Keto Buckeyes Chocolate and Peanut Butter Balls

Keto Buckeyes Chocolate and Peanut Butter Balls. This Recipe was a treat! When I create a Keto-friendly recipe, I loved it because that’s just as good as the real thing! Honestly, With any recipe that includes chocolate and peanut butter, I don’t think you could go wrong, could you?

Keto Buckeyes Chocolate and Peanut Butter Balls Recipe Ingredients

1 cup peanut butter or almond butter
1 1/4 cup almond flour
1/4 cup erythritol
4 oz Sugar-Free Chocolate Baking Ba/chips

Keto Buckeyes Chocolate and Peanut Butter Balls Recipe Instructions

TIP: In this recipe, we love using Swerve confectioner sweetener/Now Foods brand of Erythritol.

Combine the sweetener, flour, and peanut butter/almond butter of your choice. Mix it until it gets well combined.

For about an hour, place the peanut butter mixture in the freezer (or to form the balls, at least enough to cool it).

Into small size balls, roll the cold dough about 1 inch in diameter. Note: You will notice you have to roll the balls quickly if your hands tend to be on the bit warm side, so the peanut butter doesn’t melt in your hands again.

As instructed on the package, melt the chocolate. Into a small microwave-safe bowl, I ended up putting the bar and heating it for seconds at a time until it was completely melted. to get it to the consistency I wanted, I believe it took a minute.

To hold the ball, use a fork and dip it into the melted chocolate.

Onto a silicone mat/wax paper, place the chocolate-dipped peanut butter balls to prevent sticking until the chocolate hardens. To speed up the hardening process, you can place them back into the freezer.
In the refrigerator, keep these stored in an airtight container.

This recipe makes between 15 and 20 balls!

SERVINGS 20 servings
CALORIES 80

INGREDIENTS

1 cup peanut butter or almond butter
1 1/4 cup almond flour

1/4 cup erythritol
4 oz Sugar-Free Chocolate Baking Ba/chips

INSTRUCTIONS

Combine the sweetener, flour, and peanut butter/almond butter of your choice. Mix it until it gets well combined.

For about an hour, place the peanut butter mixture in the freezer (or to form the balls, at least enough to cool it).
Into small size balls, roll the cold dough about 1 inch in diameter. Note: You will notice you have to roll the balls quickly if your hands tend to be on the bit warm side, so the peanut butter doesn’t melt in your hands again.
As instructed on the package, melt the chocolate. Into a small microwave-safe bowl, I ended up putting the bar and heating it for seconds at a time until it was completely melted. to get it to the consistency I wanted, I believe it took a minute.

To hold the ball, use a fork and dip it into the melted chocolate.
Onto a silicone mat/wax paper, place the chocolate-dipped peanut butter balls to prevent sticking until the chocolate hardens. To speed up the hardening process, you can place them back into the freezer.
In the refrigerator, keep these stored in an airtight container.