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diabetic peanut butter balls


taken from my mother's wls board where low sugar and high protein is necessary. cook time is chill time.


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  • Carbohydrates: 30.8
  • Fats: 4.0
  • Dietary Fiber: 1.0
  • Minerals: 0.0
  • Proteins: 0.0
  • Vitamins: 12.0
  • Water: 0.0


  1. In a large bowl
  2. Combine peanut butter
  3. Rice krispies and splenda until well mixed
  4. Pour coconut into a small bowl
  5. Drop peanut butter mixture into the coconut by the teaspoonfuls to coat
  6. Place on a waxed paper lined cookie sheet and chill minimum 1 hour
  7. Store in air tight container for up to 3 weeks in fridge

Step 5

Total Time in Minute 80

Ingredients Count 4

cooking diabetic peanut butter balls

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Sugar-free sodium-free peanut butter

Rice krispies

Splenda granular

Unsweetened coconut

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