Keto Peanut Butter Chocolate Fat Bombs Recipe (Print Version)
Keto Peanut Butter Chocolate Fat Bombs are a delicious, low-carb treat. Quick to make, these no-bake snacks satisfy sweet cravings on a keto diet.
# 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 Creamy Peanut Butter Base
01 -
1 cup natural unsweetened peanut butter
02 -
1/4 cup coconut oil, melted
03 -
1/4 cup full-fat cream cheese, softened
04 -
1/4 cup erythritol (granulated)
05 -
1 tsp vanilla extract
06 -
1/4 tsp sea salt
→ The Rich Chocolate Shell
07 -
1/2 cup sugar-free chocolate chips
08 -
2 tbsp coconut oil, melted
09 -
1 tbsp unsweetened cocoa powder
→ Flavor Enhancers & Optional Toppings
10 -
Pinch of sea salt, for sprinkling (optional)
11 -
1 tbsp chopped peanuts, for garnish (optional)
# Instructions:
01 -
In a medium bowl, combine 1 cup natural unsweetened peanut butter, 1/4 cup coconut oil, melted, 1/4 cup full-fat cream cheese, softened, 1/4 cup erythritol (granulated), 1 tsp vanilla extract, and 1/4 tsp sea salt. Mix until completely smooth and well combined for your Keto Peanut Butter Chocolate Fat Bombs.
02 -
Using a small cookie scoop or spoon, portion the mixture into 16 equal-sized balls. Roll each portion between your palms to create smooth, uniform spheres. Place them on a parchment-lined baking sheet, ensuring they are not touching.
03 -
Transfer the baking sheet with the formed peanut butter balls to the freezer for at least 15-20 minutes. This crucial step helps them firm up, making them easier to dip and ensuring the best texture for your Keto Peanut Butter Chocolate Fat Bombs.
04 -
While the centers chill, melt 1/2 cup sugar-free chocolate chips and 2 tbsp coconut oil, melted in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in 1 tbsp unsweetened cocoa powder until fully incorporated and glossy.
05 -
Remove the chilled peanut butter balls from the freezer. One by one, dip each ball into the melted chocolate shell, ensuring it's fully coated. Let any excess chocolate drip off before returning it to the parchment-lined sheet.
06 -
Immediately after dipping, sprinkle each coated fat bomb with a pinch of sea salt (optional) or 1 tbsp chopped peanuts (optional) for extra flavor and crunch. Place the finished Keto Peanut Butter Chocolate Fat Bombs back on the parchment-lined sheet.
07 -
Return the baking sheet to the freezer for another 10-15 minutes, or until the chocolate shell is completely firm. Once set, these delicious Keto Peanut Butter Chocolate Fat Bombs are ready to enjoy or store for later.
# Notes:
01 -
Storage Tip: Store your Keto Peanut Butter Chocolate Fat Bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. They are delicious straight from the fridge or freezer!
02 -
Peanut Butter Choice: For the best results and to keep these truly keto, ensure you use natural, unsweetened peanut butter with no added sugars or hydrogenated oils. Stir well before measuring if oil has separated.
03 -
Sweetness Adjustment: The amount of erythritol can be adjusted to your personal preference. Taste the peanut butter base mixture before forming the balls and add more if you prefer a sweeter fat bomb.
04 -
Flavor Variations: Feel free to experiment with other nut butters like almond or cashew butter. You can also add a pinch of cinnamon to the peanut butter base or a dash of espresso powder to the chocolate shell for a different flavor profile.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Measuring cups
03 -
Measuring spoons
04 -
Spatula
05 -
Baking sheet
06 -
Parchment paper
07 -
Microwave-safe bowl
08 -
Cookie scoop
# Nutrition Facts (Per Serving):
Calories: 183 kcal
Total Fat: 16 g
Total Carbohydrate: 10 g
Protein: 5 g