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+ servings
Keto peanut butter truffles.

Peanut Butter Cheesecake Balls

Course: Dessert
Cuisine: keto
Keyword: gluten free low carb recipes, keto recipes
Prep Time: 15 minutes
Freezing time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 12 Bites
Calories: 170kcal
Author: Angela Coleby
Easy chocolate covered peanut butter cheesecake balls are stored in the freezer for a delicious low carb snack.
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Ingredients

  • ½ cup Peanut butter unsweetened
  • 8 oz Cream cheese softened
  • ¼ cup Allulose or other low carb sweetener
  • 1 teaspoon vanilla extract
  • 4 oz Dark chocolate chips unsweetened
  • 1 tablespoon coconut oil

Instructions

  • Blend the peanut butter, allulose, cream cheese and vanilla essence together. I used a hand blender but a sturdy arm and a wooden spoon would do it.
  • Press a large teaspoon of the mixture into an ice tray or alternative, make a ball. If you make a ball shape, place them on a piece of parchment paper.
  • Pop the ice tray/balls on parchment paper into the freezer for about an hour until they firm up.
  • Melt the chocolate in a bowl over simmering water (bain marie) and add the coconut oil. Stir until melted and cool slightly.
  • Take the peanut bites out of the freezer and dip each bite into the chocolate mixture and place on a tray lined with parchment paper. You may want to double dip the pieces in the chocolate.
  • Place back into the freezer for at least 30 minutes until the chocolate has hardened. Keep stored in the freezer until you are ready to eat them.
  • Eat and enjoy!

Notes

Makes 12 Bites
Store in the freezer

Nutrition

Serving: 1bite | Calories: 170kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Fiber: 2g | Net Carbohydrates: 4g