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Keto Peanut Butter Bites
Keto Peanut Butter Bites

Keto Peanut Butter Bites
Keto Peanut Butter Bites
Source
Ingredients:
1
Servings
  • 60
    ml
     natural peanut butter (no sugar added; only peanuts and salt)
  • 10.5
    tbsp
     swerve confectioners’-style sweetener
  • 2
    tbsp
     blanched almond flour
  • 0.25
    tsp
     vanilla extract
  • 60
    ml
     stevia-sweetened lily’s baking chocolate chips
  • 5.5
    tsp
     mct oil
  • 960
    ml
     natural peanut butter (no sugar added; only peanuts and salt)
  • 2
    item
     1⁄2 tablespoons swerve confectioners’-style sweetener
  • 4
    tsp
     vanilla extract
  • 960
    ml
     stevia-sweetened lily’s baking chocolate chips
  • 1
    item
     1⁄2 teaspoons mct oil
Keto Peanut Butter Bites
Instructions:
  1. Line a plate or small rimmed baking sheet with parchment paper.
  2. In a small bowl, mix the peanut butter, sweetener, almond flour, and vanilla until smooth.
  3. Form the peanut butter mixture into 10 small balls and place them on the parchment-lined plate. Place the plate in the freezer for 30 minutes.
  4. After 30 minutes, place the chocolate chips in a small microwave-safe bowl and microwave until fully melted, about 45 seconds.
  5. Add the MCT oil to the melted chocolate and mix well.
  6. Remove the peanut butter balls from the freezer. Dip the balls one at a time into the melted chocolate. Use a spoon to gently roll the balls in the chocolate until they’re fully covered. Place the chocolate-coated balls on the parchment paper–lined plate.
  7. Place the chocolate-coated balls in the freezer for 10 to 15 minutes, until the chocolate is solid. Store extras in a zip-top plastic bag in the freezer for up to 6 months.
  • 60
    ml
     natural peanut butter (no sugar added; only peanuts and salt)
  • 10.5
    tbsp
     swerve confectioners’-style sweetener
  • 2
    tbsp
     blanched almond flour
  • 0.25
    tsp
     vanilla extract
  • 60
    ml
     stevia-sweetened lily’s baking chocolate chips
  • 5.5
    tsp
     mct oil
  • 960
    ml
     natural peanut butter (no sugar added; only peanuts and salt)
  • 2
    item
     1⁄2 tablespoons swerve confectioners’-style sweetener
  • 4
    tsp
     vanilla extract
  • 960
    ml
     stevia-sweetened lily’s baking chocolate chips
  • 1
    item
     1⁄2 teaspoons mct oil
1
Servings
0

Line a plate or small rimmed baking sheet with parchment paper.

In a small bowl, mix the peanut butter, sweetener, almond flour, and vanilla until smooth.

Form the peanut butter mixture into 10 small balls and place them on the parchment-lined plate. Place the plate in the freezer for 30 minutes.

After 30 minutes, place the chocolate chips in a small microwave-safe bowl and microwave until fully melted, about 45 seconds.

Add the MCT oil to the melted chocolate and mix well.

Remove the peanut butter balls from the freezer. Dip the balls one at a time into the melted chocolate. Use a spoon to gently roll the balls in the chocolate until they’re fully covered. Place the chocolate-coated balls on the parchment paper–lined plate.

Place the chocolate-coated balls in the freezer for 10 to 15 minutes, until the chocolate is solid. Store extras in a zip-top plastic bag in the freezer for up to 6 months.

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