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Keto Chocolate Peanut Butter Fat Bombs

Close-up of Keto Chocolate Peanut Butter Fat Bombs, one cut open revealing a peanut butter center, topped with chopped nuts.
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Make simple, no-bake fat bombs that combine chocolate and peanut butter for a high-fat, low-carb keto snack.

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 salt
  • 2 tablespoons chopped peanuts (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 and peanut butter. Mix until smooth.
  3. Add the cocoa powder, sweetener, vanilla extract, and salt to the bowl. Mix thoroughly until all ingredients are fully incorporated and the mixture is uniform.
  4. Spoon the mixture evenly into the prepared mini muffin cups, filling each about three-quarters full.
  5. If using, sprinkle a few chopped peanuts on top of each bomb.
  6. Place the muffin tin in the freezer for at least 1 hour, or until the fat bombs are completely firm.
  7. Transfer the firm fat bombs to an airtight container and store them in the refrigerator or freezer.

Notes

  • For a firmer texture, use slightly less coconut oil.
  • If you prefer a richer chocolate flavor, use cocoa butter instead of some of the coconut oil.
  • Store these fat bombs in the refrigerator for up to one week or the freezer for up to three months.

Nutrition

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