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My 3 ingredient peanut butter balls are soft, fudgy, and full of peanut butter flavor. They take seconds to make. Enjoy them as a wholesome treat after dinner or a snack between meals.
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Why you need to make my 3 ingredient peanut butter balls
I usually grab some peanut butter oatmeal balls when I’m needing a substantial snack between meals, but when I want something a little more dessert-like, I make these 3 ingredient peanut butter balls. They are thick, fudgy, and perfectly satisfy the sweet tooth.
Peanut butter balls are ridiculously easy to make and, frankly, even easier to eat. They take just minutes to make and are incredibly easy to customize. I also adore the texture – I describe these as a cross between fudge and truffles. In fact, many of my family members refer to these truffles and buckeyes!
If you’d like to cover these in chocolate, try my chocolate peanut butter balls.
★★★★★ REVIEW
“Great recipe for a perfect snack! Thanks so much!” – Dana
Key Ingredients
- Peanut butter. Smooth and creamy peanut butter, not the crunchy type!
- Coconut flour. Thicker than other flours and has a cakier texture. You can easily find this low-carb and high-fiber flour at grocery stores and health food markets. Not a fan of coconut? I’ve tested these with both blanched almond flour and oat flour, and it worked just as well.
- Maple syrup. Adds sweetness and also helps bind the balls together. Honey or agave nectar will also work.
Find the printable recipe with measurements below.
How to make peanut butter balls
Step 1- Mix. In a large bowl, mix together all the ingredients.
Step 2- Shape. Roll the mixture into small balls.
Step 3- Set. Refrigerate the peanut butter balls for at least thirty minutes to firm up.
Recipe Variations
- Choose the right peanut butter. Always use smooth peanut butter and not one that separates from the oil or one that is too chunky. I find all-natural peanut butter is best for these.
- Swap the peanut butter. I’ve made these with almond butter, cashew butter, and tahini, and it works just as well.
- Enhance the flavor. Add some salt, vanilla extract, or cocoa powder to change the flavor.
- If the balls appear too crumbly, add a few drops of water until you have a cohesive batter.
- Add mix-ins. Fold through some chopped nuts, chocolate chips, coconut flakes, or anything you like!
Storage instructions
To store: Place leftover peanut balls in an airtight container and refrigerate them for up to two weeks. If you intend on enjoying these within a few days, they will keep well at room temperature.
To freeze: Wrap the balls in parchment paper, place them in a ziplock bag, and store them in the freezer for up to 6 months.
3 Ingredient Peanut Butter Balls
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Ingredients
- 2 cups peanut butter
- 1/2 cup maple syrup
- 3/4 cup coconut flour
Instructions
- Line a large tray or plate with parchment paper and set aside.
- In a large mixing bowl, combine the peanut butter, maple syrup, and coconut flour and mix well. If the batter is too thick, add some water until a thick batter remains.
- Using your hands or a cookie scoop, form the dough into small balls and place them on the lined sheet. Refrigerate the peanut butter balls for 30 minutes or until firm.
Notes
- Peanut butter: Any smooth and creamy peanut butter works. Use any nut or seed butter.
- Coconut flour: Swap it out for oat flour or almond flour.
- Storage: Place leftover peanut balls in an airtight container and store them in the refrigerator for up to two weeks. If you intend on enjoying these within a few days, they will keep well at room temperature.
Nutrition
Frequently asked questions
Use corn syrup or confectioners’ sugar instead of maple syrup or honey. I find these to be a little sweeter but they will just as delicious.
If your mixture is a little too sticky to roll into balls, add a little extra coconut flour until it thickens up.
This can happen with certain brands of peanut butter. To compensate, add a few drops of water until it becomes smooth.
Hello! I have crunchy ( I like texture) all natural pb. As I’m sure you know, the all natural kind is FULL of oil and more on the liquidy side, even after mixing profusely. Will this affect the balls holding their shape?
Hi Danielle- Not necessarily, it will just be difficult forming into balls 🙂
Can I use almond flour instead of the coconut flour? Would I use the same amount?
Hi! I haven’t tried but I don’ see why not, try 1.5 the amount stated.
Arman, I often go to your site to read a new recipe, thanks for teaching me how to cook delicious and healthy food.
So delicious!! Mine seemed very soft even after sitting in the fridge. Maybe it was too humid today to make them.
Still very good kids loved them. Thank you!!
That’s fantastic to hear, Sara- You can store them in the freezer for firmer bites 🙂
If I’d like to make them more protein heavy, can I add protein powder to the recipe?
I haven’t tried, but feel free to experiment and see- I’d love to know if it works! I think it should be fine- Start with 1 scoop then add a little milk to thicken.
I got my peanut butter, almond butter, and cashew butter at WINCO my last trip. They each have their own grinder and grind the nuts right before your eyes, nothing added but is between smooth and chunky but I think it will work. I’m getting ready to make these. I usually make my go to cream cheese fat bombs made with cream cheese, vanilla, formed into balls and rolled in coconut flakes. But I need a little variety.:) I’ve lost 60 lbs since June on Keto and am always looking for something new to try. Thank you.
Congrats, Teresa- That is fantastic!
These look great! How long do they last if just refrigerated?
Hi! At least 2 weeks 🙂
These look amazing to me but I don’t eat any kind of sugar or sweetener (honey, maple syrup, agave) or artificial sweetener of any kind (stevja). Can I exclude the sweetener entirely and/or can you think of anything else that I could use as an alternative?
I’ve only tried this as written- Feel free to experiment and see 🙂
Hi Arman
What do you think of “Fiber Syrup” by Sukrin (3 net carbs)? Have you ever used it?
I’ve never tried it myself, feel free to experiment and see- I’d love to hear if it works out!
My partner is allergic to coconut, do you have a suggestion for what I could try instead? Our usual default is almond flour but I can see that texture being off. Thanks in advance! This recipe looks delicious and easy.
Hi Anthony! Can you tolerate oat flour? That will be a suitable option 🙂
I used manilife creamy peanut butter and the consistency is very runny not allowing me to make balls. Did you come across this?
Hi there! I’d use a different brand, one that is super silky and runny 🙂
Where do you store them and for how long will they last?
Hi! Store them in the fridge and they will keep for at least 4 weeks 🙂 They can be stored in the freezer too, for up to 6 months.
Could you use protein powder instead of coconut flour?
I haven’t tried so cannot vouch for it.
These take less than 5 min. to make — so easy. I’m thinking of drizzling semi-sweet chocolate over them. Checking my cabinets now for a high cacao block😆
That sounds fabulous! 😀
Will sugar free maple syrup work?
I’ve only tried the keto maple syrup or traditional maple syrup.