• Line a baking tray with parchment paper.
• In a medium-sized mixing bowl, beat together sugar substitute, peanut butter, softened butter, peanut butter powder, vanilla, and salt. Blend until ingredients are combined, scraping down the sides of the bowl with a spatula.
• Chill the peanut butter mixture for 20 minutes in the refrigerator until firm and easy to handle.
• Line a baking tray with parchment paper. Choose a baking tray that will fit in your fridge.
• Shape the dough into 1 teaspoon sized balls and place on the parchment paper-lined baking sheet. Place these in the freezer for 20 minutes to chill.

To Make The Chocolate Shell

• If you aren’t using keto-friendly chocolate chips, then shave or grate a chocolate bar so it will melt easily.
• Then, in a microwave-safe bowl combine shaved chocolate and coconut oil and microwave on power level 5 (50% power) for 30 seconds. Stir and repeat in 20-second intervals until the mixture is smooth. Be careful not to overheat the mixture. Stir for at least thirty seconds in between heating times once the chocolate becomes melty.
• Now it’s time to coat the balls with the chocolate. Insert a toothpick into the top center of the peanut butter ball and dip into the melted chocolate. Place the buckeye onto the parchment paper and remove the toothpick. Repeat. Once all buckeyes are dipped, smooth over the toothpick hole at the top.
• Chill buckeyes until the chocolate has firmed up. 10-20 minutes.
• Store in a tightly sealed container in the refrigerator until ready to enjoy.