Description
These Keto Buckeye Bites are a delicious low-carb treat featuring chocolate cookie cups filled with creamy peanut butter and topped with a rich chocolate ganache. Perfect for anyone on a keto diet or looking for a guilt-free sweet snack that combines the classic flavors of peanut butter and chocolate in bite-sized form.
Ingredients
Cookie Cups
- 1 1/2 cups almond flour
- 1/3 cup brown sugar replacement (erythritol-based recommended)
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/4 cup butter (melted)
- 1/2 tsp vanilla extract
Peanut Butter Filling
- 6 tbsp peanut butter
- 1 ounce cream cheese
- 1/3 cup powdered sweetener
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
Chocolate Ganache
- 1/3 cup heavy cream
- 1/4 cup powdered sweetener
- 2 ounces unsweetened chocolate, chopped
- 1/2 tsp vanilla extract
Instructions
- Prepare Cookie Cups: Preheat your oven to 325ºF and line 24 mini muffin cups with silicone or parchment liners for easy removal. In a large bowl, whisk together almond flour, brown sugar replacement, cocoa powder, baking powder, and salt. Add melted butter, egg, and vanilla extract; mix until a dough forms.
- Form the Cups: Using a 1 tablespoon cookie scoop, divide the dough evenly among the prepared muffin cups. Press the dough into the bottom and up the sides to form a cup shape for each.
- Bake the Cups: Bake in the preheated oven for 12 to 15 minutes until the cups are slightly puffed and edges feel firm to the touch. Remove from oven and cool for a few minutes. Gently press the center of each cup with the end of a wooden spoon or rounded utensil to reform wells for filling.
- Cool Completely: Let the cookie cups cool entirely in the pan so they set firmly.
- Make Peanut Butter Filling: In a medium bowl, beat peanut butter and cream cheese together until smooth. Gradually add powdered sweetener, continuing to beat until fully combined. Add heavy cream and vanilla extract, and beat until smooth and creamy.
- Fill Cookie Cups: Spoon the peanut butter mixture evenly into the cooled cookie cups, filling each well.
- Prepare Chocolate Ganache: Over medium low heat, whisk heavy cream and powdered sweetener in a small saucepan and bring to a gentle simmer. Remove from heat, add chopped unsweetened chocolate, and let it sit for 5 minutes to melt. Stir in vanilla extract and whisk until the ganache is smooth.
- Top with Ganache: Spoon about 1 teaspoon of the warm ganache over each peanut butter filling. Place the bites in the refrigerator for 20 minutes to allow the chocolate to set properly.
- Decorate (Optional): You can leave the buckeye bites plain, drizzle melted peanut butter mixed with butter over them for added richness, or garnish with a peanut half for a classic look.
Notes
- Use erythritol-based sweeteners to keep this recipe keto-friendly.
- Make sure to press the centers of the cookie cups after baking so they hold more filling.
- Allow the bites to refrigerate to ensure the ganache sets firmly before serving.
- Store prepared buckeye bites in the fridge for up to 5 days.
- For a nut-free alternative, consider using sunflower seed butter instead of peanut butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
