Description
Delightful bite-sized treats combining peanut butter and chocolate, perfect for a low-carb lifestyle.
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 or cacao powder
- 2–4 tablespoons powdered keto sweetener (like erythritol or allulose)
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Optional add-ins: 2 tablespoons sugar-free chocolate chips, chopped peanuts, or unsweetened coconut flakes
- Optional coating: flaky sea salt or cocoa powder
Instructions
- Prepare your molds: Use silicone mini-muffin trays or line a loaf pan with parchment paper.
- Warm the base ingredients: In a saucepan over low heat, combine peanut butter, coconut oil, and optional butter. Stir until smooth.
- Add the cocoa powder, sweetener, vanilla, and sea salt. Whisk until glossy.
- Taste and adjust sweetener if needed.
- Fold in extras, like chocolate chips or peanuts, if using.
- Fill the molds, leaving a small gap at the top.
- Chill in the fridge for 45-60 minutes or freeze for 20-30 minutes until firm.
- Pop them out and finish with flaky sea salt or cocoa powder if desired.
Notes
Store fat bombs in an airtight container in the refrigerator for up to two weeks or in the freezer for up to two months. Label your container with the date.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 150
- Sugar: 1g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: keto, fat bombs, low-carb, dessert, no-bake