Low Carb Peanut Butter Balls Recipes

KETO ENERGY BALLS RECIPE (KETO BITES)

Steps:

• Place the almonds into a food processor. Pulse (starting and stopping every couple seconds) until you have a mixture of chopped almonds and almond meal.
• Add the shredded coconut, flaxseed meal and salt. Pulse a couple of times, just until uniform. (Do not overmix.)
• Add the peanut butter, syrup, and vanilla. Pulse again until just combined. (Again, do not overmix.)
• Use a spatula to fold in the chocolate chips and press them into the mixture.
• Line a baking sheet with parchment paper. Use a small cookie scoop and your hands to form the mixture into 1-inch balls and place on the parchment paper. Enjoy right away, refrigerate, or freeze.

KETO PEANUT BUTTER PROTEIN BALLS (5 INGREDIENTS)

Steps:

• Combine the peanut butter, protein powder, sweetener, and vanilla in a powerful blender or food processor. Process until uniform, scraping down the sides as necessary. The mixture should be very dense, but able to be pressed together. If it's too thin, you can add more protein powder and/or sweetener to taste.
• Freeze the dough for about 20 minutes to make the mixture firmer and less sticky.
• Use a small cookie scoop (or a spoon) to grab balls of dough. Roll into balls, preferably using cold hands (wash them with cold water first).
• Roll protein balls in chopped peanuts to coat the outside. You can enjoy them right away, or refrigerate for 20 minutes to make them firmer. Keep refrigerated.

PEANUT BUTTER PROTEIN BALLS

Steps:

• Mix together all ingredients except the raw peanuts in a bowl until smooth.
• Roll the dough into 1 or 1½ inch balls. You should end up with 15.
• Place the raw peanuts in a blender (I use my NutriBullet) and pulse several times until you have small pieces. If you don't have a blender, you can chop them instead.
• Roll the balls in the peanut crumbles and transfer them to a baking sheet lined with parchment paper.
• Place in the refrigerator and let set for at least 20-30 minutes.