Easy Keto Peanut Butter Balls
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Introduction
Four ingredients, no oven, and not much washing up afterwards. That is most of the appeal.
The other part is that peanut butter and chocolate is probably my all-time favorite combination — rich chocolate against something slightly salty. These are our keto version of a buckeye: a soft peanut butter center, frozen firm enough to handle, with a chocolate shell set hard around it.
The Peanut Butter Is the One to Get Right
Use a natural peanut butter — peanuts and salt, nothing else. The regular kind carries added sugar, which is the one ingredient this recipe exists to avoid. The sweetener and the chocolate are worth reading the label on too — sugar-free blends and sugar-free chocolates both vary from brand to brand. Our guide to whether peanut butter is keto-friendly goes through what to read on the jar.
The other three are butter, powdered monk fruit — powdered, not granulated, which is what gets you a smooth center rather than a gritty one — and sugar-free chocolate chips. The recipe makes about 30 one-inch balls.
The Freezer Step Is Not Optional
The balls go into the freezer for 30 minutes, or until firm, before they meet the chocolate. They get dipped frozen, so this is a wait rather than a suggestion.
A toothpick is the tool for the dipping, and then they go into the fridge to set.
Easy Keto Peanut Butter Balls
Ingredients
All Ingredients
- ½ cup butter, unsalted
- 1 ½ cups peanut butter, natural
- 1 ⅓ cups lakanto powdered monkfruit sweetener
- 1 ½ cups choczero chocolate chips, dark chocolate
Nutrition Facts
30 servings per recipe| Per Serving 150 | Per Recipe 4520 | |||
| ½ cup of butter, unsalted | 26.67 | 800 | ||
| 1 ½ cups of peanut butter, natural | 76 | 2279.99 | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 48 | 1440 | ||
| 13g | 17% | 400g | 513% | |
| ½ cup of butter, unsalted | 2.93 g | 88 g | ||
| 1 ½ cups of peanut butter, natural | 6.4 g | 192 g | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 4 g | 120 g | ||
| 5g | 27% | 164g | 820% | |
| ½ cup of butter, unsalted | 1.87 g | 56 g | ||
| 1 ½ cups of peanut butter, natural | 1.2 g | 36 g | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 2.4 g | 72 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 8mg | 3% | 240mg | 80% | |
| ½ cup of butter, unsalted | 8 mg | 240 mg | ||
| 45mg | 2% | 1320mg | 57% | |
| 1 ½ cups of peanut butter, natural | 44 mg | 1320 mg | ||
| 15g | 5% | 436g | 159% | |
| 1 ½ cups of peanut butter, natural | 2.8 g | 84 g | ||
| 1 ⅓ cups of lakanto powdered monkfruit sweetener | 5.33 g | 159.96 g | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 6.4 g | 192 g | ||
| 7g | 24% | 204g | 729% | |
| 1 ½ cups of peanut butter, natural | 1.2 g | 36 g | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 5.6 g | 168 g | ||
| 1g | 24g | |||
| 1 ½ cups of peanut butter, natural | 0.8 g | 24 g | ||
| 5g | 160g | |||
| 1 ⅓ cups of lakanto powdered monkfruit sweetener | 5.33 g | 159.96 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 72g | |||
| 1 ½ cups of peanut butter, natural | 1.6 g | 48 g | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 0.8 g | 24 g | ||
| 4g | 8% | 120g | 240% | |
| 1 ½ cups of peanut butter, natural | 3.2 g | 96 g | ||
| 1 ½ cups of choczero chocolate chips, dark chocolate | 0.8 g | 24 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Mix together melted butter, powdered sweetener, and peanut butter in a medium sized bowl.
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Use a cookie dough or ice cream scoop, separate the mixture into approximately 30 evenly sized balls, 1 inch in diameter. Freeze for 30 minutes or until firm.
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Melt chocolate chips (either in the microwave or in a double boiler). Remove frozen balls from freezer and dip into melted chocolate using a toothpick. Place in fridge to set.
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Storing Them
Keep them covered in the refrigerator, which is what holds the coating firm; left on the counter the chocolate softens and the centers go slack.
Without the Rolling and Dipping
Want the same two flavors with less handling? Try our dark chocolate sea salt peanut clusters. Just stir peanuts into melted chocolate, add a pinch of coarse salt, and chill.
If You Have Seen These Called a “Fat Bomb”
That is just the term for a small, high-fat keto snack. Nothing explodes.
If that is actually what you were looking for, our easy keto peanut butter fat bombs are the quicker version: chocolate and peanut butter swirled in mini cups and set in the freezer.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on Instagram with the hashtag #buttertogetherkitchen — we love seeing them.
Enjoy!
Updated — October 17, 2026: We removed a step-by-step section that repeated the recipe card, replaced a bare ingredient list with the one ingredient choice that matters, and moved storage and serving notes below the recipe.
Correction — October 17, 2026: The card showed a 30-minute cook time for a recipe that is never cooked. That half hour is the freeze, and it is now labeled as one.
