8oz Cream Cheese
1/2 Cup Butter (Salted)
1/2 Cup Peanut Butter
1 Tbsp Vanilla Extract
1/8 Cup Erythitol
1 Serving (16 chips) Ghirardelli Bittersweet Chocolate Chips (These are my go to because I really don’t like alternative sweeteners, but you could easily use keto chocolate chips for even less carbs. I’ll try this with Lindt 90% Cocoa Supreme Dark bits next time.)
Mix ingredients together well. (I used a mixer.) Refrigerate for 1 hour. Remove and form into balls. Keep stored in a refrigerated air tight container.
Macros: (per ball, 20 count) 124 calories, 12g fat, 3g carbs, 2g protein