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- 1 cup natural unsweetened peanut butter - 1/2 cup coconut oil, melted - 1/4 cup unsweetened cocoa powder - 1/4 cup sugar-free sweetener (like erythritol or stevia) - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup chopped nuts (optional) I use natural unsweetened peanut butter to cut out added sugars. It has a rich, nutty flavor that shines. Coconut oil adds healthy fats and helps the bombs set well. Unsweetened cocoa powder gives a deep chocolate taste without sugar. I choose a sugar-free sweetener for sweetness without the carbs. Vanilla extract adds a lovely aroma and flavor. A little salt enhances all the flavors. Chopped nuts add a nice crunch and extra nutrients. For peanut butter, I like Smucker’s Natural or Crazy Richard’s. They have no added oils or sugars. For coconut oil, Nutiva is great and has a clean taste. I prefer Hershey’s for cocoa powder as it is rich and smooth. For sweeteners, Swerve or Stevia in the Raw are excellent choices. These brands keep the taste high and the carbs low. {{ingredient_image_1}} 1. Start with a mixing bowl. Add 1 cup of natural unsweetened peanut butter. 2. Pour in 1/2 cup of melted coconut oil. Mix them until smooth. 3. Next, add 1/4 cup of unsweetened cocoa powder. Then, add 1/4 cup of sugar-free sweetener. 4. Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Mix until smooth. 5. If you like, fold in 1/2 cup of chopped nuts for extra crunch. 6. Prepare a mini muffin tin. Line it with cupcake liners or grease it. 7. Pour the mixture into each cup. Fill them about 2/3 full. 8. Place the tin in the freezer for 30 to 60 minutes. Wait until they harden. 9. Once set, pop the fat bombs out of the molds. Store them in an airtight container. - Step 1: Show the peanut butter and coconut oil in the bowl. - Step 2: Mix until the blend is smooth and creamy. - Step 3: Add cocoa powder and sweetener. It should look rich and dark. - Step 4: Pour in vanilla and salt. The mixture gets shiny and smooth. - Step 5: Add nuts if you want a crunchy bite. - Step 6: Use liners in the muffin tin for easy removal. - Step 7: Each cup should be filled just right. - Step 8: Time to freeze! The bombs will firm up nicely. - Step 9: Remove and store in a pretty container. - Too runny: If the mix is too runny, add more cocoa powder. - Not firming up: Make sure to freeze long enough. - Sticking to molds: Use liners or grease them well next time. - Bitter taste: Adjust the sweetener to your taste. - Crumbly texture: Mix well to ensure all ingredients blend smoothly. To get the best texture, always use natural peanut butter. Avoid brands with added sugar or oils. Mix the melted coconut oil and peanut butter well. This helps create a smooth base. If your mix feels too thick, add a bit more melted coconut oil. This keeps the fat bombs creamy and easy to bite into. You can easily change the flavor to fit your taste. Try adding a dash of cinnamon for warmth. Want a minty twist? Add a few drops of peppermint extract. If you love coconut, toss in some shredded coconut. You can also swap the peanut butter for almond or cashew butter. Each nut butter gives a unique taste and texture. Store your fat bombs in an airtight container. Keep them in the fridge for up to two weeks. For longer storage, keep them in the freezer. They last for about three months there. When you want to enjoy them, just take one out and let it sit for a few minutes. This way, they become soft and tasty again. Pro Tips Use Room Temperature Ingredients: This helps the peanut butter and coconut oil blend smoothly, ensuring a creamy texture for your fat bombs. Experiment with Flavors: Consider adding a pinch of cinnamon or a few drops of peppermint extract for unique flavor variations. Storage Tips: Store your fat bombs in an airtight container in the fridge for up to two weeks or freeze them for longer shelf life. Simplify Cleanup: Use silicone molds to easily pop out the fat bombs without the need for greasing, making cleanup a breeze. {{image_2}} You can use many sweeteners for your fat bombs. I often use erythritol or stevia. Both are low in carbs and have little to no calories. Erythritol tastes sweet like sugar, while stevia is much sweeter. It’s best to start with small amounts of stevia, as it can be very strong. If you prefer a different flavor, try monk fruit sweetener. It is also keto-friendly and has a nice taste. Each sweetener can change the flavor slightly, so feel free to experiment! Peanut butter is the star here, but you can switch it up! Almond butter, cashew butter, or sun butter work well too. Each nut butter has its own flavor and texture. Almond butter adds a nice nutty taste, while cashew butter is creamier. If you have nut allergies, try sunflower seed butter. It’s safe and tasty. Just remember that different nut butters may affect the overall texture of the fat bombs. Want to boost your fat bombs? Add superfoods! Chia seeds are high in fiber and omega-3s. Just mix in a tablespoon or two. You can also try hemp seeds for protein and healthy fats. Cacao nibs can add crunch and a rich chocolate flavor. They are full of antioxidants too! Adding these superfoods can make your fat bombs even better for your health. Enjoy your tasty creations! Store your fat bombs in an airtight container. This keeps them fresh and tasty. You can use glass jars or plastic containers. If you want to keep them longer, label the container with the date. This way, you know when you made them. In the fridge, these fat bombs last about two weeks. The cool air slows down spoilage. However, if you freeze them, they can last up to three months. Just make sure they are well-sealed. When you want to eat one, take it out of the freezer and let it thaw in the fridge. Reheating isn’t usually needed for fat bombs. They are best enjoyed cold. If you want them softer, you can let them sit at room temperature for a few minutes. Avoid using the microwave, as it can melt the fats unevenly. Enjoy them as a quick snack or a sweet treat! Keto Peanut Butter Chocolate Fat Bombs are tasty snacks. They are low in carbs and high in fat. These bites help keep you full and satisfied. Made from peanut butter, coconut oil, and cocoa powder, they are rich and creamy. These fat bombs fit well into a keto diet. Each fat bomb contains about 1-2 grams of carbs. This keeps you within your daily carb limit. The exact number can change based on your sweetener choice. Always check your ingredients for accurate counts. Yes, you can make these fat bombs vegan! Just swap the peanut butter for a nut or seed butter. Use coconut oil as your fat source. Choose a vegan sweetener like stevia or monk fruit. This way, you keep the same great taste. Fat bombs help you stay in ketosis. They provide energy without raising blood sugar. The healthy fats help curb hunger. Plus, they are simple to make and store. These bombs make snacking easy and delicious on a keto diet. The fat bombs are ready when they are firm. After freezing for 30-60 minutes, they should hold their shape. If they feel soft, they need more time in the freezer. Once firm, take them out and enjoy! Keto peanut butter chocolate fat bombs are tasty and easy to make. We covered essential ingredients, step-by-step instructions, and helpful tips. Each section helps you create, store, and enjoy these treats. You can customize flavors and use different nut butters. Remember to store them well for lasting freshness. Now, go ahead and make your own fat bombs. Enjoy the deliciousness while sticking to your keto goals!

Keto Peanut Butter Chocolate Fat Bombs

Delicious and low-carb fat bombs made with peanut butter and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Keto
Servings 12

Ingredients
  

  • 1 cup natural unsweetened peanut butter
  • 0.5 cup coconut oil, melted
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup sugar-free sweetener (like erythritol or stevia)
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 0.5 cup chopped nuts (optional)

Instructions
 

  • In a mixing bowl, combine the natural peanut butter and melted coconut oil. Mix until smooth and well blended.
  • Add in the unsweetened cocoa powder, sugar-free sweetener, vanilla extract, and salt. Stir the mixture until all ingredients are fully incorporated and smooth.
  • If desired, fold in the chopped nuts for added crunch and texture.
  • Line a mini muffin tin or silicone mold with cupcake liners, or lightly grease them to prevent sticking.
  • Pour the mixture into each cup, filling them around 2/3 full.
  • Place the muffin tin in the freezer for about 30-60 minutes, or until the fat bombs have completely hardened.
  • Once firm, remove the fat bombs from the molds and store them in an airtight container in the fridge or freezer.

Notes

Serve on a decorative plate, dust with cocoa powder or sprinkle with sea salt for an elegant touch.
Keyword chocolate, dessert, fat bombs, keto, peanut butter