Keto Peanut Butter Buckeyes
These keto peanut butter buckeyes are a rich, irresistible treat that satisfies every chocolate craving. Low carb and keto friendly, they're absolutely worth making.
Ingredients
- 1 cup Creamy Peanut Butter
- 1/4 cup Butter, softened
- 1 1/4 cups Powdered Erythritol
- 1/2 cup Almond Flour
- 1 tsp Vanilla Extract
- Pinch Salt
- 6 oz Sugar-Free Dark Chocolate, chopped
- 1 tbsp Coconut Oil
Equipment
- toothpicks
- double boiler
Instructions
- In a large bowl, beat the peanut butter and softened butter together until smooth and creamy. Add the powdered erythritol, almond flour, vanilla extract, and salt. Mix until a thick, slightly crumbly dough forms.
- Scoop tablespoon-sized portions of the dough and roll them into smooth balls between your palms. You should get about 24 buckeyes. Place them on a parchment-lined baking sheet.
- Insert a toothpick into the top of each ball and freeze the baking sheet for at least 30 minutes until the balls are very firm. This step is essential for clean dipping.
- Melt the chopped sugar-free dark chocolate and coconut oil together in a heatproof bowl set over simmering water, stirring until completely smooth and glossy.
- Holding each ball by the toothpick, dip it into the melted chocolate about three-quarters of the way, leaving a circle of peanut butter visible at the top. Let the excess chocolate drip off, then return the buckeye to the parchment-lined sheet.
- Remove the toothpicks and use a clean fingertip or the back of a small spoon to smooth over the holes. Refrigerate for at least 20 minutes until the chocolate is completely set and has a beautiful snap when you bite in.
- Store in an airtight container in the refrigerator. Let them sit at room temperature for 5 minutes before serving for the best peanut butter texture.
Nutrition
Serving: 1servingCalories: 136kcalCarbohydrates: 3gProtein: 4gFat: 12g
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