Low Carb Buckeyes

  • 1/4 cup all-natural peanut butter
  • 1/2 cup almond flour
  • pinch of salt or two
  • 1 Tablespoon cocoa powder
  • no-carb sweetener equivalent to 1 Tablespoon
  • 1 Tablespoons coconut oil (melted)
  • 1/4 teaspoon vanilla

Makes one dozen Buckeyes in under an hour.

Mix all-natural peanut butter and almond flour to form a soft dough. Add a pinch of salt if the peanut butter is unsalted.

Roll 12 small balls of the dough, about 1/2 Tablespoon each. Stick them in the freezer until they’re firm (about 20 minutes).

Make the chocolate coating by mixing the cocoa, sweetener, vanilla, a pinch of salt, and melted coconut oil.

Use a toothpick to pick up the peanut butter balls and dip them into the liquid chocolate. Refrigerate or freeze for at least 20 minutes to solidify the chocolate. After they’re completely solid… EAT!

Remember to store your Buckeyes in the refrigerator– they will melt if they get too hot.

(Nutrition Info after the pictures)

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