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| Photo from sweetcsdesigns.com |
Buckeye cookies are chocolate-dipped peanut butter fudge balls. We used a few simple ingredient adjustments to make them keto. Instead of powdered sugar, we use a powdered keto-friendly sweetener such as Xylitol or Stevia. To maintain the chocolate coating keto, we're using sugar-free chocolate with MCT oil added for a glossy finish.
INGREDIENTS
3 tablespoons butter
1/4 cup creamy, no-sugar-added natural peanut butter, such as Santa Cruz Organic Peanut Butter
1 teaspoon vanilla extract
1/3 cup keto confectioners sugar substitute, such as Swerve
2/3 cup roasted peanut powder
Lily's Semi-Sweet Chocolate Chips, 1/2 cup
1 tablespoon Bulletproof MCT oil
HOW TO MAKE KETO BUCKEYE COOKIE FAT BOMBS
1. Line a baking sheet with parchment paper that will fit in the freezer.
2. Microwave the butter in a large mixing basin in 10-second bursts until mostly melted. Stir in the peanut butter and microwave for another 20 seconds. The consistency of the mixture should be smooth and loose.
3. Mix in the vanilla extract, confectioners' sugar, and peanut powder. Stir everything together until a stiff dough forms.
4. Portion the dough into balls using a small cookie scoop or two small spoons. Roll in your hands and set on a baking sheet. Allow at least 20
5. Remove the dough balls from the freezer and roll between your hands once more to create a perfectly smooth surface. Freeze for an additional 20 minutes.
6. Meanwhile, melt the chocolate for dipping. In a microwave-safe basin, melt the chocolate in 20-second bursts, stirring regularly, until melted. Stir in the MCT oil to make a smooth chocolate.
7. Remove the dough balls from the freezer. Insert a toothpick into each ball and dip it almost all the way to the top in chocolate. Place each dipped ball on the baking sheet, remove the toothpick, and smooth out the hole with your finger.
8. Freeze for 5–10 minutes. Refrigerate in a single layer in a sealed container.