Keto Peanut Butter Buckeyes
Ingredients
For the Peanut Butter Center:
1 cup natural peanut butter (unsweetened and no added sugar)
¼ cup butter, softened
½ cup powdered erythritol (or monk fruit sweetener)
½ tsp vanilla extract
Pinch of salt
For the Chocolate Coating:
¾ cup sugar-free chocolate chips (Lily’s, ChocZero, or similar)
1 tbsp coconut oil or butter (to help smooth the chocolate)
Instructions
Step 1: Make the Peanut Butter Balls
In a mixing bowl, combine peanut butter, butter, erythritol, vanilla, and salt.
Mix until smooth and thick.
Roll into small 1-inch balls and place on a parchment-lined baking sheet.
Freeze for 20–30 minutes until firm.
Step 2: Melt the Chocolate
In a microwave-safe bowl, melt sugar-free chocolate chips and coconut oil together in 20-second intervals, stirring between each, until smooth.
Let it cool slightly (so it’s warm but not hot).
Step 3: Dip and Chill
Use a toothpick to dip each peanut butter ball into the chocolate, leaving the top exposed (that classic buckeye look).
Place back on the parchment-lined tray.
Refrigerate for 30–40 minutes until chocolate is set.
Storage
Store in the refrigerator for up to 2 weeks in an airtight container.
Or freeze for up to 3 months — they taste amazing straight from the freezer!
What to Enjoy Them With
Coffee with heavy cream — balances the sweetness.
Iced almond milk latte — light and nutty.
Hot chocolate (keto-style) — sugar-free cocoa with whipped cream.
