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To make these tasty Keto Chocolate Peanut Butter Fat Bombs, you need: - 1 cup natural peanut butter (unsweetened) - 1/2 cup coconut oil, melted - 1/4 cup unsweetened cocoa powder - 1/4 cup erythritol or stevia, adjusted to taste - 1 teaspoon vanilla extract - Pinch of salt - Optional: Chopped nuts or sugar-free chocolate chips You can adjust the recipe for different diets. If you want a nut-free option, use sunbutter instead of peanut butter. For a dairy-free version, ensure your sweetener is dairy-free. You can swap coconut oil with avocado oil if you prefer. If you do not like erythritol, try monk fruit sweetener. These fat bombs are rich in healthy fats. Each serving has about 100 calories. They provide about 9 grams of fat and 2 grams of net carbs. This makes them a great snack for a keto diet. They help keep you full and give you energy. Enjoy them when you need a sweet treat without the carbs! {{ingredient_image_1}} Start by gathering your ingredients. You need natural peanut butter, melted coconut oil, unsweetened cocoa powder, erythritol or stevia, vanilla extract, and a pinch of salt. In a medium mixing bowl, combine the melted coconut oil and peanut butter. Mix these two well until they blend smoothly. This step is key for a nice texture. Next, add the unsweetened cocoa powder, erythritol, vanilla extract, and salt. Stir continuously until the mixture becomes creamy and smooth. If you want, fold in chopped nuts or sugar-free chocolate chips for extra crunch and flavor. Now it's time to mold your mixture. Grab a mini muffin tin or silicone molds. If you like, line them with parchment paper to make removal easier later. Pour the creamy mixture into the molds, filling each about three-quarters full. This helps them hold their shape when frozen. Be sure to fill them evenly so they freeze at the same rate. Place your filled molds in the freezer. Let them freeze for about 30 to 40 minutes. Check to see if they are firm to the touch; this means they are ready. Once firm, carefully remove the fat bombs from the molds. Store them in an airtight container. You can keep them in the refrigerator or the freezer. This way, they'll stay fresh and tasty for when you need a quick snack or treat. To get the best texture for your fat bombs, mix well. Use smooth, natural peanut butter. The coconut oil must be melted but not hot. This helps blend everything easily. Stir until the mix is smooth and creamy. If you add nuts or chocolate chips, fold them in gently. This keeps your fat bombs from being too dense. Sweetness is key to a great taste. Start with 1/4 cup of erythritol or stevia. Taste the mix. If you want it sweeter, add more. Just remember, sweeteners can vary in strength. Adjust it slowly so you get your perfect flavor. You can also try different sweeteners to find what you love best. You can make these fat bombs ahead of time. Once they are firm, store them in an airtight container. They last well in the fridge for about a week. For longer storage, keep them in the freezer. Just take out what you need, and they are ready to eat. Enjoy a tasty treat anytime! Pro Tips Quality Ingredients: Use high-quality, natural peanut butter for the best flavor and texture. Avoid brands with added sugars or oils. Adjust Sweetness: Taste the mixture before pouring it into molds; adjust the sweetness with erythritol or stevia to suit your preference. Texture Variations: Experiment with different add-ins like shredded coconut or dried berries to change the flavor profile and texture of your fat bombs. Storage Tips: Store the fat bombs in an airtight container in the refrigerator for up to two weeks or in the freezer for longer shelf life. {{image_2}} You can change the taste of your fat bombs easily. Add a tablespoon of instant coffee for a mocha twist. Want a fruity touch? Mix in a few drops of orange or peppermint extract. You can also add spices like cinnamon or nutmeg for warmth. Feel free to get creative with flavors you love! If you need nut-free options, use sunbutter or pumpkin seed butter instead of peanut butter. Both work well and keep the fat bomb creamy. You can also try tahini, which gives a unique flavor. These options keep your recipe tasty and safe for those with nut allergies. For a lower-carb chocolate taste, use cacao nibs instead of cocoa powder. They add a crunchy texture and rich flavor. You can also opt for sugar-free dark chocolate. Melt it and drizzle over the top for a fancy touch. These swaps keep your fat bombs delicious and keto-friendly. Keto fat bombs are a great snack for people on a ketogenic diet. They help you stay in ketosis by providing healthy fats without carbs. These fat bombs have a low-carb count, which supports your body's fat-burning state. You can enjoy them without guilt, knowing they fit your meal plan. When you need a quick snack, fat bombs are perfect. They are easy to grab and tasty. Pair them with a cup of coffee or tea for a delightful treat. You can also serve them at parties as a sweet surprise. They can even satisfy your sweet tooth without breaking your diet. Fat bombs provide healthy fats that give you energy. They help keep you full, so you won’t feel hungry soon after eating. This makes them a smart choice for busy days. The mix of peanut butter and coconut oil in these fat bombs is both tasty and nutritious. Enjoying fats can make you feel good while following your diet. Keto chocolate peanut butter fat bombs can last up to two weeks in the fridge. Store them in an airtight container to keep them fresh. If you freeze them, they can last for about three months. Just make sure to thaw them in the fridge before eating. Yes, you can use natural sweeteners like stevia or monk fruit. These sweeteners are low in carbs and work well in this recipe. You may need to adjust the amount to get the right sweetness level. Taste as you go to find what you like best. Fat bombs pair great with coffee or tea. The rich flavors complement each other nicely. You can also enjoy them with fresh berries for a fruity touch. If you like crunch, try them with nuts or seeds. These pairings make for a fun and tasty snack. In this post, we explored how to make keto fat bombs, from ingredients to storage tips. You learned about different substitutions and how to adjust sweetness to fit your needs. I also shared ways to enhance flavors and make nut-free or low-carb options. Keto fat bombs can be a great snack for energy and fullness. With these tips, you can enjoy tasty treats that fit a healthy diet. Get creative, and have fun while making them!

Keto Chocolate Peanut Butter Fat Bombs

Delicious low-carb fat bombs made with peanut butter and cocoa, perfect for a quick snack or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine Keto
Servings 12
Calories 100 kcal

Ingredients
  

  • 1 cup natural peanut butter (unsweetened)
  • 1/2 cup coconut oil, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup erythritol or stevia, adjusted to taste
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • optional chopped nuts or sugar-free chocolate chips for added texture

Instructions
 

  • In a medium mixing bowl, combine the melted coconut oil and natural peanut butter. Mix well until fully blended.
  • Add in the unsweetened cocoa powder, erythritol (or stevia), vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and creamy.
  • If you’re using chopped nuts or sugar-free chocolate chips, fold them into the mixture at this stage.
  • Line a mini muffin tin or silicone molds with parchment paper if desired. This helps with easy removal.
  • Pour the mixture into the prepared molds, filling them about 3/4 full.
  • Place the molds in the freezer for about 30-40 minutes, or until the fat bombs are firm to the touch.
  • Once firm, remove the fat bombs from the molds and store them in an airtight container in the refrigerator or freezer.

Notes

Serve on a decorative plate with a sprinkle of cocoa powder or drizzle with melted dark chocolate for a fancy touch.
Keyword chocolate, fat bombs, keto, peanut butter, snack