Line a rimmed baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine the unsweetened peanut butter, softened salted butter, vanilla bean paste, and powdered sugar substitute.

Beat or stir the mixture until thick, smooth, and fully combined, scraping down the sides of the bowl.

Use a small cookie scoop or teaspoon to portion the mixture onto the prepared baking sheet.

Roll each portion between your palms to form smooth, even balls and return them to the baking sheet.

Refrigerate or freeze the peanut butter balls for 20 to 30 minutes, until very firm.

In a microwave-safe bowl, add the keto-friendly chocolate and refined coconut oil.

Microwave at 50% power in 20-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.

Remove a few peanut butter balls from the fridge at a time, keeping the rest chilled.

Insert a toothpick into the center of one peanut butter ball and dip it into the melted chocolate, turning to coat evenly.

Let excess chocolate drip back into the bowl, then place the dipped ball back onto the parchment-lined baking sheet.

Repeat with remaining peanut butter balls, reheating the chocolate briefly on 50% power if it begins to thicken.

If desired, use a small spoon to cover any toothpick holes with a dab of melted chocolate for a fully coated finish.

Refrigerate the tray of dipped peanut butter balls until the chocolate is firm and set, about 20 minutes.

Transfer the Sugar Free Peanut Butter Balls to an airtight container and store in the refrigerator until ready to serve.