Place peanut butter and unsalted butter in a large mixing bowl and beat with an electric mixer on high speed until smooth and well combined.

Add the Keto Chow, powdered erythritol, and vanilla extract to the bowl and beat on low speed until everything is completely mixed together.

Place the mixture in the refrigerator to chill for about 40 minutes, or until it is firm enough to scoop into balls.

Use a small (0.5 ounce) ice cream scoop to form into balls. Set on a cookie sheet lined with parchment paper and place them in the freezer to chill.

Meanwhile, melt the chocolate chips and coconut oil in a microwave safe bowl by microwaving in 30-second bursts, stirring after each burst to distribute the heat, until the chocolate is melted. If the chocolate is hot, let cool to room temperature before using.

Remove the hardened peanut butter balls from the freezer and dip them in the chocolate individually by poking a toothpick in the top of a ball, swirling it in the chocolate so the bottom and sides are coated, and a circle of peanut butter is still visible on the top.

Use a fork if necessary to help lift the ball out of the chocolate. Allow any excess chocolate drip back into the bowl.

Set the coated buckeye on a clean parchment-lined tray and keep working until all the balls are coated. If they start to get too soft to dip, return them to the freezer until they are firm again.

Store the finished buckeyes in an airtight container in the freezer for up to three months.