Description
Indulge in these smooth and creamy keto peanut butter chocolate fat bombs, perfect for a late-night snack or a quick energy boost.
Ingredients
Scale
- 1/2 cup natural peanut butter (unsweetened, no added oils)
- 1/3 cup coconut oil (refined or unrefined)
- 2 tablespoons unsalted butter or ghee (optional)
- 3 tablespoons unsweetened cocoa powder
- 2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: 2 tablespoons sugar-free chocolate chips
- Optional: 1 tablespoon chopped peanuts
- Optional: flaky sea salt or cocoa powder for coating
Instructions
- Set up your molds. Use a silicone mini-muffin tray or silicone candy molds. If you don’t have molds, line a small loaf pan with parchment.
- Warm the base. In a small saucepan over low heat, add peanut butter, coconut oil, and unsalted butter (if using). Heat gently until smooth.
- Flavor it up. Whisk in cocoa powder, powdered sweetener, vanilla extract, and sea salt until glossy and lump-free.
- Taste and adjust. If sweeter needed, add more sweetener. For thickness, stir in coconut oil.
- Add extras. Fold in chocolate chips or chopped peanuts for texture.
- Fill the molds, leaving a gap at the top. If using a loaf pan, smooth the top with a spatula.
- Chill to set in the fridge for 45–60 minutes or freeze for 20–30 minutes until firm.
- Finish by popping them out and optionally sprinkling with flaky sea salt. Store in an airtight container.
Notes
Taste as you go and adjust the sweetness or texture as needed. Store in the fridge for up to 2 weeks or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 180
- Sugar: 2g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: keto, fat bombs, chocolate, peanut butter, dessert, no-bake, low carb