Ingredients
Method
- In a medium bowl, whisk together the almond flour, brown sugar replacement, cocoa powder, baking powder, and salt until no lumps remain.
- In a separate bowl, whisk together the egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix well to form a thick, firm dough.
- In a small bowl, combine the peanut butter and cream cheese, mixing thoroughly until smooth.
- Roll small portions of the peanut butter mixture into 12-15 small balls for the centers.
- Flatten a small amount of chocolate dough, place a peanut butter ball in the center, and carefully wrap and seal the chocolate dough around it, rolling into a smooth ball.
- Place the finished buckeyes on a parchment-lined plate or tray and refrigerate for at least 30 minutes, or until firm.
Notes
- For extra rich chocolate flavor, use a high-quality unsweetened cocoa powder.
- If your chocolate dough is too crumbly, add a tiny bit more melted butter, a teaspoon at a time. If it's too sticky, add a little more almond flour.
- To ensure even coating, chill the peanut butter balls thoroughly before wrapping them in the chocolate dough.
- Storage: Store keto buckeye bites in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your chocolate dough is too crumbly, add a tiny bit more melted butter, a teaspoon at a time. If it's too sticky, add a little more almond flour.
- To ensure even coating, chill the peanut butter balls thoroughly before wrapping them in the chocolate dough.
- Storage: Store keto buckeye bites in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.