Description
Rich and satisfying low-carb treats that help curb sugar cravings, combining creamy peanut butter and chocolate.
Ingredients
Scale
- 1 cup natural peanut butter (no sugar added)
- 4 tablespoons coconut oil, melted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- Optional: 2 tablespoons sugar-free dark chocolate chips for melting and drizzling
- Optional mix-ins: chopped nuts, shredded unsweetened coconut, or crushed keto-friendly crackers
Instructions
- Line a mini muffin tin with paper liners or use a silicone mold for easy removal. Set aside.
- In a medium bowl, whisk together the peanut butter, melted coconut oil, cocoa powder, powdered erythritol, vanilla, and a pinch of salt until glossy and uniform.
- Taste and adjust sweetness or salt, adding melted coconut oil if mixture feels too thick.
- Spoon the mixture into the prepared mini cups, smoothing the surface with the back of a spoon.
- Transfer to the freezer or refrigerator and chill for about 20–30 minutes, until firm.
- Pop the fat bombs out of the mold and enjoy.
Notes
For added flavor, mix in optional ingredients like sugar-free caramel or mint extract. Store in an airtight container for up to 2 weeks in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: keto, peanut butter, chocolate, fat bombs, low-carb dessert