Description
These keto chocolate peanut butter fat bombs are a quick, no-bake snack that combines natural peanut butter, coconut oil, and sugar-free chocolate chips for a rich, low-carb treat ready in just five minutes.
Ingredients
Scale
- 1 cup (250g) natural peanut butter
- 1/4 cup (60ml) coconut oil
- 1 cup (170g) sugar-free chocolate chips
- 1/4 cup (30g) powdered erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Line a 12-cup muffin tin with silicone liners or lightly grease with coconut oil spray.
- In a microwave-safe bowl, combine peanut butter and coconut oil. Microwave on high for 30 seconds, stir, and microwave for another 15-20 seconds if needed until smooth and liquid.
- Stir in powdered sweetener, vanilla extract, and salt until the mixture is completely smooth.
- Add sugar-free chocolate chips and stir. If they don’t melt completely, microwave in 10-second intervals, stirring in between, until the mixture is uniform.
- Portion the mixture into the prepared muffin cups using a tablespoon or cookie scoop, filling them almost to the top.
- Freeze for at least 30 minutes until solid.
- Remove from the freezer, pop out of liners, and store in an airtight container in the freezer.
Notes
Use powdered sweetener to avoid a gritty texture. Do not overheat the chocolate to prevent seizing. Store in the freezer for up to 3 months. These are calorie-dense, so stick to 1-2 per serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 180
- Sodium: 10
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 4
- Fiber: 2
- Protein: 4
Keywords: keto, low carb, fat bombs, peanut butter, chocolate, no bake, gluten free, vegan, snack, dessert