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Crunchy Chocolate Peanut Butter Balls
May. 19th, 2013 11:28 amGluten-free low-carb bite-sized yumminess
2 tablespoons butter
2 ounces unsweetened Baker's chocolate
2 ounces Hershey's unsweetened baking chocolate
4 teaspoons Nectresse (low-carb sweetener made from monk fruit and erythritol)
20 drops NuNaturals alcohol-free liquid stevia
1/8 teaspoon NuNaturals no-carb powdered stevia
3 tablespoons almond flour/meal
3 tablespoons coconut flour
1 tablespoon flax seed meal
1.5 ounces chopped & roasted pecans
4 tablespoons natural peanut butter (smooth or crunchy, whichever you prefer)
1/2 teaspoon vanilla
a dash or two of sea salt, to taste
Melt butter and chocolate in the microwave in a glass bowl or measuring cup. Stir in sweeteners and vanilla extract. Stir in peanut butter. Stir in remaining ingredients. Place in fridge for about an hour until the mixture is firm enough to form into small balls. Using a melon baller, small ice cream scoop, or a spoon, form bite-sized balls and allow to chill until firm. Store in fridge. Makes about 36 balls.
Nutritional info per ball: 43 calories, 2 grams carbs, 4 grams fat, 1 gram protein, 1 gram fiber (so 1 net gram of carbs per ball).
This recipe can be easily modified to be vegan by using coconut oil instead of butter. You can also add shredded coconut, mini chocolate chips, or whatever you like.
I came up with the recipe after a failed attempt at making a low-carb version of my GF chocolate fudge cookie recipe, which can be found here: http://cappyhead.livejournal.com/103696.html. My attempt at making these cookies low-carb was a bit of a failure (the texture of the cookies was all wrong), but the cookie dough itself was pretty yummy. However, I don't want to eat a lot of raw egg, so I set forth to recreate the dough without the egg. I didn't think it would work, because before putting it in the fridge the mixture was more like sludge, too wet to form into balls. But after refrigerating it overnight it was solid, so I let it sit out at room temp for an hour or so and it was pretty easy to work with.
KEEWERD
2 tablespoons butter
2 ounces unsweetened Baker's chocolate
2 ounces Hershey's unsweetened baking chocolate
4 teaspoons Nectresse (low-carb sweetener made from monk fruit and erythritol)
20 drops NuNaturals alcohol-free liquid stevia
1/8 teaspoon NuNaturals no-carb powdered stevia
3 tablespoons almond flour/meal
3 tablespoons coconut flour
1 tablespoon flax seed meal
1.5 ounces chopped & roasted pecans
4 tablespoons natural peanut butter (smooth or crunchy, whichever you prefer)
1/2 teaspoon vanilla
a dash or two of sea salt, to taste
Melt butter and chocolate in the microwave in a glass bowl or measuring cup. Stir in sweeteners and vanilla extract. Stir in peanut butter. Stir in remaining ingredients. Place in fridge for about an hour until the mixture is firm enough to form into small balls. Using a melon baller, small ice cream scoop, or a spoon, form bite-sized balls and allow to chill until firm. Store in fridge. Makes about 36 balls.
Nutritional info per ball: 43 calories, 2 grams carbs, 4 grams fat, 1 gram protein, 1 gram fiber (so 1 net gram of carbs per ball).
This recipe can be easily modified to be vegan by using coconut oil instead of butter. You can also add shredded coconut, mini chocolate chips, or whatever you like.
I came up with the recipe after a failed attempt at making a low-carb version of my GF chocolate fudge cookie recipe, which can be found here: http://cappyhead.livejournal.com/103696.html. My attempt at making these cookies low-carb was a bit of a failure (the texture of the cookies was all wrong), but the cookie dough itself was pretty yummy. However, I don't want to eat a lot of raw egg, so I set forth to recreate the dough without the egg. I didn't think it would work, because before putting it in the fridge the mixture was more like sludge, too wet to form into balls. But after refrigerating it overnight it was solid, so I let it sit out at room temp for an hour or so and it was pretty easy to work with.
KEEWERD
