These sugar-free chocolate peanut butter bites have all the peanut butter cup goodness without the sugar bomb – oh, happy day! Garnish with lightly salted chopped peanuts or sea salt for salty-sweet satisfaction.
This keto-compliant recipe can be made in a pan as squares or rolled into balls and dipped in chocolate. For squares, use two bars of chocolate. For balls, you’ll need three.Print
All the satisfaction of a peanut butter cup with none of the sugar. Perfect for parties and holidays, these keto-compliant bites will satisfy your sweet tooth without derailing your diet.
- 1 1/2 cups smooth, unsweetened peanut butter (the kind you have to stir)
- 1 1/4 cups coconut flour
- 1/3 cup plus 1/2 teaspoon Swerve Confectioners Sweetener
- 2–3 bars Lily’s Original Dark Chocolate (made with stevia)
- 2–3 tsp ghee (one per bar of chocolate)
- 1 tsp pure vanilla extract
- Pinch salt
- Chopped or ground peanuts, cocoa powder, sea salt for garnish (optional)
- In a large bowl, combine peanut butter, coconut flour, Swerve Confectioners Sweetener, vanilla, and a pinch of salt. Start mixing by hand and finish with a hand mixer. It will look like a crumbly mess, have faith.
- Line the bottom and sides of an 8×8″ square baking dish parchment paper, making sure the paper is taller than the sides of the dish. Transfer peanut butter mixture to pan and press evenly. Tip: Fold the parchment paper down over the edges and run your finger across from end to end to create smooth edges. Freeze uncovered for 20-30 minutes until very firm.
- While the peanut butter mixture is cooling, break the chocolate into squares and place in a double boiler or large microwaveable container. Add ghee (one teaspoon per bar) and melt in double boiler or microwave, stirring at 20-30 second intervals, until smooth.
- Pour melted chocolate over the peanut butter mixture and smooth evenly. Garnish with chopped peanuts or sea salt, if desired. Refrigerate for at least two hours before cutting with a clean, hot knife. Separate into individual wrapper cups or leave whole and cut just before serving.
- Store in refrigerator in an airtight container up to one week or freeze (whole) up to a month.
- Line a rimmed baking sheet with parchment and use a melon baller or small cookie scoop to create uniform portions, then roll into balls. Freeze uncovered for about 15-20 minutes. These should be firm enough to hold their shape but soft enough to stick a toothpick into.
- While the peanut butter mixture is cooling, break the chocolate into squares and place in a double boiler (preferred if making balls) or large microwaveable container. Add ghee (one teaspoon per bar) and melt in double boiler or microwave, stirring at 20-30 second intervals, until smooth.
- Set up bowls with finely chopped or ground peanuts or cocoa powder, if desired.
- Insert a toothpick into the center of a ball and dip into chocolate, coating evenly. Twirl the ball to shake off excess chocolate and roll in coating, if using. Otherwise, slide off of toothpick and back into place on the parchment lined baking sheet to set. Repeat with remaining balls.
- When all balls are coated place tray I refrigerator to set, then transfer to an airtight container. Keeps in refrigerator up to one week and freezes well for up to a month.
- Serving Size: 1 piece
Keywords: peanut butter bar, keto, no-bake, peanut butter balls, low-carb