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Reviews
4.3(3)

35 minutes

12 Fat Bombs

Ingredients

1/3 cup coconut oil
1/3 cup unsweetened cocoa powder
1/4 tsp vanilla
15 drops liquid stevia, optional
1/3 cup all natural peanut butter
Nutritional Information
95 Calories
10g Total Fat
-1g Net Carbs
2g Protein

Directions

1
Gather All The Ingredients.
These peanut butter fat bombs contain only five ingredients, so gathering what you need would most likely take all of 2 minutes:
- Coconut oil: Adds healthy fats to the fat bombs. Coconut also enhances the sweetness, which reduces the need to so much sweetener.
- Unsweetened cocoa powder: Using unsweetened cocoa powder is a must to keep the sugar and carb content low. The cocoa powder will create the chocolate taste.
- Vanilla extract: is essential for adding sweetness without increasing the sugar content.
- Liquid stevia: For added sweetness, liquid stevia can also be used. However, this is optional.
- All-natural peanut butter: To achieve the irresistible peanut butter taste.
2
Melt the coconut oil.
Begin by lining a muffin pan with mini paper cups. Then, melt the coconut oil in the microwave or on the stove.
3
Whisk in the unsweetened cocoa powder, vanilla, and sweetener.
When the coconut oil is melted, added the unsweetened cocoa powder, vanilla extract, and optional sweetener. If the fat bomb recipes sweetness is enough for you, you can skip the sweetener. Give this a thorough mix using the whisk.
4
Spoon chocolate mixture into the mini paper cups.
After the ingredients are well combined, spoon roughly 1 tablespoon of the mixture into mini paper cups.
5
Melt the peanut butter. and mix with chocolate.
Melt the nut butter in the microwave for up to 10 seconds, until it is soft and easy to spoon out of the bowl. Spoon the peanut butter mixture into the paper cups on top of the chocolate. With the peanut butter inside the cups, add a further 1 teaspoon of the chocolate mixture on top.
6
Put the muffin pan in the freezer and allow it to become solid.
Place the finished keto peanut butter fat bombs in the freezer and also them to solidify for up to 40 minutes.

Notes

Below are some further notes to help you master the recipe. Plus, there is further information on how to enjoy or adapt the recipe.

Tools

The peanut butter fat bomb recipe requires specific tools, including:

  • A microwavable bowl. A microwave bowl will be useful for melting the coconut oil and the peanut butter.
  • A whisk. Whisking the ingredients will give the peanut butter fat bombs a soft and creamy texture.
  • Muffin molds. We recommend using silicon muffin cups for this recipe. The peanut butter cups will pop right out once they are frozen.
  • Mini paper cups. To house the peanut butter fat bombs, mini paper cups will act as cases and make them easy to remove from the tin. Parchment paper can work too but it can be more difficult to handle. If you use parchment paper, cut them into small circles before placing the paper into the baking pan.

Preparation

  • To easily prepare and create these peanut butter fat bombs, it is a smart idea to weigh all of the ingredients first to achieve the exact measurements. This will ensure the creamy peanut butter and chocolate mixture offers a balanced flavor.
  • If you wish for the peanut butter fat bombs to taste more nutty, add more creamy peanut butter or powdered peanut butter. If you wish for them to have more of a chocolate taste, add sugar-free chocolate chips, sugar-free baking chocolate, or more cocoa powder to the recipe.
  • If you wish to use other nut butter options instead of peanut butter, you can. These will taste great and still be keto-friendly. You can use cashew butter, sunflower seed butter, or almond butter. They will still offer a high-fat content and low net carbs.
  • Watch out for some brands of peanut butter that contain a lot of sugar. We stuck with All Natural Peanut Butter to keep the carb as low as we could-- our brand of choice was smuckers.
  • For this recipe, you could enhance the nuttiness by adding chopped nuts. But, be careful as nuts on keto should be moderated. If you are maybe not as strict on the macros you could try this.
  • For easy preparation, use a cookie scoop to easily scoop the chocolate mixture or peanut butter from the bowls.
  • These peanut butter fat bombs will go well with a cold glass of milk or a warm coffee or maybe a cold glass of Dalgona coffee.

Storage

  • To store these peanut butter fat bombs and elongate their freshness, place them in the refrigerator in an airtight container. Do not leave them on the counter as they would melt.
  • When correctly stored, expect the fat bombs to last 7 to 10 days.

Serving Suggestions

  • This peanut butter fat bombs recipe will make enough to create sweet snacks that will last you the week.
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