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Into a medium mixing bowl, place the almond flour, coconut flour and erythritol. Mix together until well combined
Next, add the peanut butter and heavy whipping cream. Mix again until well combined.
Using a Tablespoon measure, separate out approximately 9 portions, and roll them into balls. Chill in the fridge for 15 minutes.
Place the butter and Atkins Milk Chocolate into a double boiler over the stove, and heat until ingredients are combined.
Remove from the heat, remove the peanut butter balls from the fridge, and roll each ball in the chocolate coating. Place onto a baking tray covered in parchment paper, and place back into the fridge to harden.
Can be stored in an airtight container in the fridge for up to 7 days, depending on the use by date of your cream.