Peanut Butter Granola Balls – vegan + keto + sugar free
Those peanut butter granola balls are my favorite little morning snack after the gym right now. I know it is almost Christmas, but it is not a reason to skip healthy breakfast and the gym ! I love that the recipe can be made in 10 minutes, store up to 3 weeks in my fridge and all my family can enjoy it in their way. My 6 years old like to have this in her lunchbox for morning tea, my vegan husband is a sportive guy so he use those as a refuel after a long workout.
We always talk about carbs and macro nutrient on low carb diet. We forget to tell us how much it is important to also reach your micro nutrient target. They are hard to estimate because we only need small amount of those. All I can tell you, you need extra micro nutrient on low carb keto diet because it is a diuretic diet, we flush lots of those with all the water we drink. So those peanut butter granola balls are perfect to reload your micro nutrient level with plant-based wholesome ingredients, 100 % low carb.
Few wholesome ingredients – ready in 10 minutes!
So lets have a look at the simple ingredients you need to make those granola balls:
- Peanut butter – of course this is the base ingredients, good news the recipe works with other nut butter as well like almnd butter or cashew butter. I personally adore the flavor of peanut butter. Make sure you check the ingredients list for no added oil, no added sugar. You will be surprise buy how many stuff some brands adds to nut butter than actually required only one ingredient, peanuts. Check out my article on how to make homemade peanut butter recipe if you prefer to make this at home.
- Sliced almond – you can also use roasted almonds that you crushed into pieces but I like the texture of sliced almonds. It reminds me oats, without the extra carbs
- Pumpkin seeds – this is a the best seed to boost your magnesium with 65% of your RDI, so don’t skip it plus it is a good source of plant based iron too if you are vegan, 18% of RDI
- Chia seeds are loaded with fiber and calcium so it is another great seed to add in your breakfast for healthy digestion and strong bones
- Flax meal as the other seed above, it is very rich in magnesium and iron so if you are vegan it is a plus. In low carb diet flaxmeal are recommended too as it is very high in fibre, great to stabilize blood sugar level
- Sea salt – optional especially if your nut butter is already salty
- Sugar free chocolate chips – I love to mine before adding the wram peanut butter as they melt and great chocolate peanut butter balls. If you prefer to feel the crunch of the chips, add them at the end after you incorporated the peanut butter and sweetener. Another great sugar free option is cocoa nibs, slightly bitter but delicious too.
- Sugar free Monk fruit syrup – this is my favorite go to liquid syrup on sugar free diet. It has a glycemic index of zero, no calories and it is natural . You can of course use different liquid sweetener. Some people prefer brown rice syrup or regular maple syrup. I won’t say they are not ok, they are simply higher in carb and their glycemic index will impact your blood sugar. So if you are on keto low carb choose the same as me, sugar free maple flavored Monk Fruit syrup!
Watch the peanut butter granola balls recipe and make them now !
Peanut Butter Granola Balls
- In a large mixing bowl add all the dry ingredients, stir to combine, set aside. Note: you can add the chocolate chips now and they will melt in the next step giving a chocolate peanut butter flavor to the ball or you can choose to add the chocolate chips after step 3 to keep the crunchy chocolate chips bites in the balls.
- In a small bowl, add the liquid ingredients: peanut butter and sugar free liquid sweetener, microwave 45 seconds. This step will soften the peanut butter making it easier to combine with the dry ingredients. Don't over warm.
- Pour the liquid ingredients onto the dry ingredients, combine using a spatula until it forms a sticky batter that you can easily shape into granola balls. If you didn't add the chocolate chips in step 1, stir in now.
- Slightly grease your hands with coconut oil, grab some dough and roll the granola balls. I recommend 'golf ball' size to make 12 granola balls in total with this batter.
- Roll the prepare granola ball in extra sliced almonds if you like and place to add some crunch on the sides. Place the granola ball on a plate that you have covered with parchment paper - this avoid the ball to stick to the plate.
- Repeat the rolling process until you form 12 granola balls.
- Place the plate in the freezer for 10 minutes to firm up the granola balls. Meanwhile melt the extra chocolate chips with coconut oil.
- Remove the plate from the freezer, drizzle some melted chocolate on top of each granola balls. Place the plate in the freezer again for 5 to set the chocolate drizzle.
- Store up to 3 weeks in the fridge in an airtight container or up to 10 days in the pantry in a cookie jar.
Nutrition panel is for one peanut butter granola ball. Net carbs are 4.2 g per balls.