ALL I WANT FOR CHRISTMAS IS…
Way way back, a million years ago, when my husband and I had just started dating, I remember his grandma making peanut butter balls for Christmas. And they were OUT OF THIS WORLD. (How is it that grandmas make the absolute BEST food.. ever?! #goals) I’ve been dreaming of them ever since.
But now that I discovered my new FAVORITE sugar replacement, it has opened up the possibilities for so many MORE recipes– just like the ones I had growing up (but healthier!)
WHY DO THEY PUT SO MUCH SUGAR
Several years ago (when I still ate sugar sometimes) my hubby decided to try making peanut butter balls around Christmas time. He used his Mommom’s recipe. And they just didn’t turn out like I remembered lol! (Sorry hubs)
First of all, they were SO loaded with sugar. The sweetness was sickening. I know my taste buds have changed since I gave up sugar. Food tastes much sweeter to me now. So you can use SIGNIFICANTLY less sugar than conventional recipes, and these pb balls still taste deliciously sweet.
The original recipe calls for 1 1/2 CUPS of powdered sugar. Omg. No. That’s just crazy town.
My recipe is just 2.5 TBS of sugar-free sweetener. These have the same amount of peanut butter (1/2 cup) so they’re super flavorful, but the thickness comes from coconut flour instead of sugar.
Without the cups and cups of sugar, there is obviously less volume, so this recipe makes a smaller batch (8 big balls or 16 small). But the good news is, it’s easy to double it!
How to make (Sugar-FREE!) Powdered Sugar
You GUYS. This is one of my favorite kitchen “hacks.” Did you know you can EASILY make your own powdered sugar?? (AND sugar-free sugar haha)!
- Step 1: Put granulated sweetener (such as Lakanto classic monkfruit) in a small blender (you want enough so that it blends easily. I do about 1/3 cup) in my Ninja personal size blender cup.
- Step 2: Blend for 10-20 seconds until it’s completely powdered.
THAT’S IT! You don’t have to buy an extra bag of sweetener so you can have powdered monkfruit. You can make it yourself! YAY!
Mix-Ins or No Mix-Ins?
Mommom’s original recipe used rice crispies in the peanut butter filling. But most conventional recipes *don’t* actually use any add-ins.
I didn’t use any because they tasted delicious without any (plus I didn’t want the extra carbs from the rice cereal) BUT I do remember how friggin scrumptious Mommom’s recipe was.
So I was thinking, maybe there’s a low-carb replacement for those rice crispies.. What about dessicated coconut?! Yeah! Or finely chopped peanuts! Or maybe just a LITTLE bit of rice cereal if you don’t mind the carbs 😀
Another option that can add a crispy texture is actually using granulated sweetner instead of powdered! If you like a little bit of grit – which I do sometimes – then use 1/2 granulated and 1/2 powder.
I’m sorry, I just can’t wrap my head around eating paraffin wax lol. People say it’s “safe” to eat, but it just doesn’t seem right to me. I’d much rather get a paraffin pedicure than eat that stuff for dessert, ha.
I melted down about a half a bar of dark chocolate to coat these babies (but chips work, too). Plus a 1/2 tsp of coconut oil just to thin it out and make the coating harden more. You won’t need a double boiler. I just microwaved it about 30 seconds. Super simple.
And SUPER delicious. Seriously I can’t get over how much these taste like the conventional recipe (but even BETTER imo, cuz they’re not sickening lol).
So now I’m so excited about enjoying these balls for Christmas. And I’m excited about having my family taste them and see how GOOD monkfruit is!! They probably won’t even realize these are sugar-free! Dang, I should’ve made a triple batch cuz I know they’re going to disappear quickly, haha.
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Low Carb Peanut Butter Balls
- 1/2 cup natural peanut butter
- 2 1/2 Tbs powdered monkfruit *see notes
- 2 Tbs + 1 tsp coconut flour
- Splash of vanilla
- Optional mix-ins such as finely chopped peanuts, dessicated coconut, or a small amount of rice crispies
- 1.5 oz sugar-free dark chocolate
- 1/2 tsp coconut oil optional
- Stir together all ingredients (except chocolate) in a medium mixing bowl. Mix well.
- Add enough coconut flour so it's scoopable and not too sticky. Taste and adjust, if needed. Optional: add mix-ins.
- Scoop into balls into desired size (~1 Tbs or 1/2 Tbs) and place on a parchment lined plate. Freeze for about 15-30 minutes to firm up. Then roll balls smooth in your hands.
- Chop chocolate into small pieces and place in a small glass bowl.
- Add coconut oil and microwave in 20-30 second intervals until melted. Whisk smooth.
- Dip balls in chocolate and turn to coat. Lift out with a fork and return to plate lined with parchment. Repeat with remaining balls. Drizzle extra chocolate on top.
- Freeze 5 minutes until firm. ENJOY 🙂
Fat 11 g
Carbohydrate 6 g
Fiber 3 g
Net Carbs 3 g
Protein 4 g