In a mixing bowl, combine the natural peanut butter and low-carb sweetener until smooth.

Gradually add coconut flour or almond flour, one tablespoon at a time, until the mixture reaches a firm but pliable consistency.

Roll the peanut butter mixture into small balls and place them on a parchment-lined tray. Chill in the refrigerator for at least 30 minutes.

In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and coconut oil, stirring until smooth.

Using a fork or dipping tool, coat each peanut butter ball in the melted chocolate, tapping off any excess.

Place the chocolate-coated Peanut Butter Balls back on the parchment-lined tray and decorate with chopped nuts, shredded coconut, or cocoa powder if desired.

Chill the Peanut Butter Balls in the refrigerator until the chocolate coating is set.

Storage Methods: Store Peanut Butter Balls in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze the balls in a single layer on a tray before transferring them to a freezer-safe container.

Almond Butter Balls: Substitute almond butter for peanut butter for a different flavor profile.

Protein-Packed Balls: Add a scoop of your favorite low-carb protein powder to the peanut butter mixture for an extra boost of protein.

Nut-Free Option: Use sunflower seed butter or tahini for a nut-free version of Peanut Butter Balls.