These no-bake keto chocolate peanut butter protein balls are everything you want in a healthy dessert or snack—thick, fudgy, chocolatey, and made with just 4 simple ingredients. They’re ready in 10 minutes, require no oven, and pack the perfect balance of protein, healthy fats, and sweetness without the sugar.
Whether you’re following a keto, paleo, vegan, or gluten-free lifestyle, these little bites will satisfy your sweet tooth while keeping you on track.
Why I Love This Recipe
- Quick & Easy – Only 10 minutes start to finish.
- Minimal Ingredients – Just 4 pantry staples you probably already have.
- Perfect for Meal Prep – Make a big batch and store them for grab-and-go snacking.
- Customizable – Swap nut butters, sweeteners, or chocolate for endless variations.
- Healthy & Satisfying – Low-carb, protein-packed, and naturally gluten-free.
These are my go-to treat when I need something sweet after dinner or a quick boost between meals. They also freeze beautifully, so I always keep a stash on hand.
Ingredients
- 2 cups smooth peanut butter – Use natural peanut butter without added sugar. (See notes for substitutions.)
- ¾ cup coconut flour – Helps bind the mixture and keeps it low-carb.
- ½ cup sticky sweetener of choice – Keto-friendly maple syrup, monk fruit syrup, or any liquid sweetener you prefer.
- 2 cups sugar-free chocolate chips – For coating; use stevia- or monk fruit-sweetened chocolate.
Instructions
- Prepare Tray – Line a plate or baking tray with parchment paper and set aside.
- Mix Ingredients – In a mixing bowl, combine peanut butter, coconut flour, and sweetener. Mix until smooth and thick. If crumbly, add a splash of water or milk until you get a formable dough.
- Shape into Balls – Roll the mixture into small balls using your hands. Place on the prepared tray and freeze for 10 minutes.
- Melt Chocolate – While the balls firm up, melt the sugar-free chocolate chips in the microwave or over a double boiler.
- Coat in Chocolate – Using two forks, dip each peanut butter ball into the melted chocolate until fully coated. Place back on the tray.
- Chill – Refrigerate for 20 minutes, or until the chocolate shell has hardened.
Tips & Tricks
- Nut-Free Option: Swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a peanut-free version.
- Sweetener Choices: For keto, use monk fruit syrup or sugar-free maple syrup. For paleo/vegan, maple syrup, honey (not vegan), or agave all work.
- Chocolate Coating: If you’re not keto, feel free to use any chocolate chips you love.
- Storage: Best kept in the fridge for freshness, but they also stay fine at room temperature for up to 5 days.
FAQ
1. Can I make these without coconut flour?
Yes! Replace it with almond flour, but you may need to adjust the amount since almond flour is less absorbent.
2. Do I have to coat them in chocolate?
Not at all! They’re delicious plain, but the chocolate coating makes them extra indulgent.
3. Can I freeze these protein balls?
Absolutely. Store in an airtight container and freeze for up to 3 months. Thaw in the fridge before eating.
4. How many carbs are in each ball?
Just 2 net carbs per ball, making them perfect for keto and low-carb diets.
5. Can I add protein powder?
Yes, you can replace 2–3 tablespoons of the coconut flour with protein powder to boost the protein content even more.
No-Bake Keto Chocolate Peanut Butter Protein Balls
Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Servings: 40 balls | Calories: 54 kcal
Ingredients
- 2 cups smooth peanut butter (or any nut/seed butter)
- ¾ cup coconut flour
- ½ cup sticky sweetener of choice (monk fruit maple syrup, keto maple, agave, honey, etc.)
- 2 cups sugar-free chocolate chips (or regular, if not keto)
Instructions
- Line a tray with parchment paper.
- Mix peanut butter, coconut flour, and sweetener until thick. Adjust with liquid if needed.
- Roll into 40 small balls and place on the tray. Freeze for 10 minutes.
- Melt chocolate, then dip each ball until fully coated.
- Chill for 20 minutes or until chocolate firms.
Storage
- Room Temperature: Up to 5 days in a sealed container.
- Refrigerator: Best kept in the fridge for 2 weeks.
- Freezer: Store in a freezer-safe container for 3 months.
Nutrition (per ball)
- Calories: 54
- Carbs: 3g
- Fiber: 1.5g
- Net Carbs: 2g
- Protein: 2g
- Fat: 4g
- Potassium: 3mg
- Vitamin A: 50 IU
- Vitamin C: 0.8mg
- Calcium: 10mg
- Iron: 0.5mg
