A peanut butter–based sweet treat is a great source of natural fat for the keto diet. Covered in chocolate, one peanut butter bite is also enough to be a quick sweet fix. But store-bought keto chocolate–peanut butter candies are often dry and chalky in texture and either cloyingly sweet or overly bitter.
So we used less sweetener than most recipes and a better-controlled mixing technique to turn these dense sweets into soft, creamy, balanced morsels. In non-keto versions of peanut butter bites (often called buckeyes), the dough is typically held together by large amounts of confectioners’ sugar, which we couldn’t use. Instead we achieved the right amount of sweetness using powdered erythritol, which combines with the softened butter more easily than granulated.
Mixing the ingredients until the dough just formed and then refrigerating it made the candy easier to roll. A dip in unsweetened tempered chocolate was the perfect indulgent finish. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions. Do not make these in a room that is warmer than 80 degrees.
Jump to RecipeInstructions :
- Using stand mixer fitted with paddle, mix peanut butter, butter, and salt on medium speed until mixture is nearly combined with some visible pieces of butter remaining, about 30 seconds. Reduce speed to low and slowly add 1 cup erythritol. Mix until just combined, scraping down sides of bowl as needed. Cover bowl, transfer to refrigerator, and let dough chill for 15 minutes.
- Line 2 large plates with parchment paper. Divide dough into 16 portions, about 1 tablespoon each. Using your hands, roll dough into balls, and arrange evenly on prepared plates. Insert 1 toothpick three-quarters of the way into each ball. Freeze balls until firm, about 1 hour.
- Microwave chopped chocolate in medium bowl at 50 percent power, stirring every 15 seconds, until two-thirds melted (chocolate should not be much warmer than body temperature; check by holding bowl in palm of your hand), 2 to 3 minutes. Remove melted chocolate from microwave and stir in remaining grated chocolate and remaining 2 tablespoons erythritol until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary.
- Tilt bowl slightly so chocolate pools on 1 side. Working with 1 plate of balls at a time (keeping second plate in freezer), grasp toothpicks and dip balls in chocolate until covered by two-thirds. Allow excess to drip off, then return balls to prepared plate. Refrigerate balls, uncovered, until chocolate is set and peanut butter mixture is no longer frozen, about 30 minutes. Remove toothpicks and serve.
Chocolate Peanut Butter Bites
Ingredients
- ½ cup unsweetened creamy peanut butter
- 4 tablespoons unsalted butter cut into 4 pieces, softened
- ⅛ teaspoon table salt
- 1 cup 4 ounces plus 2 tablespoons powdered erythritol, divided
- 6 ounces unsweetened chocolate 4 ounces chopped fine, 2 ounces grated
Instructions
- Using stand mixer fitted with paddle, mix peanut butter, butter, and salt on medium speed until mixture is nearly combined with some visible pieces of butter remaining, about 30 seconds. Reduce speed to low and slowly add 1 cup erythritol. Mix until just combined, scraping down sides of bowl as needed. Cover bowl, transfer to refrigerator, and let dough chill for 15 minutes.
- Line 2 large plates with parchment paper. Divide dough into 16 portions, about 1 tablespoon each. Using your hands, roll dough into balls, and arrange evenly on prepared plates. Insert 1 toothpick three-quarters of the way into each ball. Freeze balls until firm, about 1 hour.
- Microwave chopped chocolate in medium bowl at 50 percent power, stirring every 15 seconds, until two-thirds melted (chocolate should not be much warmer than body temperature; check by holding bowl in palm of your hand), 2 to 3 minutes. Remove melted chocolate from microwave and stir in remaining grated chocolate and remaining 2 tablespoons erythritol until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary.
- Tilt bowl slightly so chocolate pools on 1 side. Working with 1 plate of balls at a time (keeping second plate in freezer), grasp toothpicks and dip balls in chocolate until covered by two-thirds. Allow excess to drip off, then return balls to prepared plate. Refrigerate balls, uncovered, until chocolate is set and peanut butter mixture is no longer frozen, about 30 minutes. Remove toothpicks and serve.