Oof, it’s been a while since I’ve written a recipe! My apologies guys – I’ve been doing a lot of work on the next cookbook. It should be out in a few more weeks, so keep an eye out (spoiler alert, tons of fusion recipes)!
So, the last week I made some inside out buckeye cookies (converted from a non-keto recipe) at the request of on the the members in the Ketogenic Living Facebook group. She said if I could make them, she’d love me forever, so here’s me ode to getting loved forever.
These things are really…freaking…good. No kidding, They just melt in your mouth. Now, I do realize that they’re a bit carb heavy, but 2 of them should fill you up for a snack or a dessert. They’re high in fats, and they’ve only got a bit of protein so they’re almost the perfect keto snack. Chocolate, peanut butter, vanilla come together for a luscious and decadent taste that you won’t want to give up!
Yields 20 Buckeye Cookies
The Preparation
- 1/2 cup peanut butter
- 1/4 cup coconut oil
- 3 tablespoons low-carb maple syrup
- 1 tablespoon vanilla extract
- 2 1/2 cups almond flour
- 1/4 cup erythritol
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 30 grams low-carb dark chocolate, such as ChocoPerfection
The Execution
1. In a large mixing bowl, add 1/2 Cup Peanut Butter, 1/4 Cup Coconut Oil, 3 Tbsp. Maple Syrup (recipe here), and 1 Tbsp. Vanilla Extract.
2. In a seperate bowl, add 2 1/2 Cups Honeyville Almond Flour, 1/4 Cup NOW Erythritol, 1 1/2 tsp. Baking Powder, and 1/2 tsp. Salt.
3. Using a hand mixer, mix together the wet ingredients.
4. Sift the dry ingredients into the wet ingredients using a colander or sifter.
5. Mix everything together until it forms a crumbled dough.
6. Using your hands, mix together all the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
7. Before getting your dough out, cut up 2 Chocoperfection (or 90%+ Dark Chocolate) bars into small chunks. You want to fit 1-2 pieces into each cookie.
8. Preheat your oven to 350F. Then, rip off small chunks of dough at a time. Press the chocolate into the dough.
9. Seal the dough with your hands until the chocolate cannot be seen.
10. Press the dough into a rounded tablespoon for consistent cookies.
11. Lay all cookies down on a silpat about 1 inch away from each other. You should get 20 cookies.
12. Bake cookies for 15-18 minutes. Optional: Broil cookies for additional 2-3 minutes to brown the tops.
13. Let cool and serve!
This makes a total of 20 servings of Keto Buckeye Cookies. Each serving comes out to be 152 calories, 13.5g fats, 2.6g net carbs, and 4.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup peanut butter | 759 | 64.5 | 25.8 | 7.7 | 18.1 | 32.3 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 3 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 2 1/2 cup almond flour | 1621 | 140 | 61.6 | 36.4 | 25.2 | 58.8 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 teaspoon baking powder | 4 | 0 | 1.9 | 0 | 1.9 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 30 gram low-carb dark chocolate | 117 | 12 | 15 | 9 | 6 | 0 |
| Totals | 3034 | 270.5 | 106 | 53.2 | 52.8 | 91.1 |
| Per Serving (/20) | 152 | 13.5 | 5.3 | 2.7 | 2.6 | 4.6 |
Keto Buckeye Cookies
Ingredients
- ½ cup peanut butter
- ¼ cup coconut oil
- 3 tablespoon low-carb maple syrup
- 1 tablespoon vanilla extract
- 2 ½ cup almond flour
- ¼ cup erythritol
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 30 gram low-carb dark chocolate such as ChocoPerfection
Instructions
- In a large mixing bowl, add the peanut butter, coconut oil, Ruled.Me Maple Syrup, and vanilla extract.
- In a separate bowl, combine the almond flour, erythritol, baking powder, and salt.
- Using a hand mixer, mix together the wet ingredients.
- Sift the dry ingredients into the wet ingredients using a sieve or sifter.
- Mix everything together to form a crumbly dough.
- Knead the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Before getting the dough out, cut the sugar-free dark chocolate into small chunks (allow about 1–2 per cookie).
- Preheat oven to 350F. Pull off small chunks of dough at a time. Press the chocolate into the dough.
- Shape the dough around the chocolate to seal it inside, until the chocolate can no longer be seen.
- Press the dough into a rounded tablespoon for consistent shape/sized cookies.
- Lay the cookies down on a Silpat covered baking tray with about 1" in between.
- Bake for 15–18 minutes. Optional: Broil for an additional 2–3 minutes to brown the tops.
- Let cool and serve!
