Ingredients
- 1 cup creamy peanut butter
- 2 ½ tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 2 tbsp salted Vital Farms butter, melted. If using unsalted, add 1/4 tsp salt
- 2 cups unsweetened shredded coconut - I prefer finely shredded coconut over the large chunky kind
- OPTIONAL TOPPING: Crumbled keto friendly chocolate - I like the Eating Evolved brand
- OPTIONAL SWEETNESS: Add a few drops of stevia or 1 tb maple syrup
Instructions
- Line a baking sheet with parchment paper or a silpat
- In a medium mixing bowl, add all the ingredients and mix together well.
- Use a cookie scoop to form balls and place them on the baking sheet.
- Sprinkle chopped chocolate on top, and freeze for 30 minutes.
Calories: 252kcal | Carbohydrates: 9g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 220mg | Fiber: 4g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg
Notes
Store these in the freezer, so that they stay hard. They do melt at room temperature, and no one wants soggy balls :) Also, I purposely don't include nutrition facts in my recipes because I don't count calories. My entire eating philosophy is centered around REAL FOOD, with no processed foods, as the basis for a healthy diet.
On substitutions, you can use shredded almond in place of coconut if you aren't feeling coconut. You an also use a different nut butter if you aren't feeling that either. The most important thing is just picking a nut butter that doesn't contain any added sugars. I always recommend Georgia Grinders because it's simply my favorite, and if you want to give them a try, you can save a little money with my code kalejunkie20.
If you make these, tag me on Instagram and use #kalejunkie so that I can see! Enjoy!
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