Ingredients:

  • 1 cup natural peanut butter (creamy, sugar-free)
  • 1/4 cup unsalted butter, softened
  • 1/2 cup almond flour
  • 1/2 cup powdered erythritol (or preferred keto sweetener)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup sugar-free dark chocolate chips
  • 1 tbsp coconut oil

Instructions:

  1. Prepare the Peanut Butter Mixture: In a medium mixing bowl, combine the peanut butter, softened butter, almond flour, powdered erythritol, vanilla extract, and a pinch of salt. Stir until everything is fully mixed and smooth.
  2. Shape the Balls: Using a small spoon or cookie scoop, roll the peanut butter mixture into 1-inch balls. Place them on a parchment-lined baking sheet. Once you’ve shaped all the mixture, place the tray in the freezer for about 30 minutes, or until the peanut butter balls are firm.
  3. Melt the Chocolate: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  4. Dip the Buckeyes: Remove the peanut butter balls from the freezer. Using a toothpick, dip each ball into the melted chocolate, leaving a small portion of the peanut butter exposed on top. Place the dipped buckeyes back onto the parchment-lined tray.
  5. Chill and Serve: Once all the balls are dipped, refrigerate for 10-15 minutes, or until the chocolate has hardened. Store in an airtight container in the refrigerator.

Enjoy these creamy, low-carb Buckeyes as a delicious keto treat!