INGREDIENTS
1 1/2 cup smooth unsweetened peanut butter, melted (plus more for drizzling)
1 cup coconut flour
1/4 cup packed keto-friendly brown sugar, such as Swerve
1 tsp. pure vanilla extract
Pinch kosher salt
2 cups keto-friendly dark chocolate chips, such as Lily’s, melted
1 tbsp.
coconut oil
DIRECTIONS
In a medium bowl, combine peanut butter, coconut flour, sugar, vanilla, and salt. Stir until smooth.
Line a baking sheet with parchment paper.
Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.
In a medium bowl, whisk together melted chocolate and coconut oil.
Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
Serve cold. Store any leftovers in the freezer.
