Keto Chocolate Peanut Butter Bites

When it comes to flavor pairings, nothing beats chocolate and peanut butter. It has to be one of my favorite combos when it comes to snacking or desserts, or just eaten together!

As mentioned in previous posts, ketogenic sweet snacks and desserts have been my savior lately. The low carb, low sugar recipes have satisfied my sweet tooth, along with keeping my energy levels up.

I guess that is where the ‘fat bomb’ term comes in- Packed with healthy fats, they keep hunger at bay and sugar cravings absent!

One of my all-time favorite candy bars has been Reese’s peanut butter cups. Instead of recreating the cups themselves (they are going in my second cookbook!), I’ve given them a chocolate peanut butter protein ball makeover!

I’ve got a fair few fat bomb recipes on here, but not a keto chocolate peanut butter fat bomb- it was time to rectify that! Not only are these chocolate peanut butter balls keto-friendly, they are also vegan and gluten-free, with a peanut-free and paleo option!

Chocolate Peanut Butter Bites

Ingredients

• 1⁄4 cup peanut butter

• 2 1⁄2 tablespoons Swerve

• 2 tablespoons almond flour

• 1⁄4 teaspoon vanilla extract

• 1⁄4 cup Keto Chocolate Chips

• 1 1⁄2 teaspoons MCT oil (I used olive oil as a replacement and it turned out great)

Directions

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 double boiler to melt.

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

6. Remove the peanut butter balls from the freezer. Make sure you only take them out of the freezer once you are ready to immediately use them. Letting them sit on the counter will make them soft and dipping in chocolate harder. 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.