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Keto Chocolate Peanut Butter Fat Bombs

A close-up of several Keto Chocolate Peanut Butter Fat Bombs, one bitten open showing the creamy interior and chocolate drizzle.
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Make these simple, no-bake fat bombs for a high-fat, low-carb snack perfect for your ketogenic diet.

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 preferred keto sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons melted dark chocolate (85% cacao or higher, for drizzling)

Instructions

  1. Line a mini muffin tin with paper liners or silicone cups.
  2. In a medium bowl, combine the softened coconut oil, peanut butter, cocoa powder, sweetener, vanilla extract, and salt.
  3. Mix all ingredients thoroughly until the mixture is smooth and uniform.
  4. Spoon the mixture into the prepared mini muffin cups, filling each about three-quarters full.
  5. Place the tin in the freezer for at least 30 minutes, or until firm.
  6. Once solid, remove the fat bombs from the tin.
  7. Melt the dark chocolate in a small microwave-safe bowl in 15-second intervals.
  8. Drizzle the melted chocolate over the tops of the fat bombs.
  9. Return the fat bombs to the freezer for 5 minutes to set the drizzle.
  10. Store in an airtight container in the refrigerator or freezer.

Notes

  • For a firmer texture, use slightly less coconut oil or freeze longer.
  • If you prefer a sweeter taste, increase the sweetener by one tablespoon.
  • You can substitute almond butter for peanut butter if needed.
  • These store well in the freezer for up to two months.

Nutrition

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