Ingredients
1 cup natural peanut butter (unsweetened and no added sugar)
½ cup coconut flour or almond flour (for structure)
¼ cup coconut oil or unsalted butter, melted
¼ cup powdered erythritol (or preferred keto sweetener, adjust to taste)
½ teaspoon vanilla extract
Pinch of salt (optional, if your peanut butter isn’t salted)
Instructions
Mix Wet Ingredients
In a medium mixing bowl, combine peanut butter, melted coconut oil (or butter), and vanilla extract.
Stir until smooth and creamy.
Add Dry Ingredients
Mix in erythritol and coconut or almond flour until fully blended.
The mixture should be thick enough to scoop but not dry. If too soft, chill for 10 minutes to firm up.
Form the Bombs
Use a small cookie scoop or spoon to form bite-sized balls (like in your image).
Place them on a parchment-lined plate or tray.
Chill
Refrigerate for 30–45 minutes, or freeze for about 15 minutes, until firm.
Serve or Store
Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
Nutrition (Per Ball – Makes about 12)
Calories: 140
Fat: 13g
Protein: 4g
Net Carbs: 2g