Good Lifestyle

Buckeye cookies are grayed peanut butter fudge balls in chocolate. To turn themKeto, we used single ingredient swaps. Instead of powdered sugar, we use a powder sweetener approved by Keto as Xylitol or Stevia. And to keep the Keto chocolate coating, we use a sugar-free chocolate with a MCT oil added for a brilliant finish.

Make a lot of these Sunday and give yourself a sweet snack every day of the week!

Made about 15 fat bombs

Ingredients

3 c.
1/4 cup of natural creamy peanut butter, without added sugar, likeBio peanut butter of Santa Cruz
1 tsp vanilla extract
1/3 cup of sugar replacement of the keto cechine, asWedge
2/3 cup of peanut powder
1/2 cupLily's semi-sweet chocolate chips
1 tablespoonMCT bullet oil

How to do it

1. Line a cooking sheet that will suit the freezer with parchment paper.
2. In a large bowl, microwave the butter in bursts of 10 seconds to most melting. Add peanut butter, on a microwave again for 20 seconds and move to combine. The mixture must be smooth and loose.
3. Add the vanilla, peanut powder sugar and peanut powder. Stir to combine until a stiff format.
4. Use a small spoon of cookies or two teaspoon and carrying the balls. Rolling in the hands and the place on the pastry plate. Freeze for at least 20 minutes.
5. Remove the pulp balls from the freezer and remove it into your hands to create a perfectly smooth surface. Freeze for another 20 minutes.
6. In the meantime, prepare the chocolate to soak. Melt the chocolate in a microwave bowl in splinters of 20 seconds, stirring occasionally until melt. Add the MCT oil and stir to create a silky chocolate.
7. Remove the pulp balls from the freezer. Push a toothpick through every ball and plunge the chocolate ball almost to the top. Place each ball soaked on the pastry plate, remove the toothpick and use your finger to smooth the hole.
8. Freeze 5 to 10 minutes. Keep in a single layer in a seal container in the refrigerator.

RELATED: The easy guide to reduce sugar is finally here.