Keto Peanut Pecan Butter Balls


Yields about 24 balls, depending on how big or small you make them.

Peanut pecan filling:

½ cup peanut butter ( I am a huge fan of Jiff or Skippy)

½ cup pecan butter 

⅔ cup swerve “confectioners” sugar

½ cup almond flour

Shredded unsweetened coconut (to sprinkle on top)

Chocolate coating:

(2) 3oz bars of 70% or above dark chocolate

6   tablespoons swerve “confectioners” sugar

2   tablespoons coconut oil

Lolly sticks (if making pops)


  1. In a bowl, combine all of the peanut pecan ball filling ingredients until well mixed and a dough is formed
  2. Prepare a baking sheet lined with parchment paper. Form 1 inch-ish balls from peanut pecan butter mixture. Arrange them in a single layer on the parchment lined baking sheet. 
  3. Place them in the freezer for at least 30 minutes to harden. (If making peanut pecan pops, go ahead and stick the lolly stick in the middle of the ball. I like to leave the balls in the freezer for 1 hour.
  4. The longer you let them freeze the easier it will be to handle them while dipping or drizzling chocolate. Depending on my time and patience level I will put on some gloves and actually dip the entire ball in chocolate. Other times I have simply drizzled the chocolate over the top of the peanut pecan balls. Either way you choose, they will turn out delicious.
  5. In a microwave safe bowl, add all of the chocolate coating ingredients. Microwave in 30 – 45 sec intervals, thoroughly stirring in between until the chocolate mixture is melted and smooth.
  6. Remove the peanut pecan balls from the freezer. Dip or drizzle the chocolate over the balls until desired coating is achieved.
  7. Sprinkle with coconut flakes
  8. Refrigerate until the chocolate shell is hardened, about an hour or more.
  9. Store in the refrigerator or freezer.