Description
Rich, creamy, and indulgent, these keto peanut butter chocolate fat bombs are low-carb, high-fat treats perfect for dessert, snacks, or a quick keto-friendly pick-me-up.
Ingredients
1 cup natural peanut butter (unsweetened, no added sugar)
½ cup coconut oil (melted)
2 tbsp unsweetened cocoa powder
2–3 tbsp powdered erythritol or monk fruit sweetener (adjust to taste)
1 tsp vanilla extract
Pinch of sea salt (optional)
Instructions
1. Combine peanut butter, coconut oil, cocoa powder, sweetener, and vanilla extract in a bowl. Mix until smooth.
2. Line a mini muffin tin with silicone liners or use candy molds.
3. Spoon mixture evenly into cups.
4. Freeze 30–45 minutes until firm.
5. Pop out of molds and store in an airtight container in the fridge (up to 2 weeks) or freezer (up to 1 month).
Notes
- Use smooth, natural peanut butter for best texture.
- Powdered erythritol blends better than granulated.
- Customize flavors with coconut, nuts, or sugar-free chocolate drizzle.
- For nut-free option, swap peanut butter with almond or sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 130
- Sugar: 0g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg