Chocolate Peanut Butter Fat Bombs
Are you looking for a high fat and low carb snack? These Chocolate Peanut Butter Fat Bombs are easy to make and easy to store in your freezer for a grab-n-go snack for a busy week. These fat bombs are for anybody and everybody that loves the peanut butter chocolate combo!
Prep Time30 minutes mins
Cook Time0 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: fat bomb, keto diet
Servings: 24
- 1 cup all-natural peanut butter drippy
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened cocoa powder
- 40 drops liquid stevia ~1/4 teaspoon
- sea salt for topping
First, spray a mini cupcake tin with nonstick cooking spray or line with mini cupcake liners.
Next, place drippy peanut butter and melted coconut in a medium-size bowl and mix. Then, add cocoa powder and liquid stevia and mix until combined.
Using a teaspoon as your scoop, spoon about 3 heaping teaspoons of the mixture into each mini cupcake tin. Repeat until mixture is gone. You should get about 24 fat bombs.
Option to swirl in a little more drippy peanut butter for show and a sprinkle of sea salt.
Place in the freezer for 1-2 hours or until completely frozen. Once frozen, remove from mini cupcake tin and store in a freezer-safe plastic bag in the freezer.
- Sweetener Substitutions: if you're not strict keto, you have the option to sub 3 tablespoons honey or maple syrup to this recipe instead of the stevia.
- Storage: store in the freezer for up to 3 months.
Calories: 90kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Fiber: 1g | Sugar: 1g