Peanut Butter Chocolate Fat Bombs (keto + low carbs)
Need to satisfy your sweet tooth? These Peanut Butter Chocolate Fat Bombs are a keto dessert packed with rich dark chocolate and creamy peanut butter! Less than one net carb each!
I’ve got a real treat for you today! Sometimes your sweet tooth calls and you need something quick and easy to satisfy it! These Peanut Butter Chocolate Fat Bombs are just the ticket! My go to sweet snack has been this Keto Peanut Butter Fudge or these Pumpkin Chocolate Chip Cookies. Both are insanely delicious and freezer friendly, so I make a batch and then pull them out one at a time.
Even though I love those other sweet snacks these Peanut Butter Chocolate Fat Bombs are my new obsession. This recipe has only four simple ingredients, coconut oil, keto friendly sweetener, peanut butter and Lilly’s sugar free dark chocolate chips.
How do you make Keto Fat Bombs?
Since keto is a low carb, high fat diet fat bombs are a great component to a keto lifestyle. In this case, these have less than one net carb per bite and 5.2 grams of fat. Usually fat bombs have a fat source, in this case coconut oil, and other sweeteners and flavors. Other types of fat bombs you may see contain cream cheese or butter as their fat source.
For this recipe I use a small saucepan and melt coconut oil, swerve sugar (keto friendly sweetener) peanut butter and sugar free dark chocolate chips. Stir the mixture as it melts until it is completely smooth. Once smooth I remove the pan from the heat and allow it to cool slightly, 5-10 minutes or so. Then carefully spoon the mixture into a silicone mini muffin tin and freeze.
The last step is optional, I like to sprinkle mine with sea salt for that sweet and salty combo. I think it really makes the flavors pop but that is entirely up to you.
Yield:
34
Cook Time:
10 minutes
Total Time:
10 minutes
Need to satisfy your sweet tooth? These Peanut Butter Chocolate Fat Bombs are a keto dessert packed with rich dark chocolate and creamy peanut butter! Less than one net carb each!
Ingredients
- 1/2 cup coconut oil
- 1/2 cup swerve sweetener (granular and brown sugar work)
- 1/2 cup low carb peanut butter
- 3/4 cup Lilly’s Dark Chocolate Chips
Instructions
- Heat a medium size sauce pan to medium low heat.
- Add the coconut oil first and wait until it has completely melted.
- Then add the sugar substitute, peanut butter and chocolate chips.
- Stir the mixture continuously until it has completely melted.
- Remove from heat and allow mixture to cool 5-10 minutes.
- Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
- Sprinkle with sea salt if desired.
- Freeze until firm.
Notes
I freeze in the silicone mini muffin pan and when they are frozen I remove from the pan and store in a freezer bag.
I like to let them thaw 3-4 minutes and they melt in your mouth like fudge!
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Nutrition Information:
Yield: 34
Amount Per Serving:
Calories: 52 Total Fat: 5.2g Carbohydrates: 1g Fiber: 0.3g
Other Easy Keto Recipes
If you are new to Keto try my favorite Sausage Egg and Cheese Bites, they contain less than one net carb per bite and they are perfect for meal prep! One of my favorite easy low carb dinners is this One Pan Cabbage Casserole. It is so easy, cheesy and delicious and it has less than 9 net carbs per serving. Some other favorites, Keto Chocolate Cookies, Pimento Cheese and Bacon Stuffed Peppers and Sausage and Cream Cheese Pinwheels!
Keto Chicken Bacon Ranch Pizza
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