Low Carb, Gluten Free Peanut Butter Balls

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One of my favorite treats is Buckeyes or peanut butter balls. However, since my blood sugar was running high this week I have been trying really hard to keep an eye on sugar intake and those would be a big no no for me. I decided to experiment a bit this afternoon and come up with a low carb, gluten free recipe for these yummy treats.

Taste-wise, these little balls are the bomb. They turned out even better than I expected. However, they are not very pretty. Then again, my peanut butter balls never are either. I am not patient enough to let the fudge firm up enough before dipping them in chocolate, so I always just spoon it over. They taste the same and they look okay, but it is far from a professional candy look. Trust me that you won’t care when you taste them.

Pay attention to my notes with the recipe. They will help you make the process of making these easier. Also, they are a pain to make. They are time consuming and messy. I recommend you make up several batches in one sitting and keep them in an airtight container in the fridge. They should keep for several weeks.

This recipe is extremely high in fat, so I wouldn’t eat it unless you are low carbing. They can be used as fat bombs but have a few more carbs than fat bombs due to the peanut butter. I did use grass fed butter, because I’m trying to switch exclusively to that for many health benefits. I prefer Kerrygold brand.  You can use regular butter if that is what you have on hand. I used natural peanut butter that is basically just peanuts and salt. You can use a different type but be aware that if it is not as oily you may need to add a bit of moisture. I also had to special order the Hershey’s sugar free chocolate chips as my local store did not have it, so keep that in mind if you have trouble locating.

Low Carb, Gluten Free Peanut Butter Balls

Low Carb, Gluten Free Peanut Butter Balls

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.
https://crabbyhousewife.com/carb-gluten-free-peanut-butter-balls/

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Crabby Housewife

Crabby Housewife

Lori is a full-time housewife and writer, living in the Midwest with her husband of 27 years – they have two daughters. They have a house full of pets and her house is never quite perfect.