This year, are you following a low-carb or keto diet? Not going to lie, Erik and I have been following a ketogenic diet intermittently for the past few years, and it is absolutely unique. One thing that I learned from that, perhaps? When you eat more healthy fats, you stay satisfied for a lot longer!
Keto peanut butter balls, please!
You must try this recipe for keto energy balls to believe how delicious they are. I adore reaching for these peanut butter keto energy pieces when I’m on the verge of abandoning my day’s healthy goals. (And trust me, I come dangerously close to giving up all the time.) You only need one keto energy ball to satisfy your sweet hunger. Heck, use two if you need to!
The greatest keto energy bites recommended tools!
Do you like a medium or small cookie scoop?
These cookie scoops are probably my favorite! They are so incredibly useful in the kitchen that it isn’t even funny, and they let me quickly scoop up these keto energy bites while maintaining perfectly round shapes.
Sweetener with Few Carbs:
This low-carb sweetener, which is an essential component of these keto energy bites, is what makes the dish really keto. It is also free of sugar!
Attempting to make the keto energy balls, are you prepared? I’m eager to know what you think! Just know that I genuinely like creating and sharing these wonderful kitchen experiences with you. Until the next keto kitchen exploration…
Size of Serving: 1 ball 69 calories, Sucrose: 1g, Salt: 4 mg, Fat: 5g, 1g of saturated fat, 3g of unsaturated fat, Net carbohydrates: 4g 2g carbs 2g of fibre 3g. protein 0 mg of cholesterol
Keto Peanut Butter Balls
- 320 grammes of 1 1/4 cups of natural salted peanut butter THM Gentle Sweet or a substitute indicated below, 6 tablespoons (72 grammes).
- ONE tsp.Vanilla extract,
- 1/4 tsp. salt
- 32 grammes of coconut flour, 3 1/4 cups
- 1 1/2 cups (255 grammes) of keto chocolate chunks or chips
- Coconut oil, 1 tablespoon (14 grammes).
- For non-vegans, choose 5 or unsalted butter.
- Combine the peanut butter, low-carb sweetener, vanilla, and salt in a medium mixing bowl.
- Add the coconut flour and stir. My dough was hard enough to roll into balls. Freeze for around 30 minutes if yours isn't. When you shape the balls, they won't be completely firm, but that's acceptable. They don't have to be entirely faultless.
- Get the coating ready. In a small basin or pot that can be used to melt the chocolate and dip the balls in, combine the chopped chocolate and coconut oil.
- Place on a pan that will fit in your freezer and roll into about 28 20-gram balls.
- Put them in the freezer to help them become more solid (since rolling with warm hands heats them up quickly).
- One at a time, dip the balls into the melted chocolate, letting the extra drip off.
- Put on a baking sheet lined with wax paper, cover, and chill until ready to serve.
- Place in the fridge or freezer for a few months. May also be maintained for a few days at room temperature (provided it's not too hot).
NUTRITIONSize of Serving: 1 ball 69 calories, Sucrose: 1g, Salt: 4 mg, Fat: 5g, 1g of saturated fat, 3g of unsaturated fat, Net carbohydrates: 4g 2g carbs 2g of fibre 3g. protein 0 mg of cholesterol
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