In a stand mixer combine the peanut butter, butter and Swerve sweetener or sweetener of choice and blend until smooth.
Stir in the almond milk, vanilla extract and liquid stevia until combined well.
Last whisk the almond flour and salt together and blend on low in the stand mixer until everything looks well incorporated.
If you are using optional chocolate chips, stir them in gently now.
Use a large cookie scoop and make 24 balls and place onto a parchment lined baking sheet.
Roll each into a nice round ball and refrigerate for 30 minutes while you make the outer chocolate coating.
To make the outer chocolate coating, melt the chocolate in the microwave for 30 second intervals until you can stir it smooth without lumps. Or place in a glass bowl sitting over a pot of simmering water on the stove.
Once melted add the chocolate liquid stevia and taste and adjust to you preference.
Dip each ball into the chocolate and place bake on the baking sheet. Allow to harden or refrigerate until hardened.
Once hardened, if using peanut butter drizzle stir the ingredients together and drizzle over the chocolate coating.
Keep refrigerated until ready to serve.
Nutrition Info does not include peanut butter drizzle but does include the needed outer chocolate coating. Net Carbs: 3g