4-Ingredient Peanut Butter Balls

 

Peanut butter ballsOne of my favorite treats!  I used to make these years ago but now, reflecting back on the ingredient list, I can’t believe I used to eat so many!  4 cups of powdered sugar… What was I thinking?? These big bites of peanut butter and chocolate taste just like the ones I used to make but only healthier!

The ingredients are simple and can be adapted to fit your dietary needs! Use what ever nut butter or nut butter substitute you desire!  Also use whatever sweetener you prefer.

This recipe is also found in my first cookbook, Satisfying Eats along with so many other yummy treats like Daddy’s “Corn” Flake Clusters…. another on of my favorites!

Want to give these as gifts?? Simple place them in cupcake wrappers and place in a Christmas Tin. This would be a great idea for an office holiday party.

Variations

Nut Free Version: Use sunflower seed butter in the place of peanut butter and ground up sunflower or pumpkin seeds for the almond flour… pretty easy!

Dairy-Free: Use dairy-free chocolate chips like Enjoy Life Brand or these 70% cacao bittersweet chips. You can also use this dark chocolate bar which I LOVE! I add a little stevia to make the chocolate a little sweeter.

I hope you enjoy these Grain-Free, Low-Carb, Dairy-Free, Sugar-Free & Delicious Treats!Peanut butter balls

4-Ingredient Peanut Butter Balls

Makes 12; 110 Calories, 8 grams Fat, 3 Net Carbs, 5 grams Protein each

Write a review
Print
Ingredients
Instructions
  1. In small bowl, blend  peanut butter, sweetener and almond flour. Dough should be stiff.  (Add more almond flour if needed to make a thick dough.) Taste for sweetness and adjust if needed. Using small scoop, measure out mixture and roll in hands to form balls. Place balls in refrigerator for at least 30-60 minutes or until firm.

    On top of the stove (or microwave), melt chocolate. Insert tooth pick into cooled peanut butter balls and carefully dip in melted chocolate. Place balls on wax paper and allow to cool. Keep refrigerated until ready to serve.

Notes
  1. Peanut Butter Cup Variation
  2. Place mini liners into mini muffin pan. Spoon 1/2 tsp. of melted chocolate into bottom of liner followed by 1/2 of a peanut butter ball. Top with 1 tsp more of melted chocolate. Refrigerate.
  3. Buckeyes
  4. Use same recipe but dip in chocolate to look like Buckeyes.
  5. Easter Eggs
  6. Take the scoops of peanut butter mixture and flatten in the palm of your hand to form an oval. Refrigerate. After being refrigerated, spoon chocolate over the "egg" and then flip to cover the other side in chocolate. Place on parchment and refrigerate until hardened.
Satisfying Eats http://satisfyingeats.com/

cookbook collage 3-5-14

about the author

Have you enjoyed this blog post?? I hope you have!  If you love my site and have enjoyed all of my recipes and content, please share the content with your family and friends. Also, please consider supporting me and my efforts through my affiliate links. This is at NO cost to you.  I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon. Thanks so much for your continued support!

Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon the spiral bound versions are available here on by blog.

Comments

  1. Jenny says

    Is a serving of Kal Stevia 1/8 of a tsp? This looks awesome btw! And it seems they might be way easier than the reeces substitues out there.

  2. says

    Jenny I don’t have kal stevia, but the stevia I have came with a teensy little spoon which I figured out is 1/16 of a teaspoon, I think that teeny spoon is a standard inclusion with most stevia’s since I’ve bought three types of stevia so far and they all had that little bitty spoon in there. Also if you have standard measuring spoons maybe you could just fill a 1/8th teaspoon halfway.

  3. says

    Hi there. I was just recently introduced to your site and I’m so happy I was! I have a question on these. Is the chocolate bar sugar free or just very low sugar? I’m just starting to learn so I’m curious. Thank you!

    • says

      Jacqueline, use whatever chocolate you want. I personally used 80% cacao but you could use a darker chocolate or a dark chocolate chip (around 60% cacao). I linked to one of my homemade chocolate chunk recipes which is sugar free but very strong chocolate. I hope this helps!

  4. says

    Yay! I just bought both your cookbooks but hadn’t gone through them thoroughly yet – I’m very excited to try this recipe. I love peanut butter balls at Christmas time and tried a modified version that I came up with (I’m with you – I can’t believe I used to eat that huge amount of sugar in the regular version of these!) but weren’t quite what I wanted. I never thought about using almond flour as the “bulk” ingredient to replace all the powdered sugar. Will def. be trying these!

  5. Kathy says

    Hi Melissa! I have Trader Joe’s Organic 100% Pure Stevia Extract with the tiny scoop. Do you know how many scoops I should use for this Peanut Butter Balls recipe?

  6. April says

    I am curious to try this recipe with honey roasted peanut butter and substitute ground flax seed for the almond flour. Do you think it would work?

    • satisfyingeats says

      I do think that would work April.. I would be a little concerned about the flax seeds flavor but if you are ok with that, I think the flax seed meal will be a great thickener!

Leave a Reply

Your email address will not be published. Required fields are marked *