• Sarah Gearino

Low Carb Protein Buckeyes


I’ve said it before and I’ll say it again…I LOVE PEANUT BUTTER AND CHOCOLATE! Homemade buckeyes are my absolute favorite dessert, but I hate consuming so much sugar when I eat them. I received a few free samples of Labrada Whey Protein and I decided to give it a try in this recipe. I would have to say that these balls of deliciousness were a hit and I will definitely be making these again very soon! The recipe is SUPER easy and you can feel free to use ANY protein powder that you may have on hand. To make this recipe PALEO friendly, just substitute the protein powder for raw (plant based) protein, add an extra 1/2 cup protein powder in place of the PB2, and use almond butter instead of peanut butter.


Peanut Butter Dough Ingredients

Chocolate Coating Ingredients

Instructions

  1. In a large bowl, combine all ingredients for the peanut butter balls. Mix well!

  2. Roll the dough into small balls, using about a spoon full of peanut butter dough. Line a cookie sheet with either wax or parchment paper and place the balls on the paper.

  3. Place the cookie sheet in the freezer for at least 20 minutes. While the peanut butter dough is in the freezer, prepare the chocolate in a saucepan. Place all chocolate ingredients into a saucepan and turn on low heat. Stir the chocolate until it is mixed well and liquid.

  4. Remove the balls from the freezer and begin the dipping process. You want the balls to be fairly cold and firm, so make sure they are! Push a toothpick through the top of a ball and then dip in the chocolate in order to coat 3/4 of the peanut butter ball.

  5. Drop the coated ball back onto the parchment paper and remove the toothpick. Repeat this process for all of the balls. Place the cookie sheet back into the freezer until you are ready to serve.

  6. ENJOY!

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