Buckeye Fat Bombs

About

Buckeye cookies are an American Midwest delight! Traditionally, they are balls of peanut butter and powdered sugar dough dipped in chocolate, meant to resemble the nut from the Ohio Buckeye tree. This keto version is oddly similar to a fat bomb. Now, you can have a no-bake dessert and healthy keto treat all in one bite!

*Please note you will be directed to use more heavy cream and chocolate than what is indicated in the ingredient list. The ingredient list is for calculating nutrition only.

Ingredients

4 ounce butter
4 package stevia leaf noncaloric sweetener (green packet)
⅓ cup peanut butter
¼ teaspoon vanilla extract
1 tablespoon heavy cream
3 tablespoon dark chocolate

Instructions

Cream the butter and stevia together in a stand mixer with a paddle attachment. Mix the butter until the stevia is fully incorporated.
Mix in the peanut butter and vanilla extract. Mix until you have a lump-free, consistent batter.
Scoop the batter into a plastic piping bag or ziploc bag with the corner cut off. Pipe 18-20 discs into the bottom of a 24-count mini-cupcake pan. You may LIGHTLY spray the pan with pan spray for easier removal later, but it’s not necessary. If you do not own a mini-cupcake pan, you may pipe the discs straight onto a sheet pan lined with parchment paper. No matter which method you choose, the discs should not exceed a height of ½-inch or a diameter of 1½-inches.
Set the fat bombs in a freezer for 1 hour. Prepare the next step at the end of the freezer time, but don’t take the fat bombs out of the freezer until it’s time to utilize them.
When the fat bombs are frozen, prepare the dipping chocolate. Bring 3 TB of heavy cream to just below a simmer over a double-boiler (this should take around 60 seconds to do). Then, remove the cream from the heat, and quickly whisk 9 TB of dark chocolate into the hot cream. Continue whisking until you have a smooth ganache. If you need more ganache to have enough for dipping, you can increase the amount of cream and chocolate, since you won’t be consuming the excess.
Have a new sheet of parchment paper laid out on a flat surface. Remove the fat bombs from the freezer and insert a toothpick into the center of each one. Remove the fat bombs from the cupcake pan, if you used one. One by one, dip the base of the fat bombs into the chocolate ganache. Use a spoon or small spatula to push the chocolate ganache around the edges of the fat bombs, leaving the peanut butter center exposed.
Lay the buckeye fat bombs chocolate-side down on the clean parchment paper. When all fat bombs are dipped, return them to the freezer for at least 1 more hour. Enjoy straight from the freezer as a dessert or snack!