These keto chocolate and peanut butter balls recipe is gluten-free, flourless, and vegan!
Each ball is a sweet peanut buttery and chocolatey treat consisting of 24 grams of protein and only 280 calories apiece.
Try this recipe with a FREE Protein Milkshake Sample.
Choosing The Sweetener
The best and only choice for a sweetener that will work for this recipe is maple syrup- Lakento Maple Flavored syrup does not work unfortunately, the texture is firm but the taste is otherwise off putting.
I can tell you that Lakanto Maple Flavored Syrup does not work. The texture is fine but we hated the taste with it. I’m working on a keto version, though!
Choosing The Flour
Regular peanut butter balls often call for crushed graham cracker crumbs. I know how delicious that is but there’s an unprocessed, gluten-free, grain-free and equally as delicious option for these balls – coconut flour!
It actually detracts from the peanut butter flavor less than graham cracker crumbs. That means these have a more peanut buttery flavor!
These peanut butter balls melt in your mouth – as long as you follow the recipe and don’t add too much coconut flour.
One thing I really love about these healthy peanut butter balls is how quick and easy they are. They just call for peanut butter, maple syrup, coconut flour, vanilla and salt.
And of course, there’s chocolate + coconut oil for the coating!
Substitution questions for these healthy peanut butter balls? Can I use something instead of peanut butter?
We've tried making these healthy chocolate and peanut butter balls with sunflower seed butter for a paleo version- however if you do this, remember to add in more coconut flour to keep the texture firm.
Because of the huge difference between the two nut / seed butters, I can safely say that every nut butter will require a different amount of coconut flour.
So while you can use whatever type of nut butter you’d like (as long as there’s no added fat or sugar), you’re going to have to experiment with the amount of flour.
Start off with the amount of coconut flour listed below and if it’s still liquidy, like the sunflower seed version was using that much flour, add tablespoon by tablespoon until it’s not. Keep in mind that you’ll put the mixture in the freezer a bit to help roll them into balls so the mixture won’t be rollable at this point.
Can I use something instead of maple syrup?
Honey would probably work if you don’t mind a bit of honey taste. It might make them stickier, though. Agave syrup would probably work, too
Can I use something instead of coconut flour?
Unfortunately not. There’s not a good sub for coconut flour as it absorbs so much more liquid than other flours. I’ve heard of people using oat flour (if you can have grains) but I have absolutely no idea how much you’d need to use or if it’d be as tasty.
Can I use something instead of coconut oil in the chocolate coating?
I think butter (for a dairy-containing version) would work
THE PROTEIN PACKED Keto Chocolate and Peanut butter Balls Coating
Here is the protein you’ll need:
1 1/4 cups peanut butter
1/2 cup maple syrup
- 1 scoop Protein Milkshake
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup coconut flour
1 1/2 cups semi-sweet chocolate chips
1 tablespoon refined coconut oil
- In a medium mixing bowl, stir together the peanut butter, maple syrup, vanilla and salt until combined. Stir in the coconut flour. Place in the freezer for about 30 minutes. The dough won't get very hard in the freezer - it'll just make it easier to roll into balls. The balls won't be totally firm when you form them but that's okay. They don't need to be totally perfect.
- Prepare the coating. Mix together chopped chocolate and coconut oil in a small bowl or pot that can be used to melt the chocolate and dip the balls in.
- Shape into about 28 20-gram balls and place on a tray small enough to fit in your freezer. Place them in the freezer to let them firm up more (since rolling with warm hands heats them up quickly).
- Dip the balls one at a time into melted chocolate, allowing excess to drip off. Place on a waxed paper-lined baking sheet, cover and refrigerate until ready to serve.
- Refrigerate for up to a week or freeze for a few months. Can also be kept at room temperature for a few days.
Amount Per Serving:
1serving | Calories: 280kcal | Carbohydrates: 4.8g | Protein: 24g | Fat: 4g | Fiber: 1g
*Claim your Free Protein Milkshake samples while supplies last. Please note this is a limited time offer subject to availability.
Recipe and Image Credits: This recipe was created by Texanerin.