Keto Peanut Butter Chocolate Fat Bombs
Deliciously indulgent yet guilt-free, these Keto Peanut Butter Chocolate Fat Bombs are perfect for satisfying your sweet tooth without breaking your low-carb diet. Quick and easy to make, they provide a rich, chocolatey treat ideal for any occasion.
Ingredients
Base Ingredients
- 1/2 cup natural peanut butter Use unsweetened and oil-free for a clean taste.
- 1/3 cup coconut oil Choose refined for a neutral flavor or unrefined for that coconut essence.
- 2 tablespoons unsalted butter or ghee Optional, but adds richness.
Flavoring Ingredients
- 3 tablespoons unsweetened cocoa powder Or cacao powder works too.
- 2-4 tablespoons powdered keto sweetener Erythritol, allulose, or a blend; powdered dissolves better.
- 1 teaspoon alcohol-free vanilla extract For added flavor.
- 1 pinch sea salt To enhance all the flavors.
Optional Add-ins
- 2 tablespoons sugar-free chocolate chips For added texture.
- 1 tablespoon chopped peanuts For added texture.
- unsweetened coconut flakes Optional for decoration.
Optional Coating
- flaky sea salt For finishing touches.
- cocoa powder For dusting.
Instructions
Preparation
- Set Up Your Molds: Start with either a silicone mini-muffin tray or silicone candy molds. If these aren’t available, line a small loaf pan with parchment paper.
- Warm the Base: In a small saucepan over low heat, combine peanut butter, coconut oil, and optional unsalted butter. Stir gently until smooth.
- Flavor It Up: Whisk in cocoa powder, followed by powdered keto sweetener. Add alcohol-free vanilla extract and sea salt until glossy and smooth.
- Taste and Adjust: Check the flavor, adding more sweetener if needed. Stir in additional coconut oil if too thick.
- Add Extras: Fold in sugar-free chocolate chips or chopped peanuts for texture.
- Fill the Molds: Pour the mixture into the molds, leaving a small gap for expansion.
- Chill to Set: Refrigerate for 45–60 minutes, or freeze for 20–30 minutes until firm but soft.
- Finish and Store: Pop them out of the molds and sprinkle with flaky sea salt. Store in an airtight container in the fridge for up to two weeks or freeze for up to two months.
Notes
These fat bombs are perfect for any time of day! Pair with herbal tea or a low-carb latte for a delightful treat. To maintain freshness, store in an airtight container, and follow safe food handling practices when freezing.