Ingredients:
- 1/2 cup peanut butter or other nut butter, at room temperature
- 1/2 cup coconut oil softened
- 1 serving Chocolate Peanut Butter Keto Chow
- 1/4 cup brown erythritol blend loosely packed
- 1/4 cup unsweetened shredded coconut
- 2 Tbsp. ground flax seed
- 1/4 cup sugar-free chocolate chips
Directions:
- Line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter and coconut oil together.
- Add the Keto Chow and erythritol blend and mix well.
- Stir the shredded coconut and ground flax seed into the mixture, then add the chocolate chips.
- Chill in the refrigerator for approximately 30 minutes, until firm enough to hold its shape when scooped.
- Once chilled, use a tablespoon to scoop out portions and roll them into balls, placing them on the prepared tray.
- Chill in the freezer for about 10 minutes or until set.
- Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to three months.
Nutrition Facts
Chocolate Keto Peanut Butter Balls
Serving Size
2 bites (37 g.)
Amount per Serving
Calories
199.31
% Daily Value*
Fat
18.3
g
28
%
Saturated Fat
10.97
g
69
%
Trans Fat
0.01
g
Polyunsaturated Fat
1.87
g
Monounsaturated Fat
3.33
g
Cholesterol
1.78
mg
1
%
Sodium
118.21
mg
5
%
Potassium
264.67
mg
8
%
Carbohydrates
9.59
g
3
%
Fiber
3.52
g
15
%
Sugar
0.7
g
1
%
Sugar Alcohol
4.69
g
Net Carbs
1.38
g
Protein
6.09
g
12
%
Vitamin A
119.46
IU
2
%
Vitamin C
10.94
mg
13
%
Calcium
84.53
mg
8
%
Iron
0.94
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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