Sun. Jun 16th, 2024
Keto Buckeyes

Keto Buckeyes are a delightful and low-carb twist on the classic peanut butter and chocolate treat. These bite-sized goodies are perfect for satisfying your sweet tooth while adhering to a ketogenic diet. Made with wholesome ingredients, including natural peanut butter and sugar-free chocolate, they’re a delicious and guilt-free indulgence. Let’s dive into the recipe!

Recipe:

Ingredients:

  • 1 cup natural peanut butter (unsweetened)
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol (or any other powdered keto-friendly sweetener)
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces sugar-free dark chocolate chips
  • 1 tablespoon coconut oil

Instructions:

  1. In a mixing bowl, combine the natural peanut butter, coconut flour, powdered erythritol, vanilla extract, and salt. Stir well until all the ingredients are thoroughly combined and form a dough-like consistency.
  2. Shape the dough into small balls, approximately 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
  3. Once all the balls are formed, transfer the baking sheet to the freezer and chill for about 30 minutes to firm up the peanut butter balls.
  4. In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until the chocolate chips are fully melted and smooth.
  5. Using a toothpick or a fork, dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
  6. Place the coated buckeyes back onto the parchment-lined baking sheet. Repeat until all the peanut butter balls are coated.
  7. Return the baking sheet to the freezer for another 15-20 minutes to allow the chocolate to set.
  8. Once the chocolate has hardened, remove the buckeyes from the freezer and transfer them to an airtight container.
  9. Store the Keto Buckeyes in the refrigerator until ready to serve. Enjoy!

Nutrition Facts (per serving):

  • Calories: Approximately 100
  • Fat: 8g
  • Protein: 3g
  • Total Carbohydrates: 5g
    • Dietary Fiber: 3g
    • Net Carbs: 2g

Servings: This recipe makes about 20

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