Keto Chocolate Peanut Butter Fat Bombs
Make simple, no-bake fat bombs that combine chocolate and peanut butter for a high-fat, low-carb keto snack.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 70 min
- Yield: 12 servings
- Category: Snack
- Method: No-Bake/Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1/2 cup coconut oil, softened
- 1/2 cup natural, unsweetened peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons melted dark chocolate (90% cacao or higher, optional coating)
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, powdered sweetener, vanilla extract, and salt.
- Mix all ingredients thoroughly using a fork or hand mixer until the mixture is smooth and uniform.
- Spoon the mixture into the prepared mini muffin cups, filling each about three-quarters full.
- Place the muffin tin in the freezer for at least 1 hour, or until the fat bombs are completely firm.
- If using a coating, melt the dark chocolate. Remove the firm fat bombs from the tin and drizzle or dip the tops in the melted chocolate.
- Return the fat bombs to the freezer briefly to set the chocolate coating.
- Store the finished fat bombs in an airtight container in the refrigerator or freezer.
Notes
- For a firmer texture, use slightly less coconut oil or add 1 tablespoon of unflavored whey protein powder to the mix.
- If you do not have powdered sweetener, blend granular erythritol in a blender until it reaches a fine powder consistency before mixing.
- You can substitute half the peanut butter with almond butter if desired.
Nutrition
- Serving Size: 1 bomb
- Calories: 135
- Sugar: 0.5
- Sodium: 35
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 3
- Cholesterol: 0