besti Monk Fruit Allulose Powdered Sweetener because they have no aftertaste and dissolve well. Erythritol-based sweeteners will work but don't always produce a super-smooth texture and clean sugar taste. If using anything other than pure allulose, be sure to use powdered, or the bites will be "crunchy," and reduce the sweetener to ¼ cup since other sweeteners are sweeter than allulose.
I only recommend Besti Maple Syrup (also found at Sprouts!) because it doesn't have a weird sugar-free aftertaste like other sugar-free maple syrups.
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.