No-bake Peanut Butter Balls – Keto Buckeyes Balls
Time for an easy no-bake treat with these 4-ingredient No-bake Peanut Butter Balls. These melt-in-your-mouth Keto Buckeyes come with only 3.7 grams of net carbs per serving.
The best keto snack to fix your sweet craving in less than 20 minutes.
Are Classic Buckeye Balls Keto-Friendly?
Classic Buckeye Balls aren’t Keto-friendly. The traditional recipe is made with 4 cups of sugar for 30 balls. That’s about 2 tablespoons of sugar per serving! It’s also made with regular chocolate, which is often high in carbs.
It’s therefore clear that classic Buckeye Balls are too high in carbs, so to learn how to make keto-friendly Buckeye Balls, keep reading!
How to make Keto No-bake Peanut Butter Balls
No-bake recipes are great to fix your sweet tooth very quickly on a keto diet.
Unfortunately, most recipes call for sugar-free liquid sweeteners, not always easy to find in store. Good news, this Keto Buckeye Ball recipe doesn’t!
Let’s check the 4 easy ingredients you need to make these delicious balls.
- Peanut butter – Use fresh natural peanut butter, soft and runny. Peanut butter is keto-approved as long as it has no added sugar, I also recommend using pure peanut butter with no added oil.
- Coconut flour – make sure it has no lumps and measure precisely. Learn how to choose your keto flours.
- Sugar-free powdered Monk fruit or erythritol – it is basically the same thing as icing sugar but with no sugar and no carbs. Use my sweetener converter to convert from one to another!
- Sugar-free dark chocolate – I used sugar-free dark chocolate bars or chips sweetened with stevia. It is optional but depending on your sugar-free chocolate brand you may like to add a bit of coconut oil to melt it. Some brands tend to burn in the microwave if you don’t add a tiny bit of oil so I prefer to keep you aware of that.
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How to make powdered sugar-free sweeteners at home?
If you don’t have powdered sweetener, don’t panic! It is very easy to create homemade sugar-free powdered sweeteners.
First, add sugar-free crystal sweetener – erythritol or Monk fruit – into a blender.
Make sure you fully cover the blade or it won’t work.
Then, blend on high speed for 30 seconds -1 minute. Your crystal sweetener will turn into an icing sugar texture, with no carbs and no sugar!
Finally, store your powder in an airtight container in the pantry for up to 3 months.
Use this as you would use icing sugar. It makes delicious cake glazing like in my keto lemon pound cake recipe.
How to make keto buckeye peanut butter balls?
These no-bake peanut butter balls are very easy to make!
All you need is to prepare the batter by combining the natural peanut butter with coconut flour and erythritol.
Then dip your Keto Buckey Balls into melted sugar-free dark chocolate.
A buckeye peanut butter ball is not fully covered by chocolate. The trick to achieving this perfect result is to insert a toothpick in the middle of the ball.
Then, use the toothpick as a guide to roll the ball into the sugar-free melted chocolate without adding some on top.
Finally, close the little hole left by the toothpick with your finger.
Also, freeze your ball to set the chocolate quickly. I always place the balls on a plate covered with parchment. It is the easiest way to remove the balls from the plate without breaking the chocolate shell.
More no-bake keto recipes
I love creating no-bake keto dessert recipes. If you do, I recommend trying my other no-bake keto recipes with peanut butter:
I hope you guys enjoyed this simple no-bake peanut butter ball healthy recipe. Don’t forget to save it for later on Pinterest!
Recipe Card
Keto Buckeyes (No-Bake Peanut Butter Balls)
Ingredients
- 1 cup Natural Peanut Butter no added oil, no added sugar
- ⅔ cup Coconut Flour
- ⅓ cup Erythritol
Chocolate coating
- 3.2 oz Sugar-free Chocolate Chips
- 2 teaspoons Coconut Oil
Instructions
- Line a plate or chopping board with a piece of parchment paper. Set aside.
- In a medium-size mixing bowl, add fresh runny peanut butter along with coconut flour and erythritol.
- Combine with a spatula at first, then use your hands to knead the dough. You want all the ingredients to be evenly combined. It should take no more than 1 minute to form a dough ball that holds together. It should be soft, slightly sticky, and shiny.
- Divide the dough into 18 even pieces.
- Roll each piece into a ball, and place each ball onto the plate covered with parchment paper. The dough is soft and will slightly flatten. That is ok! Keep rolling the balls, and make sure you leave a 1-thumb space between each ball to prevent them from sticking together.
- Place the plate in the freeze for 12 minutes. This step will firm up the balls slightly. This will allow you to shape beautiful balls, and it makes it easier to dip the balls into the melted chocolate. Don't skip this!
- Remove from the freezer and reshape the balls that may have flattened too much.
- Place the plate back in the freezer for 12 minutes.
- Meanwhile, prepare the chocolate dipping sauce.
Chocolate coating
- Add the sugar-free dark chocolate pieces with the coconut oil into a microwave-safe bowl.
- Microwave by 30-second bursts, stirring between each until the chocolate is fully melted and shiny.
- Remove the plate with the peanut butter balls from the fridge. They must be half-frozen, hard on the sides, and still soft in the center. If too soft, keep them in the freezer for an extra 5-10 minutes.
- Plant a toothpick in the center of the peanut butter ball.
- Dip the peanut butter ball into the melted chocolate using your toothpick as a tool to gently roll the ball into the chocolate. As the peanut butter balls are slightly frozen and your chocolate is hot, the shell should harden fast.
- Bring the peanut butter ball back to the plate covered with parchment paper.
- Repeat the chocolate dipping steps until the 18 balls have been covered with chocolate.
- Bring the plate back to the freezer to set the chocolate shell. It should take about 3-5 minutes.
- Store the balls in an airtight container in the fridge, don't overlap to prevent them from sticking together. They store for up to 2 weeks. Don't store at room temperature, or they get really soft.
Freezing
- Freeze in a ziplock bag or airtight container and defrost at room temperature 3-4 hours before eating. They can also be eaten half frozen.
- Replace the peanut butter with the same quantity of sunflower seed butter.
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I love peanut butter balls, so with a change in diet it was so nice to find your recipe. These are amazing! I did struggle with closing the toothpick hole so ended up dipping the whole thing in chocolate, which of course is amazing. I’ll try again with the next recipe to make them as shown – these are a keeper! Thanks so much 🙂
Thank you for the recipe. Made it and loved it. But how do you roll the peanut butter into balls? I ended up making peanut butter rocks instead of balls. Tasted awesome but I would love to roll into balls the way your prep looks. Please help.
It pretty much depends how hot it is in the room you are making them. They are very soft above 23C, so if it’s summer where you are, place the dough in the freezer 10 minutes or until hard enough to shape in balls and hold their shape.
Thank you for the reply. Appreciated. Will try this again over the weekend. I’m sure they’ll turn out perfect this time around.
My “dough” is still too liquidy and wouldn’t roll into balls even after trying to refrigerate the mixture, any suggestions?
It seems that you are missing coconut flour, simply add more coconut flour, it’s full of fiber and it will soak up the liquid
These turned out so yummy! I didn’t have sugar free chocolate. To sub I melted half a bar of 86% cacao chocolate I ha, in a double broiler. I love dark chocolate and peanut butter, this definitely hit the spot!
Thanks for he lovely feedback. I love dark chocolate too and any chocolate with more than 85% cocoa is keto friendly so you are all good here! Enjoy the recipes on the blog, XOXO Carine
I made these just like your recipe and I have to say, they do not contain enough swerve at all. They are way too peanut buttery- I think the ratio is just off. Most other recipes call for a lot more of the substitute confectioners sugar to get more of a true Buckeye texture and taste.I just feel like I am eating a ball of peanut butter. Just wanted to warn other people making this recipe in case they were looking for something a little truer to e regular buckeye.
I am sorry you didn’t enjoy the recipe. If you have a sweet tooth you can increase sweeteness using stevia drops. Many people enjoy the recipe so I guess it depends of everyone taste. I hope you find more recipe you love on the blog, Enjoy! XOXO Carine
Super easy to make and absolutely delicious! I’m totaly in love with this little guys, the flavor is just like a typical candie in my country that we call “paçoca” made just with pean and sugar
Thank you for sharing the recipe, now I can eat a healthier “paçoca” ????♡
My pleasure !I am so happy you like those little treats thanks for trying my recipes and taking some time to review. Talk to you soon, XOXO Carine.