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Ingredients
US|METRIC
15 SERVINGS
- 1/4 cup almond flour
- 1/4 cup peanut butter (look for one that is just peanuts and salt)
- 2 oz. cream cheese
- 4 Tbsp. erythritol (powdered)
- 2 tsp. oil
- 1 oz. baking chocolate (unsweetened 100% cocao)
- 1 1/2 Tbsp. erythritol (powdered)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium30mg1% |
Potassium50mg1% |
Protein2g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A2% |
Vitamin C |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Loretta 2 months ago
These were delicious and easy to make. I followed the recipe except I added a teaspoon more sweetener to the chocolate topping. I, also, used my silicone mini-muffin sheet instead of making balls and dipping in the chocolate. They tasted like peanut butter cups. I loved them without the chocolate topping, too.
SKE 3 years ago
This is a fabulous recipe! I made this the first time and it was a huge hit! This time I quadrupled it and got 37 smaller than walnut-sized balls.
My husband eats 3-4 a day for dessert and says they are the absolute answer to his peanut butter/chocolate/sugar cravings while he’s following low-carb and struggling with the absence of sweets.
He says these make him feel like he’s really getting away with something yet he’s sticking to low carbs!
I cover most of them with chocolate but leave a few plain for variety. I store them in baggies in the freezer! They keep perfectly!