prep time: 30 MINUTES

additional time: 1 HOUR

total time: 1 HOUR 30 MINUTES


  • 1⅓ cup all natural peanut butter (for keto, we use Justins natural, if not making keto, we use Jif)
  • ½ cup salted butter, softened
  • 1 teaspoon vanilla extract
  • 3½ cups confectioners swerve (if not keto, use powdered sugar)
  • 3 cups lily’s semisweet chocolate chips (if not keto, you can use chocolate wafers for easiest melting)
  • 1 tablespoon coconut oil


  1. Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds. 
  2. Sift the Swerve or powdered sugar into the bowl and beat until smooth.
  3. Chill the mixture in the refrigerator for 30 minutes.
  4. Line a cookie sheet with parchment paper and portion the peanut butter mixture out with a medium cookie scoop and roll into balls.
  5. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes.
  6. Just before removing the balls from the freezer, melt the chocolate an coconut oil in a wide glass on 30-second intervals, stirring between each, until fully melted.
  7. Use a toothpick to spear the balls and dip them in the melted chocolate. Use a fork to help remove the toothpick from the ball and place back on the parchment paper.
  8. Use your finger or a paring knife to lightly cover the hole from the toothpick.
  9. Allow to set until the chocolate hardens.


  • Store in an airtight container in the refrigerator for up to 7 days or freeze in a freezer bag for up to 3 months.
  • Some all natural peanut butters can be runny – if your peanut butter balls are too runny, you can stir in up to two tablespoons coconut flour to help thicken. Try to mix natural peanut butter well so it is smooth, like a more processed peanut butter.
  • If you use chocolate wafers for the regular/full sugar version, omit coconut oil.
  • There will be excess chocolate remaining since you need to be able to dip these balls almost fully without covering the tops, so you need the chocolate to be deep enough at all times for the balls to sink in.
  • Don’t let the balls sit out too long before dipping because they can start to sweat and it will make it hard for the chocolate to stick.
  • Do not freeze for more than 30 minutes prior to dipping. Place in the refrigerator if not ready to dip.




Serving Size

1 buckeyeAmount Per ServingCalories164Total Fat13gSaturated Fat6gTrans Fat0gUnsaturated Fat6gCholesterol7mgSodium60mgCarbohydrates12gNet Carbohydrates3gFiber2gSugar3gSugar Alcohols9gProtein3g

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