These peanut butter balls are soft, creamy and full of peanut butter flavor. They are also low carb, low sugar and keto-friendly. The balls need just 4 ingredients and are easy to make. They also store well.
The creamy center of a peanut butter ball

These peanut butter balls are a quick snack or dessert. I like to keep some stored in my freezer.

Ingredients

  • Peanut butter
  • Greek yogurt
  • Sweetener
  • Sugar-free dark chocolate chips

Peanut butter: The peanut butter balls are made with unsweetened natural peanut butter with no added oils.

Greek yogurt: Plain Greek yogurt is used to give the peanut butter balls a creamy, soft texture. It also adds protein. I prefer using nonfat Greek yogurt in these but they can be made with whole milk Greek yogurt if you are on a keto diet. The filling for the balls hold up better using nonfat Greek yogurt.

Sweetener: I used sugar free maple flavored syrup to sweeten the peanut butter balls.

Sugar free dark chocolate chips: You can use whatever your favorite brand of sugar free or no sugar added dark chocolate chips. The dark chocolate is melted down to be used for coating the peanut butter balls. You can also use sugar free semisweet or milk chocolate chips as well. And you can use regular dark chocolate chips if you don’t need these to be low sugar, low carb or keto-friendly.

How to Make Peanut Butter Balls

  • The peanut butter, yogurt and sweetener are mixed together until you have a thick batter, almost like a soft dough. Scoop and roll the dough into round balls. Freeze until solid.Dough in a bowl and then rolled into balls on a baking sheet
  • Melt the chocolate until smooth. Coat the balls in melted chocolate. If desired you can also sprinkle some salt on top.
  • Place balls back into the fridge to set.

Peanut butter balls dipped in chocolate

Expert Tips

  • Make sure to use natural peanut butter with no added oils. The peanut butter mixture will not thicken enough if you use peanut butter with added oils.
  • The peanut butter balls are a little too soft without the melted chocolate coating, so I do recommend coating them in chocolate.
  • You can use whatever type of chocolate you prefer for the coating. I like using dark chocolate, but you can also use semisweet or milk chocolate.

Peanut butter balls on a plate and topped with coarse salt

More Keto Ball Recipes

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4 Ingredient Keto Peanut Butter Balls

These creamy peanut butter balls are low carb, low sugar and keto-friendly. They are just 4 ingredients and easy to make.
Servings: 14 balls
Prep Time: 30 minutes
Cook Time: 1 minute
Total Time: 31 minutes
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Ingredients

  • 6 tbsp (78g) plain nonfat Greek yogurt, see note if you want to use whole milk Greek yogurt
  • 1/2 cup (128g) unsweetened natural peanut butter (no added oils)
  • 1.5 tbsp (22ml) sugar free maple flavored syrup
  • 2 cups (340g) sugar free dark chocolate chips

Instructions
 

  • In a medium bowl, stir together the Greek yogurt, peanut butter, and syrup until smooth and fully combined. The mixture should be like a thick paste.
  • Use a 1 tbsp cookie scoop to scoop out balls. Gently roll them into smooth balls. The mixture will be a little soft but you should be able to roll them into balls. Place them on a parchment-lined baking sheet. Freeze for 30 to 60 minutes, or until frozen solid.
  • When your peanut butter balls are almost ready, prepare the chocolate. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each with a silicone spatula, until melted and smooth. (Alternatively, melt the chocolate in a heatproof bowl over simmering water on the stove.)
  • Use your favorite dipping tool to dip the peanut butter balls in chocolate. Let the excess drip off, then place back on the parchment-lined tray. Try to wipe off any excess chocolate that puddles when you place them on parchment paper. If desired, you can also garnish the peanut butter balls with coarse salt.
  • Place the chocolate balls into the fridge until the chocolate is set. The balls are then ready to eat. Store uneaten peanut butter balls in an airtight container in the fridge or freezer.

Notes

  • Greek yogurt note: Make sure to use a thick Greek yogurt. A more watery, thinner brand does not work well. I like using Fage or Kirkland. You can make these with whole milk Greek yogurt but I found that the peanut butter filling set up better and was a little thicker and easier to roll when using nonfat Greek yogurt. Whole milk Greek yogurt makes the dough more soft and a little more difficult to roll into balls.
  • I used Lily's dark chocolate chips* and Lakanto Sugar Free Maple Syrup*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • The estimated nutrition assumes 1.5 cups of chocolate since not all of the chocolate ends up on the balls. If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1ball, Calories: 121kcal, Carbohydrates: 13g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Sodium: 23mg, Fiber: 8g, Sugar: 1g, sugar alcohol: 4g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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