Description
Indulge in these guilt-free Keto Peanut Butter Chocolate Fat Bombs, combining rich chocolate and creamy peanut butter for a delicious low-carb treat.
Ingredients
Scale
- 1/2 cup Natural Peanut Butter (unsweetened)
- 1/3 cup Coconut Oil
- 2 tablespoons Unsalted Butter or Ghee (optional)
- 3 tablespoons Unsweetened Cocoa Powder
- 2–4 tablespoons Powdered Keto Sweetener (to taste)
- 1 teaspoon Vanilla Extract
- Pinch of Sea Salt
- Optional: 2 tablespoons Sugar-free Chocolate Chips
- Optional: 1 tablespoon Chopped Peanuts
Instructions
- Set up your molds: Place your silicone mini-muffin tray or candy molds on a baking sheet.
- Warm the base: In a small saucepan over low heat, combine the peanut butter, coconut oil, and unsalted butter. Stir gently until smooth.
- Whisk in the cocoa powder, powdered sweetener, vanilla extract, and sea salt until the mixture is free from lumps.
- Taste and adjust sweetness as needed, adding more sweetener or coconut oil to adjust the thickness.
- Fold in any optional ingredients for added texture.
- Pour the mixture into the prepared molds, leaving a small gap for expansion.
- Refrigerate for 45-60 minutes or freeze for 20-30 minutes until set.
- Pop the fat bombs out of the molds and store in an airtight container.
Notes
These fat bombs can be stored for up to 2 weeks in the fridge or 2 months in the freezer. Customize with your favorite nut butter or add-ins.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg