Description
Delicious keto-friendly chocolate peanut butter fat bombs perfect for Valentine’s Day.
Ingredients
Scale
- 1 cup natural peanut butter (smooth or crunchy)
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium mixing bowl, combine the peanut butter and melted coconut oil. Stir until smooth and well blended.
- Add the unsweetened cocoa powder, powdered erythritol, vanilla extract, and salt to the bowl. Mix until all ingredients are fully incorporated and the mixture is smooth.
- Line a mini muffin tin with paper liners or lightly grease it with cooking spray.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the freezer for at least 1 hour, or until the fat bombs are firm.
- Once set, remove the fat bombs from the tin and store them in an airtight container in the refrigerator or freezer.
Notes
- For a different flavor, try adding a few drops of peppermint extract for a minty twist.
- You can substitute almond butter for peanut butter for a nut-free option or to change the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour (freezing time)
- Category: Dessert
- Method: Freezing
- Cuisine: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 0g
- Sodium: 0g
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg