Keto friendly Buckeyes

Recipe by Jamie Free

Total Time: 1 hour

Prep: 15 minutes

Cook/Cooling: 45 minutes

Yield: Approximately 40 Buckeyes

The long and beautiful relationship between chocolate and peanut butter is one of our favorites over here in the 27 Kitchen. This recipe can go so many ways with just a change of 1 simple ingredient – your paleo, vegan, low carb lifestyle is safe here – but please take note that I made it in the “keto” style!

Ingredients

2 cups smooth PB
1/2 cup Choc Zero maple syrup (sticky sweetener of choice)
Parchment paper
Kitchen mixer (a way to blend the peanut butter, coconut flour and syrup)
3/4 cup coconut flour
2 cups sugar free dark chocolate chips
Baking sheet
Small sized ice cream scoop

Nutrition Info

Calories: 68.4
Fat: 5.7g
Carbs: 7.7g
Fiber: 4.1g
Protein: 9.4g

Directions

1: Line a large baking sheet with parchment paper.
2: Mix together the peanut butter, coconut flour, and syrup together with kitchen mixer until fully incorporated.
3: Using small ice cream scoop, fill about ¾ full and roll into ball with hand. Place on parchment paper. Make 40 balls and line sheet with them.
4: Place these into the fridge or freezer for 10-15 minutes.
5: While pb balls are cooling – use a double boiler to melt dark chocolate until between 88-91*. Remove from double boiler at this time – stir until all chocolate is melted.
6: Remove PB Balls from freezer and coat in dark chocolate. Place back onto parchment paper once coated and allow to cool for another 20 minutes.

Serve & Enjoy!