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: 40 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 chocolate chips (for drizzling, 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 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 30 minutes, or until the fat bombs are firm.
- If using, melt the sugar-free chocolate chips and drizzle over the tops of the hardened fat bombs.
- Return to the freezer for 5 minutes to set the drizzle.
- Store the finished fat bombs in an airtight container in the refrigerator or freezer.
Notes
- You can substitute almond butter for peanut butter if desired.
- Adjust the amount of sweetener to match your taste preference.
- For easier removal, use silicone liners instead of paper ones.
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 1
- Sodium: 40
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 3
- Cholesterol: 0