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Makes 20 balls
(Balls. LOL.)
Chocolate coating (makes extra)
2 ounces Hershey's unsweetened baking chocolate, broken into pieces
1 tablespoon coconut oil
1/4 teaspoon vanilla
1/8 teaspoon stevia powder (pure stevia, not Stevia in the Raw)
8 drops NuNaturals liquid stevia
Melt chocolate, coconut oil, vanilla and sweeteners in the microwave, 30 seconds at the time, stirring after each 30 seconds. This makes a very bittersweet chocolate.
You will use about a third of the chocolate coating. I use the rest of it to make low-carb chocolate chips by pouring it out in a pan lined with plastic wrap, putting the pan in the freezer for awhile, and chopping the chocolate into chips.
Balls
4 teaspoons erythritol
2 teaspoons xylitol
1/2 cup almond flour
1 tablespoon flax seed meal
2 tablespoons melted butter
1/4 teaspoon vanilla extract
1/2 cup natural creamy salted peanut butter
10 - 20 drops liquid stevia to taste
Put erythritol and xylitol in a bullet blender (or small food processor) to pulverize. Add flax seed meal, pulverize. Add almond meal, pulverize.
Melt butter in a small mixing bowl in the microwave. Stir in peanut butter, vanilla extract, liquid stevia and pulverized dry ingredients until well blended. Put in refrigerator for an hour or so until firm enough to form into balls. Using a small melon baller or scoop (I have a small ice cream scoop that holds a tablespoon of dough) create small balls of dough. Dip in chocolate coating using a toothpick, place in a wax paper lined container (only one layer). Refrigerate until firm.
This makes about 20 balls. Using the recipe calculator at www.myfitnesspal.com, this comes out to the following per ball: 74 calories/2 carbs/6 grams fat/1 gram protein/1 gram fiber.
KEEWERD
(Balls. LOL.)
Chocolate coating (makes extra)
2 ounces Hershey's unsweetened baking chocolate, broken into pieces
1 tablespoon coconut oil
1/4 teaspoon vanilla
1/8 teaspoon stevia powder (pure stevia, not Stevia in the Raw)
8 drops NuNaturals liquid stevia
Melt chocolate, coconut oil, vanilla and sweeteners in the microwave, 30 seconds at the time, stirring after each 30 seconds. This makes a very bittersweet chocolate.
You will use about a third of the chocolate coating. I use the rest of it to make low-carb chocolate chips by pouring it out in a pan lined with plastic wrap, putting the pan in the freezer for awhile, and chopping the chocolate into chips.
Balls
4 teaspoons erythritol
2 teaspoons xylitol
1/2 cup almond flour
1 tablespoon flax seed meal
2 tablespoons melted butter
1/4 teaspoon vanilla extract
1/2 cup natural creamy salted peanut butter
10 - 20 drops liquid stevia to taste
Put erythritol and xylitol in a bullet blender (or small food processor) to pulverize. Add flax seed meal, pulverize. Add almond meal, pulverize.
Melt butter in a small mixing bowl in the microwave. Stir in peanut butter, vanilla extract, liquid stevia and pulverized dry ingredients until well blended. Put in refrigerator for an hour or so until firm enough to form into balls. Using a small melon baller or scoop (I have a small ice cream scoop that holds a tablespoon of dough) create small balls of dough. Dip in chocolate coating using a toothpick, place in a wax paper lined container (only one layer). Refrigerate until firm.
This makes about 20 balls. Using the recipe calculator at www.myfitnesspal.com, this comes out to the following per ball: 74 calories/2 carbs/6 grams fat/1 gram protein/1 gram fiber.
KEEWERD
