Print

Keto Chocolate Peanut Butter Fat Bombs

Close-up of seven rich, dark Keto Chocolate Peanut Butter Fat Bombs topped with sea salt flakes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple, no-bake fat bombs for a high-fat, low-carb keto snack combining chocolate and peanut butter flavors.

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 (optional, for topping)

Instructions

  1. Line a mini muffin tin with paper liners or silicone cups.
  2. In a medium bowl, combine the softened coconut oil, peanut butter, cocoa powder, sweetener, vanilla extract, and salt.
  3. Mix all ingredients thoroughly until completely smooth and uniform.
  4. Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Place the muffin tin in the freezer for at least 30 minutes, or until the fat bombs are firm.
  6. If using, drizzle melted sugar-free chocolate chips over the tops of the hardened bombs.
  7. Return to the freezer for 5 minutes to set the topping.
  8. Transfer the finished fat bombs to an airtight container and store them 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 granular sweetener in a food processor until fine before mixing.

Nutrition

Find it online: https://flavorzine.com/keto-chocolate-peanut-butter-fat-bombs/