Craving something sweet but determined to stick to your low-carb or keto lifestyle? I’ve got the perfect solution! These Chocolate Peanut Butter Fat Bombs are the ultimate guilt-free indulgence. They’re incredibly rich, creamy, and packed with healthy fats to keep you energized and satisfied. The best part? They take just 10 minutes to prep! While I love the classic coconut topping, feel free to get creative. Top them with chopped nuts, a swirl of peanut butter, or even some keto-friendly chocolate chips for a treat that’s uniquely yours.
Ingredients
• 6 ounces / 170g unsweetened baking chocolate
• ½ cup / 113g coconut butter
• ½ cup / 128g reduced-sugar creamy peanut butter
• 1½ teaspoons / 7.5 ml pure vanilla extract
• ½ cup / 80g powdered erythritol
• 1 cup / 85g unsweetened shredded coconut, for topping
• Special Equipment
• 24-well silicone mini muffin pan or candy molds
Instructions
1. Directions
2. Prepare a double boiler by setting a heatproof bowl over a saucepan with about an inch of simmering water. Ensure the bottom of the bowl doesn’t touch the water.
3. Add the baking chocolate, coconut butter, and peanut butter to the heatproof bowl. Whisk frequently until the mixture is completely melted and silky smooth.
4. Remove the bowl from the heat and whisk in the pure vanilla extract and powdered erythritol until fully combined.
5. Carefully pour or spoon the chocolate mixture evenly into the wells of your silicone mini muffin pan, filling them nearly to the top.
6. Refrigerate for about 10 minutes, or until the tops are just beginning to set.
7. Sprinkle the unsweetened shredded coconut evenly over the tops of the fat bombs.
8. Return the pan to the refrigerator and chill until completely firm, about 15-20 more minutes. Store in an airtight container in the fridge for up to a month.
Nutritional Information
• Per Serving (1 fat bomb)
• Calories: 105
• Fat: 8.6g
• Protein: 3g
• Total Carbs: 6.1g
• Fiber: 2.6g
• Net Carbs: 3.5g
• Erythritol: 4g
Pro Tips
• For a true nut-free version (peanuts are legumes), swap the peanut butter for sunflower seed butter or tahini. If you don’t have a peanut allergy, almond or cashew butter also work beautifully.
• Melt your slowly over low heat to prevent the chocolate from seizing or burning. Alternatively, use a microwave in 30-second intervals, stirring well between each burst of heat.
• Store these fat bombs in an airtight container in the refrigerator for up to one month, or in the freezer for up to three months for a longer-lasting treat.
• For a smoother texture, ensure your coconut butter is well-stirred and at room temperature before melting, as the oil can separate upon standing.
FAQ
Q: What are chocolate peanut butter fat bombs
A: Chocolate Peanut Butter Fat Bombs are rich, creamy, low-carb treats perfect for a keto lifestyle. They are packed with healthy fats from ingredients like coconut butter and peanut butter to keep you energized and satisfied.
Q: How long do these keto fat bombs take to make
A: This recipe is very quick, requiring only 10 minutes of preparation time. After prep, they need about 25-30 minutes in the refrigerator to become completely firm.
Q: Can I make these fat bombs without peanut butter
A: Absolutely. For a nut-free version, you can substitute the peanut butter with sunflower seed butter or tahini. Almond butter and cashew butter also work well as alternatives if you don’t have a peanut allergy.
Q: How do I store chocolate peanut butter fat bombs
A: Store your fat bombs in an airtight container in the refrigerator for up to one month. For longer-term storage, they can be kept in the freezer for up to three months.
Q: What is the net carb count for one fat bomb
A: Each fat bomb contains 3.5g of net carbs, making it a perfect treat for a keto or low-carb lifestyle.
