Peanut Butter Acorns

Peanut Butter Acorns

Yield: 10 acorns
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 10 minutes
  • Total Time: 20 minutes


For the Peanut Butter Balls:

  • ½ cup unsweetened creamy peanut butter
  • 2 tablespoons sticky keto-friendly maple syrup
  • 2 tablespoons coconut flour
  • ⅛ teaspoon salt

For Decorating:


  1. Line a small cookie sheet with parchment paper.
  2. In a small bowl, combine the peanut butter, maple syrup, coconut flour, and salt.
  3. Stir until well combined.  The mixture will firm up as it sits.
  4. Divide the peanut butter mixture into 10 equal portions and roll each into a 1-inch ball.
  5. Place the chocolate melting wafers in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
  6. Dip one peanut butter ball into the melted wafers so that the chocolate reaches about ⅓ the way up the ball.
  7. Immediately sprinkle the dipped chocolate end with finely chopped nuts.
  8. Press a pretzel piece into the center of the dipped area to form the stem.
  9. Place the acorn on the lined cookie sheet and repeat the process with the remaining peanut butter balls.
  10. Chill the acorns in the refrigerator until the chocolate hardens, about 10 minutes.
  11. Enjoy right away or store in an airtight container at room temperature.