Keto Peanut Butter Chocolate Fat Bombs (Easy No-Bake) (Print Version)
Whip up these easy keto peanut butter chocolate fat bombs. A quick, no-bake treat perfect for satisfying sweet cravings while staying low-carb.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Peanut Butter Powerhouse
01 -
1 cup natural creamy peanut butter, unsweetened
02 -
1/4 cup refined coconut oil, solid
03 -
2 tbsp MCT oil
04 -
1 tsp vanilla extract
→ Sweetness & Structure Boosters
05 -
1/2 cup powdered erythritol
06 -
1/4 cup almond flour
07 -
1/4 tsp fine sea salt
→ The Chocolate Embrace
08 -
1 cup sugar-free dark chocolate chips
09 -
1 tbsp coconut oil
10 -
1 tsp unsweetened cocoa powder
→ Finishing Flourish
11 -
2 tbsp finely chopped roasted peanuts
12 -
1/4 tsp flaky sea salt
# Instructions:
01 -
In a medium bowl, combine 1 cup natural creamy peanut butter, 1/4 cup refined coconut oil, 2 tbsp MCT oil, and 1 tsp vanilla extract. Stir until well combined and smooth. This forms the rich base for your Easy Keto Peanut Butter Chocolate Fat Bombs.
02 -
To the peanut butter mixture, add 1/2 cup powdered erythritol, 1/4 cup almond flour, and 1/4 tsp fine sea salt. Mix thoroughly until a uniform, firm dough forms. Ensure all ingredients are fully incorporated for the best texture.
03 -
Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the mixture and roll into 16 uniform balls. Place them on the prepared sheet and freeze for at least 15-20 minutes to firm up, making them easier to coat.
04 -
In a microwave-safe bowl, combine 1 cup sugar-free dark chocolate chips, 1 tbsp coconut oil, and 1 tsp unsweetened cocoa powder. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely smooth and melted.
05 -
Remove the chilled peanut butter balls from the freezer. Dip each ball into the melted chocolate, ensuring it's fully coated. Use a fork to lift and tap off any excess chocolate, then return to the parchment-lined baking sheet.
06 -
While the chocolate is still wet, immediately sprinkle each Easy Keto Peanut Butter Chocolate Fat Bomb with 2 tbsp finely chopped roasted peanuts and 1/4 tsp flaky sea salt. Work quickly before the chocolate sets.
07 -
Return the finished Easy Keto Peanut Butter Chocolate Fat Bombs to the freezer for another 10-15 minutes, or until the chocolate coating is completely set. Store in an airtight container in the refrigerator or freezer until ready to enjoy.
# Notes:
01 -
Storage Tip: Keep these fat bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
02 -
Substitution Tip: If you don't have MCT oil, you can substitute with an additional 2 tbsp of refined coconut oil, though MCT oil offers unique keto benefits.
03 -
Personal Tip: For perfectly smooth chocolate coating, ensure your peanut butter balls are very cold before dipping, and work quickly.
04 -
Serving Tip: For a slightly softer, melt-in-your-mouth texture, let them sit at room temperature for 5-10 minutes before serving.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Measuring cups and spoons
03 -
Parchment paper
04 -
Baking sheet
05 -
Microwave-safe bowl
06 -
Spatula
07 -
Freezer
# Nutrition Facts (Per Serving):
Calories: 214 kcal
Total Fat: 20 g
Total Carbohydrate: 3 g
Protein: 5 g