3 Ingredient Chocolate Fat Bombs Recipes
CHOCOLATE PEANUT BUTTER FAT BOMBS - KETO, 3 INGREDIENT!
Chocolate Peanut Butter Fat Bombs: the easiest chocolate peanut butter fat bombs-only 3 ingredients & 15 min prep! The best keto chocolate fat bombs!
Provided by Demeter | Beaming Baker
Categories Snacks
Time 15m
Number Of Ingredients 4
Steps:
- Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for this pan-you will need it later.
- Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
- Add peanut butter and cocoa powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
- Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
- Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 keto fat bomb, Calories 215 calories, Sugar 2g, Sodium 0mg, Fat 18g, SaturatedFat 8g, UnsaturatedFat 8g, TransFat 0g, Carbohydrate 9g (Net Carbs, Fiber 4g, Protein 7g, Cholesterol 0mg
3-INGREDIENT CHOCOLATE FAT BOMBS
These quick & easy chocolate fat bombs are a great way to quickly curb cravings. With 3 ingredients, this low-carb recipe is delicious and super satisfying!
Provided by Erika Bragdon
Categories snack
Time 2m
Number Of Ingredients 8
Steps:
- Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
- Refrigerate or freeze until hard.
- Store in the refrigerator.
Nutrition Facts : Calories 116, Sugar 0.4 g, Sodium 1.1 mg, Fat 11.5 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 1.6 g, Protein 2.2 g, Cholesterol 0 mg
FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS
Steps:
- Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
- Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
- Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
- Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
- Sprinkle crushed macadamia nuts on top of fat bombs.
- Freeze for at least 30 minutes, until solid.
Nutrition Facts : Calories 122 kcal, Carbohydrate 2 g, Protein 1 g, Fat 13 g, SaturatedFat 2 g, Fiber 1 g, ServingSize 1 serving
CHOCOLATE FAT BOMBS
Try these low carb, chocolate fat bombs! They're refined sugar-free, only have 3 ingredients and you don't have to turn on the oven! Bring on the healthy, filling fats!
Provided by Lindsey Hyland
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Add unsweetened baking chocolate (2 Ounces) and coconut oil (2/3 cup) to a double boiler, and stir together as the ingredients melt (this can also be done in the microwave!).
- Remove from heat and stir in erythritol (1/3 cup), salt (1/2 teaspoon), cinnamon (pinch) and chopped pecans (1/2 cup) *if using*.
- Pour into silicone molds** -- if you don't have any, a muffin tin with muffin liners will work perfectly.
- Place in freezer until firm (about 30 minutes).
- Store in the fridge, and enjoy!
Nutrition Facts : Calories 80 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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