Got that sweet tooth that you just can’t satisfy? You probably can with these peanut butter balls! They taste exactly like a peanut butter cup…except no sugar!

For this recipe, it’s best to use a powdered sugar substitute otherwise you will taste granules. I used powdered erythritol, but you can substitute this with xylitol. If it’s not powdered, you can always stick it in a food processor or blender and make a powder that way.

Now while this recipe is super easy, it’s also very messy! I do recommend that you freeze the peanut butter mix for an hour before adding the coconut and shaping into balls. It will make it so much easier to handle.

Yields 15 servings of Coconut Peanut Butter Balls

The Preparation

3 tablespoons peanut butter
3 teaspoons unsweetened dark cocoa powder
2 1/2 teaspoons erythritol, powdered
2 teaspoons almond flour
1/2 cup unsweetened shredded coconut

The Execution

1. In a bowl, mix together your peanut butter, cocoa, erythritol, and flour.

2. Freeze for one hour.

3. Using a melon baller (or small spoon), spoon out a small serving of the peanut butter mix.

4. Drop it into your coconut flakes and roll around with your hands so the coconut covers the ball. Reshape into a ball if needed.

6. Preferably refrigerate overnight so they firm up.

This makes a total of 15 servings of Coconut Peanut Butter Balls. Each serving comes out to be 41 calories, 3.6g fats, 0.8g net carbs, and 1.1g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
3 tablespoon peanut butter	284	24.2	9.7	2.9	6.8	12.1
3 teaspoon unsweetened dark cocoa powder	20	0.5	3	2	1	1
2 1/2 teaspoon erythritol	2	0	0	0	0	0
2 teaspoon almond flour	27	2.3	1	0.6	0.4	1
1/2 cup unsweetened shredded coconut	281	27.6	10.2	6.8	3.4	2.9
Totals	614	54.7	23.9	12.3	11.6	17
Per Serving (/15)	41	3.6	1.6	0.8	0.8	1.1