Keto Buckeye Bites Recipe

Keto Buckeye Bites piled up on a white plate with one cut in half to show th inside.

Bake up some Keto Buckeye Bites for a fun, crowd-pleasing treat! These low carb chocolate cookie cups are filled with creamy peanut butter and topped with sugar-free chocolate ganache. Great for get togethers or snacking at home.

Course Dessert

Cuisine American

Keyword boston cream pie cookie cups, buckeye bites

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 254kcal

Author Carolyn

Equipment

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

Cookie Cups

Preheat the oven to 325ºF and line 24 mini muffin cups with silicone or parchment liners.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk in the melted butter, egg, and vanilla extract until the dough comes together.
Use a 1 tablespoon cookie scoop to divide the dough between the prepared cups. Press into the bottom and up the sides of each cup.
Bake 12 to 15 minutes, until slightly puffed and the edges are just firm to the touch. Remove and let cool a few minutes, then gently reform the well in the center with the end of a wooden spoon or another blunt rounded kitchen utensil.
Let cool completely in the pan.

Peanut Butter Filling

In a medium bowl, beat the peanut butter with the cream cheese until smooth. Beat in the sweetener until well combined.
Add the heavy cream and beat until smooth. Spoon the filling into the cooled cookie cups.

Chocolate Ganache

In a small saucepan over medium low heat, whisk together the cream and sweetener. Bring to just a simmer.
Remove from heat and add the chopped chocolate. Let sit to melt 5 minutes, then add the vanilla and whisk until smooth.
Spoon about 1 teaspoon of the mixture over the peanut butter filling. Refrigerate 20 minutes to help set the chocolate.

To decorate:

Leave them plain or melt a little peanut butter with some butter and drizzle overtop. Or simply had a peanut half for garnish!

Nutrition