• Krista Smith, FNTP

Low Carb 5-Ingredient Buckeyes

Who doesn't adore peanut butter and chocolate??

All right, some don't. BUT no one in this house is one of "those people."

I first tried a buckeye about 12 years ago during my first year of teaching elementary. (They get their name because once dipped in chocolate, it resembles a deer's eyeball.)

One of the 5th graders' parents brought them to me and I've been hooked ever since. I used to make them the traditional, tasty, sugar-laden way--which are definitely amazing on the taste buds, not so much on the waistline--but found other recipes to trim the sugar/carbs and fit my lifestyle. My recipe is a synthesis of a few different variations I've made in the past and honestly tastes just as good as the real deal.

All you need for the peanut butter balls is creamy peanut butter, blanched almond flour, confectioner's style sweetener (I like Swerve) and cream cheese. The cream cheese gives it a richer flavor but isn't necessary for the texture. You can omit it if you need these dairy free.

Run it in the food processor until well combined. The mixture will appear pebbly, but still soft enough to squish together if you tried.

I use food-grade disposable kitchen gloves for the next step of creating the peanut butter ball. Although I'm not a "germaphobe", something about rolling food around in my hands--however clean they may be--then expecting people to eat the food, seems super gross. So use gloves and be sanitary.

Form into 1" balls or, if the mixture is too sticky, refrigerate for about 30-60 minutes before rolling. I noticed that it crumbled a bit when rolling, so I formed the shape, let it sit for a few minutes and then reworked it into a smoother ball.

Stick toothpicks into the ball and freeze for about an hour. Better yet, if you have a deep freezer, put them in there for 30 minutes.

Melt the chocolate in a double boiler until smooth, then remove from heat. I take the whole top pot off so the chocolate cools ever so slightly. Working quickly, hold the toothpick and dip the ball into the chocolate to that most of it is covered. Place back on the wax paper. Remove the toothpick. Freeze for about 10 minutes or refrigerate.

Keep refrigerated until ready to give away or serve.

Make these for your next gathering or as part of your treat giveaway for family and friends. They won't disappoint!

Low Carb 5-Ingredient Buckeyes

By Krista Smith, NTP

Makes about 26

Prep Time: 15 minutes plus 30 minutes chilling


1C organic creamy peanut butter

1C blanched almond flour

¼ C full-fat cream cheese**

2/3C Swerve confectioner’s sweetener

5 oz Enjoy life chocolate chips (or Lily’s brand for sugar free)


Line a sheet pan or large storage container with wax paper. Be sure it’s something that will fit flat in your freezer! Set aside.

Combine first 4 ingredients into a food processor. Process until well combined. The mixture will look somewhat dry and crumbly, but will stick together if you press some between your fingers.

Refrigerate mixture for about 30 minutes. (Mixture that’s too soft will become too sticky to roll.)

Roll into balls about 1” in diameter. Carefully press a toothpick into the center to use for dipping into the chocolate later. Place in the wax lined pan and freeze for 1 hour.

Melt the chocolate in a double boiler, stirring until smooth. Remove from heat. Take out the peanut butter balls a few at a time and dip 2/3 into the chocolate, keeping the rest in the freezer until ready to dip. If the peanut butter balls begin to soften, place back in the freezer until they can be dipped.

Store in the refrigerator until ready to serve.

**Omit cream cheese for dairy free**

Nutrition Facts per 1 buckeye (This is an approximate, based on size & brands I used. Calculations from MyFitnessPal)

Calories: 126

Fat: 9.5g

Protein: 3.9g

Carbs: 6.5g

Fiber: 1.8g

Sugar: 3.5g

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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