With only 4 ingredients, this Keto Buckeye Candy is a simple low-carb, gluten-free, and plant-based treat that can be made in under 30 minutes.

Not the Keto Buckeye Candy variety, but the original Aesculus glabra, also known as the Ohio buckeye, has a particular place in my heart.

When I was little, I have happy memories of going buckeye hunting with my grandfather in a lake in Eastern Tennessee. They were just the coolest, in my opinion. I always remember him fishing (and then letting me reel in every fish he caught) and me looking for nuts whenever I make buckeye candy for the holidays.

However, it is well known that conventional buckeye candy contains an enormous amount of sugar. a lot, almost. value in cups. This Keto Buckeye Candy fills that need. This festive dessert is low in sugar, so you can feel good about it.

I made a joke about these being the most unsightly buckeyes ever on Instagram. I don’t believe I have a chance to become a chocolatier in this life. But seriously, despite their crooked appearance, they are still absolutely wonderful. Let’s go into the details…

PURPOSES OF BUCKEYE CANDY

If you haven’t guessed it by now, buckeye candy is made from a peanut butter (or other nut or seed) butter mixture that has been formed into balls and covered in chocolate to resemble real buckeyes. A STORAGE NOTE
It is better to store these buckeyes in the refrigerator rather than at room temperature.

FROM SOMEONE WHO NOW KNOWS WHAT NOT TO DO: TIPS + TRICKS

Do not omit the toothpick; it is crucial.
A little coconut oil will enable your chocolate to thin out and glide on smoothly if it is too thick.

INGREDIENTS

1 cup nut or seed butter that is unsweetened and oil-free see post for alternatives
almond flour, 1/3 cup

erythritol powder, 4 ounces of sugar-free dark chocolate chips
1/2 teaspoon pure vanilla extract
Sea salt flakes

INSTRUCTIONS

Combine the nut butter, almond flour, and powdered erythritol in a sizable basin. Add the vanilla if you’re using it. Mix well. Feel free to put the ingredients into a food processor to blend if mixing is challenging.
With parchment paper, on a baking sheet lined , form the dough into EIGHTEEN balls. Move to the freezer as you melt the chocolate.
Melt the chocolate until smooth over low heat in a small cast-iron skillet (we use an enamelled one for easy cleanup, but you can also use a microwave-safe bowl and microwave if that’s simpler for you). For simpler dipping, melt a teaspoon of coconut oil into any globby chocolate.

Into the chocolate mixture, dip each buckeye. These seem a little primitive because we did not have toothpicks, which would have made it easier to pierce the centre. I ate the buckeye with two forks, letting the extra chocolate drip off before putting it back on the baking pan.
Repeat with the remaining buckeyes, then top with some flaky sea salt and freeze once more until firm. Put in container having a lid and you can keep in the fridge for up to 1 week.