Ingredients
Scale
- 1/2 cup natural peanut butter (unsweetened, no added oils)
- 1/3 cup coconut oil (refined or unrefined)
- 2 tablespoons unsalted butter or ghee (optional)
- 3 tablespoons unsweetened cocoa powder or cacao powder
- 2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend)
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Optional: 2 tablespoons sugar-free chocolate chips
- Optional: 1 tablespoon chopped peanuts
- Optional: unsweetened coconut flakes
- Optional coating: flaky sea salt or cocoa powder
Instructions
- Set up your molds using a silicone mini-muffin tray or line a small loaf pan with parchment.
- Warm the base: Over low heat, add peanut butter, coconut oil, and optional butter to a small saucepan. Stir until smooth.
- Flavor it up: Whisk in cocoa powder, sweetener, vanilla, and salt until glossy.
- Taste and adjust sweetness or thickness as desired.
- Add optional extras, folding in chocolate chips or chopped peanuts.
- Fill the molds, leaving a small gap, or smooth the mixture in the loaf pan.
- Chill for 45–60 minutes in the fridge or 20–30 minutes in the freezer.
- Finish by popping them out and sprinkling with flaky sea salt if desired. Store in an airtight container.
Notes
Adjust sweetness to taste and experiment with different nut butters and add-ins.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Cooking
- Cuisine: Keto
- Diet: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: keto, fat bombs, peanut butter, chocolate, low-carb