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Keto Chocolate Peanut Butter Fat Bombs
American

Keto Chocolate Peanut Butter Fat Bombs

No-bake bite-size truffles of peanut butter, coconut oil and cocoa, sweetened sugar-free. A grab-and-go energy fat bomb that keeps you in ketosis and curbs sweet cravings.

10 min
Total time
12
Servings
10 min
Prep
0
beginnersnackketolow-carbgluten-freesugar-freevegetarian
Source: Classic keto peanut butter fat bombs

Ingredients

12 servings
  • 130 g natural peanut butter, unsweetened, smooth
  • 120 ml coconut oil, melted
  • 30 g unsweetened cocoa powder
  • 48 g powdered erythritol, or monk fruit
  • 5 ml vanilla extract
  • 0.5 g salt

Make it your way

Instructions

Plan my prep
  1. Step 1.Line a 12-cup mini muffin tin with paper or silicone liners, or use a silicone candy mold.
  2. Step 2.Place the peanut butter and coconut oil in a microwave-safe bowl and microwave for 30 to 45 seconds until melted, then whisk smooth.
  3. Step 3.Whisk in the cocoa powder until no lumps remain.
  4. Step 4.Whisk in the powdered erythritol, vanilla and pinch of salt until fully combined and glossy.
  5. Step 5.Taste and adjust sweetener to preference while the mixture is still pourable.
  6. Step 6.Divide evenly among the 12 molds, about 1 tablespoon each.
  7. Step 7.Freeze for 20 to 30 minutes until firm.
  8. Step 8.Pop the fat bombs out and store in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months. Serve chilled, as they soften at room temperature.

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