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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low Carb Peanut Butter Balls

Source: Enlitened Kosher Cooking by Nechama Cohen

Delicious peanut butter balls dipped in chocolate and sugar glaze.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	101.5

Total Carbs	2.9 g

Dietary Fiber	0.5 g

Sugars	0.5 g

Total Fat	8.5 g

Saturated Fat	1.5 g

Unsaturated Fat	1.2 g

Potassium	17.8 mg

Protein	3.2 g

Sodium	42.0 mg

Dietary Exchanges 8.5 Fat, 0.0 Fruits, 0.0 Other Carbs, 0.0 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Balls 0.5
0 1/2 cup margarine 0.125
0.125 cup low fat vanilla soy milk 0.5
0 1/2 cup natural creamy peanut butter 1.5
1 1/2 oz vanilla protein powder 0.75
0 3/4 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 pinch salt 1.0
1 tsp vanilla extract 0.5
0 1/2 cup chopped walnuts

Chocolate Dip 1.0
1 oz unsweetened baking chocolate 0.5
0 1/2 tsp olive oil

Decorative Glaze 3.0
3 tbsp SPLENDA® No Calorie Sweetener, granulated 0.5
0 1/2 tsp fresh lemon juice 0.5
0 1/2 tsp vanilla extract

Directions

In a saucepan over low heat, melt margarine with soy milk and mix with peanut butter. Stir in soy protein powder, sugar substitute, salt, vanilla, and nuts.
Roll into small balls, slightly smaller than a walnut. Put in a container in a single layer and freeze overnight, or for at least 2 hours.
Melt chocolate and oil in microwave on high for 30 seconds. Allow to stand 1 minute and stir until smooth. Using a toothpick, dip balls in chocolate. Place on wax paper and store in freezer in an airtight container.
Once the balls are frozen, prepare glaze by putting sugar substitute in a cup and adding water and lemon juice 1 drop at a time until a thick paste form.
Add vanilla extract slowly and mix. If mixture is to loose, add another teaspoon of sugar substitute. If too thick, add more water. Using a spoon, wave above the balls, allowing the glaze to design freely.