Ingredients
For the Peanut Butter Filling:
1 cup natural peanut butter (no sugar added)
¼ cup coconut flour
2 tbsp powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
Pinch of salt
For the Chocolate Coating:
1½ cups sugar-free chocolate chips (dark or milk-style)
1 tbsp coconut oil or butter
Instructions
Step 1: Make the Peanut Butter Filling
In a bowl, mix peanut butter, coconut flour, erythritol, vanilla, and salt.
Stir until a dough-like texture forms (it should be thick enough to roll).
If too sticky, chill for 15 minutes.
Scoop small portions and flatten into discs (about 1½ inches wide).
Place them on a parchment-lined tray and freeze for 30 minutes.
Step 2: Prepare the Chocolate Coating
Melt chocolate chips and coconut oil together in a microwave-safe bowl or double boiler.
Stir until smooth and glossy.
Step 3: Coat the Patties
Dip each frozen peanut butter disc into the melted chocolate, coating fully.
Place them back on parchment paper.
Chill in the fridge or freezer until set (about 15–20 minutes).
Step 4: Store
Keep them in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
Nutrition (per patty, 20 servings)
Calories: ~130
Net Carbs: ~2g
Fat: ~11g
Protein: ~4g
enjoy