There are few flavor combinations as iconic or as deeply satisfying as chocolate and peanut butter. When that sweet and salty craving hits, you need a solution that’s both delicious and fast. Enter these incredible no-bake fat bombs! In just a few minutes of prep time, you can create a rich, decadent treat that’s perfectly keto-friendly and guaranteed to hit the spot. Forget complicated baking; this is your new go-to for a well-deserved indulgence.
Ingredients
• (Serves 2)
• 2 tbsp / 32g creamy peanut butter
• 1 tbsp / 15g coconut oil, melted
• 1 tbsp / 15ml heavy cream
• 1 tsp / 2.5g unsweetened cocoa powder
• ¼ tsp / 0.5g allspice
• Liquid sucralose, to taste
Instructions
1. Directions
2. In a small bowl, whisk together the peanut butter, melted coconut oil, heavy cream, cocoa powder, and allspice until smooth and fully combined.
3. Sweeten the mixture to your liking with a few drops of liquid sucralose, stirring well to incorporate.
4. Pour the mixture into two silicone molds or paper-lined muffin cups.
5. Freeze for at least 2 hours, or until completely firm. Remove from the molds and enjoy!
Nutritional Information
• Nutritional Info (per serving)
• Calories: 385
• Fat: 40g
• Net Carbs: 8g
• Protein: 8g
Pro Tips
• Use silicone molds for the easiest removal. Mini muffin tins with paper liners also work well.
• For a gourmet touch, sprinkle a pinch of flaky sea salt on top before freezing.
• Store any leftovers in an airtight container in the freezer, as they will soften quickly at room temperature.
• Feel free to swap the allspice for a pinch of cinnamon or a drop of vanilla extract for a different flavor profile.
FAQ
Q: How should I store these fat bombs
A: Store any leftover fat bombs in an airtight container in the freezer. They contain coconut oil and will soften very quickly at room temperature, so it’s best to enjoy them straight from the freezer.
Q: Can I use a different sweetener
A: Yes, you can substitute liquid sucralose with another keto-friendly sweetener like stevia, monk fruit, or erythritol. Be sure to add it to taste, as the sweetness level can vary between different products.
Q: What can I use if I don’t have silicone molds
A: If you don’t have silicone molds, a mini muffin tin lined with paper cups is an excellent alternative. The paper liners will prevent the fat bombs from sticking and make them easy to remove once frozen.
Q: Are there any flavor variations for this recipe
A: Definitely! The recipe suggests swapping the allspice for a pinch of cinnamon or a drop of vanilla extract. For an extra touch of flavor and texture, you can also sprinkle a little flaky sea salt on top before freezing.
