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: 1 hour 10 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 peanut butter (no added sugar)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons chopped peanuts (optional, for topping)
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 with a spoon or electric mixer until completely smooth and uniform.
- Spoon the mixture evenly into the prepared mini muffin cups, filling each about three-quarters full.
- If using, sprinkle a few chopped peanuts on top of each bomb.
- Place the muffin tin in the freezer for at least 1 hour, or until the fat bombs are completely firm.
- Transfer the hardened fat bombs to an airtight container and store them in the refrigerator or freezer.
Notes
- For a firmer texture, use slightly less coconut oil or add 1 tablespoon of melted unsweetened chocolate to the base mixture.
- If you prefer a sweeter taste, adjust the amount of keto-friendly sweetener to your preference.
- These are best stored in the freezer and allowed to sit at room temperature for 5 minutes before eating.
Nutrition
- Serving Size: 1 bomb
- Calories: 145
- Sugar: 0.5
- Sodium: 45
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1.5
- Protein: 3
- Cholesterol: 0