Keto Chocolate Peanut Butter Fat Bombs
Make these simple, no-bake fat bombs for a high-fat, low-carb snack that satisfies chocolate and peanut butter cravings.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 70 min
- Yield: 12 servings
- Category: Snack
- Method: No Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1/2 cup coconut oil, softened
- 1/2 cup natural peanut butter (no added sugar)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons melted sugar-free dark chocolate chips (for topping, optional)
Instructions
- Line a mini muffin tin with paper liners or silicone cups.
- In a medium bowl, combine the softened coconut oil, peanut butter, cocoa powder, sweetener, vanilla extract, and salt.
- Mix the ingredients thoroughly with a spoon or electric mixer until completely smooth and uniform.
- Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- If using, drizzle a few melted sugar-free chocolate chips over the top of each bomb.
- Place the muffin tin in the freezer for at least 1 hour, or until the fat bombs are firm.
- Once solid, transfer the fat bombs to an airtight container.
- Store the finished fat bombs in the refrigerator or freezer.
Notes
- For a firmer texture, use slightly less coconut oil.
- You can substitute almond butter for peanut butter if needed.
- If you do not have powdered sweetener, blend granulated sweetener in a food processor until fine.
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 0.5
- Sodium: 35
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
- Cholesterol: 0