Keto Peanut Butter Chocolate Fat Bombs (Print Version)
Keto Peanut Butter Chocolate Fat Bombs are easy, no-bake treats. Rich, creamy, and low-carb, these satisfy sweet cravings while keeping you in ketosis.
# 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 (no sugar added)
02 -
1/4 cup coconut oil, melted
03 -
1/4 cup powdered erythritol (or erythritol/monk fruit blend)
04 -
2 tbsp almond flour
05 -
1 tsp vanilla extract
06 -
1/4 tsp sea salt
07 -
2 tbsp cream cheese, softened
→ The Decadent Chocolate Coating
08 -
1 cup sugar-free dark chocolate chips
09 -
2 tbsp coconut oil, melted
10 -
1 tbsp unsweetened cocoa powder
→ Flavor & Texture Accents
11 -
1/4 cup finely chopped roasted peanuts, unsalted
12 -
1/2 tsp flaky sea salt
# Instructions:
01 -
In a medium bowl, combine 1 cup natural creamy peanut butter, 1/4 cup melted coconut oil, 1/4 cup powdered erythritol, 2 tbsp almond flour, 1 tsp vanilla extract, 1/4 tsp sea salt, and 2 tbsp softened cream cheese. Mix thoroughly until smooth and uniform, forming the delicious core of your Keto Peanut Butter Chocolate Fat Bombs.
02 -
Scoop the peanut butter mixture into 16 equal portions. Roll each portion into a smooth, bite-sized ball, approximately 1-inch in diameter. Place the formed balls onto a parchment-lined baking sheet, ensuring they are not touching.
03 -
Transfer the baking sheet with the peanut butter balls to the freezer. Chill for at least 15-20 minutes, or until firm. This step is crucial to ensure they hold their shape when dipped in chocolate for your Keto Peanut Butter Chocolate Fat Bombs.
04 -
In a microwave-safe bowl, combine 1 cup sugar-free dark chocolate chips, 2 tbsp melted coconut oil, and 1 tbsp unsweetened cocoa powder. Microwave in 30-second intervals, stirring well between each, until completely smooth and melted with no lumps.
05 -
Using a fork or a dipping tool, carefully dip each chilled peanut butter ball into the melted chocolate, ensuring it's fully coated. Lift and allow any excess chocolate to drip off before returning it to the parchment-lined baking sheet.
06 -
Immediately after dipping each fat bomb, sprinkle generously with 1/4 cup finely chopped roasted peanuts and 1/2 tsp flaky sea salt. This adds a delightful crunch and enhances the flavor of your Keto Peanut Butter Chocolate Fat Bombs.
07 -
Once all fat bombs are dipped and topped, return the baking sheet to the freezer for another 10-15 minutes, or until the chocolate coating is completely set and firm to the touch. Serve immediately or store for later enjoyment.
# Notes:
01 -
Ensure your natural peanut butter is well-stirred before measuring, as the oil can separate.
02 -
For a softer texture, you can store these in the refrigerator; for a firmer bite, keep them in the freezer.
03 -
Feel free to experiment with other toppings like shredded coconut, sugar-free sprinkles, or a drizzle of white sugar-free chocolate.
04 -
If the chocolate coating becomes too thick while dipping, gently reheat it in the microwave for 10-15 seconds, stirring well.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Measuring cups and spoons
03 -
Small saucepan or microwave-safe bowl
04 -
Rubber spatula
05 -
Small cookie scoop or tablespoon
06 -
Baking sheet
07 -
Parchment paper
08 -
Freezer
# Nutrition Facts (Per Serving):
Calories: 214 kcal
Total Fat: 19 g
Total Carbohydrate: 11 g
Protein: 4 g