Keto Peanut Butter Chocolate Fat Bombs (No-Bake) (Print Version)
Keto peanut butter chocolate fat bombs are a delicious no-bake treat. Enjoy these easy, low-carb snacks for a quick energy boost or satisfying dessert.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Velvety Peanut Butter Core
01 -
1 cup natural creamy peanut butter (unsweetened)
02 -
4 oz full-fat cream cheese, softened
03 -
1/4 cup powdered erythritol blend
04 -
1/4 cup coconut flour
05 -
2 tbsp unsalted butter, melted
06 -
1 tsp vanilla extract
07 -
1/4 tsp fine sea salt
→ The Rich Chocolate Coating
08 -
1 cup sugar-free dark chocolate chips
09 -
1 tbsp coconut oil
→ Sweetness & Flavor Enhancers
10 -
5-10 drops liquid stevia (optional, for extra sweetness)
11 -
1/4 tsp almond extract (optional, for depth)
→ Crunchy Toppings (Optional)
12 -
2 tbsp chopped roasted peanuts, unsalted
13 -
Pinch of flaky sea salt, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 cup natural creamy peanut butter, 4 oz softened full-fat cream cheese, 1/4 cup powdered erythritol blend, 1/4 cup coconut flour, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Mix until well combined and smooth. This forms the delicious base for your Keto Peanut Butter Chocolate Fat Bombs (No-Bake).
02 -
Using a small cookie scoop or your hands, roll the mixture into 16 uniform balls, about 1-inch in diameter. Place them on a parchment-lined baking sheet or plate. Ensure they are evenly sized for consistent Keto Peanut Butter Chocolate Fat Bombs (No-Bake).
03 -
Transfer the formed peanut butter balls to the refrigerator and chill for at least 30 minutes. This step is crucial to firm them up, making them easier to dip and ensuring your Keto Peanut Butter Chocolate Fat Bombs (No-Bake) hold their shape.
04 -
In a microwave-safe bowl, combine 1 cup sugar-free dark chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth. Optionally, stir in 5-10 drops liquid stevia and 1/4 tsp almond extract for enhanced flavor.
05 -
Remove the chilled peanut butter balls from the refrigerator. One by one, dip each ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off, then return the coated fat bomb to the parchment-lined sheet.
06 -
Immediately after dipping each fat bomb, sprinkle with 2 tbsp chopped roasted peanuts and a pinch of flaky sea salt, if desired. This adds a delightful crunch and visual appeal to your Keto Peanut Butter Chocolate Fat Bombs (No-Bake).
07 -
Place the chocolate-coated fat bombs back into the refrigerator for another 15-20 minutes, or until the chocolate coating is completely set. Once firm, they are ready to enjoy.
# Notes:
01 -
Store these Keto Peanut Butter Chocolate Fat Bombs (No-Bake) in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
02 -
For best results, ensure your natural peanut butter is well-stirred and creamy. If it's too oily, drain some oil; if too dry, add a tiny bit more melted butter or coconut oil to the core mixture.
03 -
If your chocolate coating starts to thicken while dipping, simply microwave it for another 10-15 seconds and stir until smooth again.
04 -
Feel free to experiment with other extracts like orange or peppermint in the chocolate coating, or add a pinch of cinnamon to the peanut butter core for a different twist.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Spatula
03 -
Measuring cups and spoons
04 -
Parchment paper
05 -
Baking sheet
06 -
Microwave-safe bowl
07 -
Small cookie scoop (optional)
# Nutrition Facts (Per Serving):
Calories: 194 kcal
Total Fat: 16 g
Total Carbohydrate: 8 g
Protein: 5 g