Keto Buckeyes With MCT Oil

August 31st, 2018

You might know the buckeye as a creamy, dreamy chocolate and peanut butter dessert, but the O.G. buckeye is actually a tree native to the American Midwest (and Ohio State’s mascot!). These bites were created to look like the tree’s round fruit that hang encased in a dark outer shell. Naturally, we put a Thrive Market spin on a classic by adding energizing MCT oil, and we promise the hardest part of this no-bake recipe is simply waiting for all the ingredients to chill.

Keto Buckeyes With MCT Oil

Yield: 9–12 servings (depending on scoop size)
Active Time: 25 minutes
Total Time: 1 hour and 25 minutes


For the buckeyes:
2 tablespoons Thrive Market Organic MCT Oil
1/4 cup Thrive Market Organic Creamy Peanut Butter
2 tablespoons erythritol sweetener
1 tablespoon Organic Raw Coconut Butter, softened
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup Thrive Market Almond Flour

For the chocolate sauce:
1/2 bag (4 ½ ounces) vegan chocolate chips

1 teaspoon vanilla extract

1/4 teaspoon sea salt
2 tablespoons Thrive Market MCT Oil


Make the buckeyes:
Whisk MCT oil, peanut butter, erythritol, coconut butter, vanilla, and salt in a large bowl. Stir in almond flour until batter is thick. (If it’s too thick, thin with more MCT oil, 1 teaspoon at a time.) Use a cookie scoop to portion mixture into small balls; arrange on a parchment-lined sheet tray. Place in the freezer until firm, about 30 minutes.

Make the chocolate sauce:
Add chocolate chips, vanilla, salt, and MCT oil to a bowl set over a double boiler; whisk until smooth. Be sure not to let any water condensation get into the chocolate! Off heat, insert a toothpick into a frozen buckeye and dip it into the chocolate, leaving part of the peanut butter exposed. Return to baking sheet and chill until firm, an additional 30 minutes. Refrigerate any leftovers in an airtight container for up to 1 week.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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