Keto Peanut Butter Chocolate Fat Bombs (Print Version)
Keto peanut butter chocolate fat bombs are a quick, no-bake treat. Enjoy these low-carb, high-fat delights for a satisfying snack or dessert.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Creamy Peanut Butter Core
01 -
1 cup unsweetened, natural creamy peanut butter (keto-friendly)
02 -
1/4 cup unsalted butter, softened
03 -
1 tbsp MCT oil (medium-chain triglyceride oil)
→ Sweetness & Structure
04 -
1/4 cup powdered erythritol or monk fruit blend
05 -
2 tbsp coconut flour
06 -
1 tsp pure vanilla extract
07 -
1/2 tsp almond extract
08 -
1/4 tsp fine sea salt
→ Rich Chocolate Shell
09 -
1 cup sugar-free dark chocolate chips
10 -
2 tbsp refined coconut oil
→ Flavor Finishers
11 -
1/4 tsp flaky sea salt (for sprinkling)
12 -
1 tbsp finely chopped roasted peanuts (for garnish)
# Instructions:
01 -
In a medium bowl, combine 1 cup unsweetened, natural creamy peanut butter, 1/4 cup unsalted butter, 1 tbsp MCT oil, 1/4 cup powdered erythritol or monk fruit blend, 2 tbsp coconut flour, 1 tsp pure vanilla extract, 1/2 tsp almond extract, and 1/4 tsp fine sea salt. Mix thoroughly until a uniform, thick dough forms.
02 -
Using a small cookie scoop or your hands, roll the peanut butter mixture into 12 equally sized balls, about 1 tablespoon each. Place them on a parchment-lined baking sheet. This forms the delicious core of your Keto Peanut Butter Chocolate Fat Bombs Recipe.
03 -
Transfer the baking sheet with the formed peanut butter balls to the freezer for at least 15-20 minutes. This crucial chilling step ensures the balls are firm enough to handle and dip without losing their shape.
04 -
In a microwave-safe bowl, combine 1 cup sugar-free dark chocolate chips and 2 tbsp refined coconut oil. Microwave in 30-second intervals, stirring well after each, until the mixture is completely smooth and melted. Be careful not to overheat.
05 -
Remove the chilled peanut butter balls from the freezer. Dip each ball into the melted chocolate, ensuring it's fully coated. Allow any excess chocolate to drip off, then immediately sprinkle with 1/4 tsp flaky sea salt and 1 tbsp finely chopped roasted peanuts.
06 -
Return the dipped Keto Peanut Butter Chocolate Fat Bombs Recipe to the parchment-lined baking sheet. Place them back in the refrigerator for at least 30 minutes, or until the chocolate shell is completely firm and set.
07 -
Once the chocolate has fully set, your delicious Keto Peanut Butter Chocolate Fat Bombs Recipe is ready to enjoy! Store any leftovers in an airtight container in the refrigerator for optimal freshness and texture.
# Notes:
01 -
For best results, use a natural, unsweetened peanut butter with only peanuts and salt as ingredients to keep these fat bombs truly keto-friendly.
02 -
Store these Keto Peanut Butter Chocolate Fat Bombs in an airtight container in the refrigerator for up to 1-2 weeks. They are also freezer-friendly for longer storage.
03 -
If your peanut butter mixture is too sticky to roll, add an additional 1/2-1 tablespoon of coconut flour until it reaches a workable consistency.
04 -
For an extra flavor boost, try adding a pinch of cinnamon to the peanut butter core mixture.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Small mixing bowl
03 -
Measuring cups and spoons
04 -
Rubber spatula
05 -
Parchment paper
06 -
Baking sheet
07 -
Microwave-safe bowl or small saucepan (for double boiler)
# Nutrition Facts (Per Serving):
Calories: 293 kcal
Total Fat: 26 g
Total Carbohydrate: 7 g
Protein: 6 g