Keto Peanut Butter Bites


1⁄4 cup natural peanut butter (no sugar added; only peanuts and salt)

2 1⁄2 tablespoons Swerve confectioners’-style sweetener

2 tablespoons blanched almond flour

1⁄4 teaspoon vanilla extract

1⁄4 cup stevia-sweetened Lily’s Baking Chocolate Chips

1 1⁄2 teaspoons MCT oil


  • Line a plate or small rimmed baking sheet with parchment pape
  • In a small bowl, mix the peanut butter, sweetener, almond flour and vanilla until smooth.
  • Form the peanut butter mixture into 10 small balls and place them on the parchment-lined plate. Place the plate in the freezer for 30 minutes.
  • After 30 minutes, place the chocolate chips in a small microwave-safe bowl and microwave until fully melted, about 45 seconds.
  • Add the MCT oil to the melted chocolate and mix well.
  • Remove the peanut butter balls from the freezer. Dip the balls one at a time into the melted chocolate. Use a spoon to gently roll the balls in the chocolate until they’re fully covered. Place the chocolate-coated balls on the parchment paper–lined plate.
  • Place the chocolate-coated balls in the freezer for 10 to 15 minutes, until the chocolate is solid. Store extras in a zip-top plastic bag in the freezer for up to 6 months.


Net carbs per serving- 2.6g


Serving: 2per serving | Calories: 122kcal | Carbohydrates: 7g | Protein: 4.2g | Fat: 10.8g

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