Keto 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.

KETO PEANUT BUTTER FAT BOMBS WITH CHOCOLATE COOKIE CRUST

Steps:

• Line a 12-well muffin tin with cupcake liners.
• Mix together all the chocolate cookie crust ingredients (except the butter) in a medium bowl.
• Pour the melted butter into the mixture and stir to combine.
• One at a time, measure out 2 tablespoons of the chocolate crust mixture and use your fingers to press it into the bottom of each cupcake liner. Set the remaining chocolate crust mixture aside.
• Place the muffin tin in the refrigerator for 20 minutes to the crust can set.
• Next place the peanut butter filling ingredients in a saucepan over medium-low heat. Slowly melt the coconut oil and peanut butter stirring continuously. Once melted, remove from heat.
• Take the muffin tin out of the refrigerator and use a spoon to gently add 1 tablespoon of the peanut butter mixture onto the top of each cookie layer.
• Put the muffin tin back in the refrigerator for an additional 45-60 minutes until the peanut butter filling is firm.
• Take the muffin tin out of the refrigerator and evenly divide the remaining chocolate cookie mix among the 12 fat bombs. Using the back of a spoon, gently press the chocolate mixture onto the top of the peanut butter filling.
• Put back in the refrigerator for 20 minutes before serving.
• Transfer any leftover fat bombs to a sealed container and store in the fridge for up to 7 days.

KETO PEANUT BUTTER FAT BOMBS

Steps:

• In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
• Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
• Place in the refrigerator for at least 1 hour, or overnight, to set.
• While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
• Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
• Chill for at least 30 minutes in the refrigerator before serving.

PEANUT BUTTER FAT BOMBS

Steps:

• Place the cold whipping cream in a medium mixing bowl mixing at medium speed.
• Add the vanilla. At the soft peak stage add the sugar substitute followed by the peanut butter.
• Whip until combined.
• Place 12 cupcake liners in a muffin tin. Set aside.
• Using a plastic baggie or icing bag, pipe peanut butter mixture into liners.
• Place into freezer for 2 hours or until frozen. Then place in a sealed container in the freezer for storage.
• **Optional: Add a few dark chocolate chips to the top of the fat bombs before freezing.

20 BEST KETO FAT BOMBS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a keto fat bomb recipe in 30 minutes or less!