Keto Chocolate Peanut Butter Fat Bombs Recipes

CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• Line a baking sheet with parchment paper. In a bowl, combine all the fat bomb ingredients and mix using a hand or stand mixer. Use a tablespoon or your hands to scoop and roll tablespoon-sized balls onto the prepared baking sheet. Freeze for 30 minutes to harden.
• Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil and chocolate, microwave on high for 30 seconds at a time until melted. Gradually stir in the erythritol, adding more or less based on your taste preference. Let cool for 1 minute.
• Dip the fat bombs into the chocolate one at a time, roll to coat, then return the chocolate-covered balls to the baking sheet. Freeze for at least 30 minutes.
• Store in the refrigerator or freezer.

CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• Line a mini muffin tin with 12 mini cupcake liners.
• In a microwaveable safe dish, combine the coconut oil, baking chocolate and cocoa powder.
• Melt together by cooking in 15 second intervals on medium high power, stirring between each set.
• Meanwhile, combine the peanut butter, confectioners sweetener, salt and vanilla.
• ​Pour a small layer of chocolate in each cup. Place in refrigerator a few minutes or until set.
• Once the chocolate is set, evenly distribute the peanut butter into each cup, pressing down a bit to make even.
• ​Pour the remaining chocolate over the top, and place in the refrigerator to set once again.

CHOCOLATE PEANUT BUTTER FAT BOMBS - KETO, 3 INGREDIENT!

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.

PEANUT BUTTER CHOCOLATE FAT BOMBS (KETO + LOW CARBS)

Steps:

• Heat a medium size sauce pan to medium low heat.
• Add the coconut oil first and wait until it has completely melted.
• Then add the sugar substitute, peanut butter and chocolate chips.
• Stir the mixture continuously until it has completely melted.
• Remove from heat and allow mixture to cool 5-10 minutes.
• Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
• Sprinkle with sea salt if desired.
• Freeze until firm.

KETO CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• Heat coconut oil and peanut butter.
• Stir in the other ingredients.
• Pour into molds.
• Refrigerate or freeze.