Skinny Balls

Skinny Balls
Save Skinny Peanut Butter Balls My Trim Kitchen Trim Healthy Mama Skinny Peanut Butter Balls, THM Skinny Peanut Butter Balls, Keto Skinny Peanut Butter Balls, Low Carb Skinny Peanut Butter Balls, Sugar Free Skinny Peanut Butter Balls, Gluten Free Skinny Peanut Butter Balls, Skinny Peanut Butter Balls, Peanut Butter Cups
2 cups peanut flour, about 240g (defatted peanuts) 3 tbsp pyure 1 tsp vanilla extract 2 tbsp coconut oil 1 tbsp coconut flour 1/4 tsp salt 3/4 cup + 2 tbsp water 125 grams 85% chocolate or stevia sweetened chocolate chips
In a measuring cup combine 1/2 cup water, vanilla, salt, sweetener and coconut oil. Microwave until the sweetener and oil is fully melted.
In a large bowl add peanut flour, coconut flour and the warm water mixture. Mix until well combined.
Slowly start adding water, 1 tbsp at a time (you still have 6 tbsp left). For my perfect consistency it took exactly 3/4 cup + 2 tbsp water, depending on your peanut flour you might need a little less or a little more. Your ‘dough’ should be soft but firm enough to handle and not overly sticky.
Line a cookie sheet with parchment paper. Use a tablespoon scoop, scoop out mixture and roll into balls. You should get 32 balls. I have less because I made some in a heart mold*. Freeze for 15 minutes.
Melt chocolate in 30 second increments in microwave, do not over heat it.
Dip each peanut butter ball in the melted chocolate and return to the cookie sheet (I used a toothpick and fork to assist me). Place back in the freezer for a few minutes. Drizzle remaining chocolate over the peanut butter ball, optional. Store in the refrigerator in an air tight container.
*You can use a candy mold to really fancy these up – drop a small amount of melted chocolate into each cavity and using either use a very small spoon or your finger spread the chocolate around. Put the mold in the freezer for 5 minutes. Fill each cavity with the ‘dough’ and top it with more melted chocolate. Place back in freezer for another 15 minutes. Gently pop them out.

April 23, 2020 August 18, 2020 by My Trim Kitchen

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Trim Healthy Mama S (possibly a FP) / Keto / Low Carb / Sugar Free / Vegan
I have another peanut butter ball recipe but it’s a little more calorie dense. Depending on how many you eat these could even pass as a fuel pull (THM plan) but going off of how many I normally eat – I am more comfortable labeling them an S. These peanut butter balls are much more calorie friendly without compromising on the taste. As you will see, you can make them as simple or as fancy as you like but I can guarantee you one thing – you will LOVE them!
1. In a measuring cup combine 1/2 cup water, vanilla, salt, sweetener and coconut oil. Microwave until the sweetener and oil is fully melted.
2. In a large bowl add peanut flour, coconut flour and the warm water mixture. Mix until well combined.
3. Slowly start adding water, 1 tbsp at a time (you still have 6 tbsp left). For my perfect consistency it took exactly 3/4 cup + 2 tbsp water, depending on your peanut flour you might need a little less or a little more. Your ‘dough’ should be soft but firm enough to handle and not overly sticky.
4. Line a cookie sheet with parchment paper. Use a tablespoon scoop, scoop out mixture and roll into balls. You should get 32 balls. I have less because I made some in a heart mold*. Freeze for 15 minutes.
5. Melt chocolate in 30 second increments in microwave, do not over heat it.
6. Dip each peanut butter ball in the melted chocolate and return to the cookie sheet (I used a toothpick and fork to assist me). Place back in the freezer for a few minutes. Drizzle remaining chocolate over the peanut butter ball, optional. Store in the refrigerator in an air tight container.
*You can use a candy mold to really fancy these up – drop a small amount of melted chocolate into each cavity and using either use a very small spoon or your finger spread the chocolate around. Put the mold in the freezer for 5 minutes. Fill each cavity with the ‘dough’ and top it with more melted chocolate. Place back in freezer for another 15 minutes. Gently pop them out.
If you make this or any of my recipes please tag me on Instagram , I love seeing your take on my favorites.
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I made these tonight with your suggestion of using protein powder. Also, I don’t gave pyre so I used 2 TBS of supersweet next time I’ll use 3 TBS like you did with pure. I think they are going to be great!
The Northern Nester has a conversion chart. It shows Pyure and Gentle Sweet are the same measurement.
These look AMAZING! Making these today!
Those look amazing! What if you don’t have peanut flour? Do you know of a substitute?
Thank you for your question. I have other recipes on the blog that do not call for peanut flour but in this particular recipe there is no substitute – they are peanut butter balls.
When my sister makes candies similar to these she uses a plastic fork and removes the center two tines to make dipping easier. These look delish. Can’t wait to try them.
That’s a great idea. Thank you for sharing Susan.
These look really yummy! I don’t have Pyure sweetener… would I use the same amount of Gentle Sweet?
Hi Amber. Thank you for your question. Honestly I do not know how pyure compares to gently sweet. I don’t want to guess to steer you in the wrong direction. The only THM sweetener I’ve used is stevia. I’ve heard there is a conversion chart. I’m sorry I couldn’t be helpful.
Could you use something other than coconut flour? I don’t have that on hand.
Hi Celeste….I haven’t tried using anything else myself but I can see protein powder being a great substitute. Let me know if you try it.
Pyure is twice the sweetness of Gentle Sweet, so maybe you can half the amount of Pyure.
Thank you for the information Kristina. My personal rule of thumb is I use 1/4 of whatever the recipe calls for and I’ve had great success. But than again I have never used gently sweet to know for sure.
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