Bunny Tails – Keto White Chocolate Cream Cheese Peanut Butter Balls

Cream cheese peanut butter balls

Bunny Tails – Keto White Chocolate Cream Cheese Peanut Butter Balls

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Easter is just around the corner and I knew I wanted to come up with a simple but fun treat for the holidays. These cream cheese peanut butter balls – affectionately named ‘Bunny Tails’ by my kids are perfect. When my husband and I started our Keto way of eating, coming up with quick desserts proved to be something of a challenge. These cream cheese peanut butter balls are a delight to both keto and non-keto alike. They could be taken to an Easter party or served up as a quick treat to the kids!

Bunny Tails – Cream Cheese Peanut Butter Balls

Ingredients for Cream cheese peanut butter balls

Ingredients

Makes – 20, Approximately 1.8g Net Carbs per Cream Cheese Peanut Butter Ball.

  • 8oz Cream Cheese (16g Net Carbs)
  • 1/2 cup All Natural Peanut Butter (8g Net Carbs)
  • 1/4 Erythritol (0g Net Carbs)
  • 1 1/2 tsp Vanilla Extract (.75g Net Carbs)
  • 4oz Cocoa Butter (0g Net Carbs)
  • 2/3 cup Swerve Confectioners (0g Net Carbs)
  • 1 tsp Sugar-free Vanilla powdered Coffee Creamer (2g Net Carbs)
  • Unsweetened Shredded Coconut (approx .5g Net carbs per ball if you used an entire tablespoon for each one, which is unlikely but the measurement we are going to use to make the math simple!)

Cream cheese peanut butter balls

Directions

  1. Add your cream cheese, peanut butter, erythritol and 1 tsp vanilla extract to a bowl.
  2. Mix well! You can do this by hand but I highly recommend a hand mixer as cream cheese can be tough to break apart. I also recommend a deep bowl as things can get messy otherwise!
  3. Once mixed together, roll the mixture into approximately 20 separate balls. You can use a melon baller but I found it easiest to just use my hands. Sometimes in baking, you just have to get messy.
  4. Place your cream cheese peanut butter balls on wax paper – or my favorite, a silicone baking mat on a cookie tray in the fridge to chill while you prepare the ‘white chocolate’ coating.
  5. Use the double boiler method to melt your cocoa butter.
  6. Add swerve, powdered coffee creamer and the rest of your vanilla extract.
  7. Stir until thoroughly mixed.
  8. Keep your ‘white chocolate’ mixture on the double boiler on low heat. Stir occasionally while you work to keep it from separating.
  9. Take your cream cheese peanut butter balls out of the fridge. Hold them one at a time over your mixture and use a spoon to coat them with your chocolate mix. Roll in in coconut and set back on the tray.
  10. Store in the fridge.
  11. Enjoy!

Notes

*The first time I made this recipe I tried dipping the peanut butter balls into the chocolate mixture but that created some problems with the chocolate. I am not sure if the peanut butter balls were too cold and caused the separation or if it was the protein powder I originally used instead of the coffee creamer. Either way, Coffe creamer and spooning the mixture over top seems to be the way to go!

**White chocolate recipes typically call for Cocoa butter, sugar and milk powder. I originally swapped the milk powder for protein powder but the mixture would not dissolve and separated into something like toffee. Some research leads me to information that powdered coffee creamer could be subbed for milk powder and it worked perfectly! If you use a non-flavored creamer adjust your vanilla extract accordingly!

*** These could also be enjoyed using a shell of dark baking chocolate mixed with butter and sweetener like I used in the recipe – Keto Chocolate Dipped Strawberry Roses 

Cream cheese peanut butter balls< />
cream cheese peanut butter balls< />


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