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Keto Peanut Butter Cheesecake Balls - A Creamy, No-Bake Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese: 8 ounces (226 g), softened to room temperature.
  • Natural peanut butter: 1/2 cup (smooth, unsweetened, no added sugar or oils).
  • Butter: 2 tablespoons, softened (helps with richness and structure).
  • Powdered keto sweetener: 1/3 to 1/2 cup, to taste (erythritol, allulose, or a blend; powdered dissolves best).
  • Vanilla extract: 1 teaspoon.
  • Fine sea salt: A pinch, to balance the sweetness.
  • Almond flour: 2–3 tablespoons (optional, for firmer balls if your peanut butter is runny).
  • Dark chocolate (sugar-free): 4 ounces, for coating (optional).
  • Coconut oil: 1 teaspoon, to thin chocolate for dipping (optional).
  • Toppings (optional): Crushed peanuts, unsweetened shredded coconut, cocoa powder, or flaky salt.

Method
 

  1. Soften the base: Let the cream cheese and butter sit out until soft. This makes mixing smooth and lump-free.
  2. Beat until creamy: In a mixing bowl, beat cream cheese and butter until light and fluffy, about 1–2 minutes.
  3. Add peanut butter: Mix in the peanut butter until fully combined and silky.
  4. Sweeten and flavor: Add powdered sweetener, vanilla, and a pinch of salt. Beat again. Taste and adjust the sweetener if needed.
  5. Check consistency: If the mixture feels too soft to roll, mix in almond flour 1 tablespoon at a time until it holds its shape. It should be thick and scoopable.
  6. Chill the mixture: Cover the bowl and chill for 20–30 minutes. This helps the fats firm up for easier rolling.
  7. Roll into balls: Use a small cookie scoop or tablespoon to portion. Roll into 1-inch balls and place on a parchment-lined tray.
  8. Optional chocolate coating: Melt sugar-free dark chocolate with coconut oil in short microwave bursts (or over a double boiler). Dip each ball with a fork, let excess drip, and set back on parchment.
  9. Add toppings: While the chocolate is still wet, sprinkle crushed peanuts, coconut, or flaky salt over the top.
  10. Set and store: Chill for 20–30 minutes until firm. Transfer to an airtight container.