Low Carb Peanut Butter Crunch Balls

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Sweet and salty, creamy and crunchy, all at the same time. These low carb peanut butter crunch balls are absolutely delectable and no one will guess they are keto and sugar-free. The crunch comes from crushed pork rinds, a great low carb replacement for the standard rice crispies. It may sound like an unusual combination but it works. These were a hit!

(8 votes, average: 4.38 out of 5)
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Low Carb Peanut Butter Crunch Balls

Ingredients

  • 2/3 cup crunchy peanut butter
  • 1/4 cup butter, softened
  • Powdered sweetener equivalent to 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup crushed pork rinds (see notes)
  • 4 to 6 tbsp coconut flour
  • 3 ounces sugar-free dark chocolate, chopped
  • 1/2 ounce cocoa butter (or 1 tbsp coconut oil)
  • 2 tbsp finely chopped peanuts

Instructions

  1. In a large bowl, beat together the peanut butter and butter until smooth. Beat in the powdered sweetener and vanilla extract.
  2. Stir in the crushed pork rinds. Sift a few tablespoons of coconut flour over the mixture and stir in by hand. Add additional coconut flour, 1 tbsp at a time, until the dough is no longer too sticky to roll into balls.
  3. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Freeze until firm, at least one hour.
  4. In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the cocoa butter or coconut oil. Stir until melted and smooth.
  5. Drop a frozen ball into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove excess chocolate.
  6. Return to the baking sheet and quickly sprinkle with a few chopped peanuts before the chocolate sets. Repeat with remaining balls.
  7. Refrigerate until completely set.
  8. Notes: To crush the pork rinds, place them in a ziploc bag and simply pound them with your fist. You want them to be pretty small pieces but not totally ground, so that they retain their “crunch". Try to find pork rinds that don’t contain a lot of seasoning. You will need about 2 to 3 ounces to make 1 cup crushed.

Yield: 20 truffles. (1 truffle per serving)

Food energy: 127 kcal

Total fat: 10.32g

Carbohydrate: 4.73g

Protein per serving: 4.37g

Total dietary fiber: 1.88g

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Hanan
Hanan
7 months ago

Your recipes are amazing delecious

Dee
Dee
7 months ago

I, too, would like to know about a substitution for pork rinds.

Wanda
Wanda
7 months ago
Reply to  Dee

Hi Dee,I subbed the pork rinds with brown rice crispies…Delicious

Wanda
Wanda
8 months ago

What can I sub the pork rinds with?

Elizabeth
Elizabeth
8 months ago

So I haven’t made it to the point of covering these in chocolate yet but the peanut butter balls are AMAZING!!! The pork rinds definitely give these a rice crispy feel & taste. Just put these in the freezer, bet these will be delicious once covered in chocolate. Don’t know how I’m going to keep myself from eating the whole batch!!

Pam
Pam
7 months ago
Reply to  Elizabeth

Made these twice. Can’t keep my husband out of them. LoL

Susan E Hoefer
Susan E Hoefer
8 months ago

Carolyn, love your recipes! Peanut butter crunch truffles got me thinking about malted milk balls! I have malted milk flavoring and was wondering what you thought using cream cheese with the crushed pork rinds instead of peanut butter? Hope you can help! I will try the peanut butter truffles! Love peanut butter! Thanks, Susan

Ann Marie Pallotta
Ann Marie Pallotta
7 months ago
Reply to  Susan E Hoefer

I tried a couple of your recipes and haven’t had very good results. Usually I am missing an ingredient and I try to substitute something else that doesn’t work. But I am willing to try again! Thanks for all the work you do for us who try to stay on Keto.
With much appreciation
A fellow Bostonian
Ann Marie

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