Place your keto cereal into a zip-lock bag or food processor. If using a bag, press out the air and seal it tightly. Use a rolling pin or the bottom of a heavy cup to crush the cereal until you have fine crumbs with a few small crunchy pieces left. This gives the Butterfinger Balls their signature crispy texture. Set the crushed cereal aside.

Add the peanut butter, sweetener, and vanilla extract to a medium mixing bowl. Use a spatula or wooden spoon to mix everything together until the peanut butter becomes smoother, shinier, and slightly lighter in texture. If your peanut butter is extra thick, warm it in the microwave for about 10 seconds so it blends more easily.

Begin adding the protein powder slowly, about 2 tablespoons at a time. Mix well after each addition. This prevents the dough from becoming chalky and helps it come together evenly. Keep adding and mixing until the mixture thickens into a soft, moldable dough that pulls away from the sides of the bowl.

Add the crushed cereal to the bowl and gently fold it into the dough. Mix until the crispy pieces are evenly distributed throughout. The mixture should feel firm, slightly sticky, and easy to roll. If it feels too wet, add a teaspoon or two of extra protein powder. If it feels too dry, add a tiny spoonful of peanut butter.

Scoop out small portions of the dough using a spoon or cookie scoop. Roll each portion between your palms until it forms a smooth, firm ball. Place every ball onto a parchment-lined tray or plate, spacing them slightly apart so they don’t stick together.

In a microwave-safe bowl, add the sugar-free chocolate chips and coconut oil. Microwave in 20–30 second intervals, stirring well after each round, until the chocolate is completely melted, smooth, and glossy. Be careful not to overheat it, as chocolate can burn quickly.

Drop one ball at a time into the melted chocolate, using a fork to gently roll and coat it completely. Lift the ball with the fork, tap the fork against the bowl to remove excess chocolate, and then slide the coated ball back onto the parchment paper. Repeat with all remaining balls.

Transfer the tray of chocolate-coated balls to the freezer and chill them for about 10 minutes, or until the chocolate hardens into a firm, crisp shell that cracks slightly when bitten.

Enjoy the High-Protein Butterfinger Balls chilled straight from the fridge or allow them to soften for a minute at room temperature for a creamier texture.