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Low Carb, Gluten Free Peanut Butter Balls
Author: Crabby Housewife
Ingredients
  • 8 ounces of cream cheese I used Kroger brand. Basically, this is the whole package in most cases.
  • 1/2 cup butter plus 1 tablespoon for chocolate dipping sauce
  • 1 cup of natural peanut butter again, I used Kroger brand
  • 1/2 cup artificial sweetener powdered I used Kroger's version of Splenda
  • 2/3 teaspoon imitation vanilla flavoring
  • 1 cup Hershey's sugar free chocolate chips
  • Wax paper you can also just butter a plate if you don't have wax paper on hand
Instructions
  1. Place cream cheese and cut up butter in a glass pie plate or glass bowl. Nuke on high for 30 seconds at a time, stirring between until butter is melted and cream cheese softened.
  2. Either whisk the butter and cream cheese together or throw into a blender and blend.
  3. Add 1 cup of peanut butter and mix in thoroughly.
  4. Add vanilla and mix
  5. Add sweetener and mix.
  6. Note that when this sits for a minute you may notice there is some butter floating on the sides. I poured this off. I was worried it would be too greasy, yet you need it initially to make the mixture smooth enough to mix completely. You can also use the poured off butter to grease your plate that you'll put your finished pb balls on later.
  7. Set the bowl in the refrigerator for 60 minutes and allow to firm up.
  8. After 60 minutes, it is time to make up your chocolate dipping sauce.
  9. First, prepare the surface where you will place the balls once they are dipped in chocolate or to put them on and drizzle chocolate on top as I did (see photo at top of page). You can use wax paper or you can butter a plate or tray. The key is to make a surface where the balls won't stick.
  10. Place 1 cup of sugar free chocolate chips and 1 tablespoon of butter in a glass dish. If you want the chocolate to be sweeter, you may want to add a dash of liquid sweetener. I did not as I like the chocolate on these a bit bitter to cut down on the sweet taste and make them richer. I eat fewer of them when they are richer in taste.
  11. Melt at 20 second interviews on high in microwave, stirring between. Repeat until chocolate is smooth and butter melted and mixed in.
  12. Pull fudge from fridge and form into balls (a melon baller works great for this) and dip in the chocolate. Place immediately on the surface you've prepared for them.
  13. When you're done dipping the balls, cover with plastic wrap and place them in the refrigerator until hardened (usually a couple hours). You can then more easily transfer to an airtight container. However, you should still layer wax paper between layers so they don't stick together.