This simple low-carb peanut butter ball recipe uses protein powder for an easy, sugar-free snack—perfect for after school or as a ketogenic energy bite.
I grew up in the 1970s when “crunchy” home cooking was in vogue. In first and second grade we had a weekly cooking rotation where we made things like friendship salad, friendship soup and peanut butter balls—made then with peanut butter, nonfat dry milk and honey. I adored them.
These days I make a low-carb version for my kids. They’re quick to prepare, family-friendly, and keep well in the fridge for busy afternoons.
Low Carb Peanut Butter Balls Recipe
This updated version is completely sugar-free. Since powdered milk adds sugar, I replace it with whey protein isolate. My preferred option is an unflavored zero-carb whey isolate so the recipe stays versatile for both sweet and savory uses.
To make these peanut butter balls, combine smooth peanut butter, plain whey isolate protein powder, and a bit of liquid stevia glycerite (or your preferred powdered sweetener) to taste. Stevia glycerite is concentrated and liquid, which helps achieve a smooth, non-bitter sweetness.
These low-carb peanut butter balls are very easy to make—and even easier to eat. They’re nutrient-dense, so consider the carbs and calories per ball when snacking. My kids often grab a couple for an after-school pick-me-up, so I usually make a larger batch.
These treats are soft—store them in the refrigerator to hold their shape. For variety, roll them in chopped nuts, shredded coconut, seeds, or sprinkles if making them for kids.
Low Carb Peanut Butter Balls are 1 net carb each.
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Low Carb Peanut Butter Balls
Ingredients
- 1 cup smooth peanut butter
- 1 ⅓ cup whey protein powder (116 g; unflavored zero-carb whey isolate recommended)
- ½ teaspoon stevia glycerite (or sweetener of choice, to taste)
Instructions
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Note: Depending on the brand and consistency of your peanut butter and protein powder, you may need less protein powder. Add half first, then increase until the mixture is firm enough to roll but still soft when stacked.
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Combine all ingredients in a medium bowl. Mix thoroughly with a rubber spatula, kneading until evenly combined.
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Pinch off walnut-sized portions and roll into balls.
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Store in an airtight container in the refrigerator for up to 10 days.
Variations:
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Add cinnamon, cocoa powder, extracts, chopped nuts, shredded coconut or seeds. Roll in crushed nuts, coconut, seeds or sprinkles. Use flavored protein powder (vanilla or chocolate work well) and omit extra sweetener if it’s already sweetened. Different nut butters may require adjusting protein powder to achieve the right dough texture.
Notes
Nutrition
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Calories: 104kcal
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Carbohydrates: 2g
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Protein: 8g
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Fat: 6g
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Fiber: 1g
Chocolate peanut butter fans may also enjoy similar recipes like chocolate peanut butter fat bombs.