Keto Peanut Butter Chocolate Fat Bombs (Print Version)
Satisfy cravings with these easy no-bake Keto Peanut Butter Chocolate Fat Bombs. A delicious low-carb, high-fat snack or dessert ready in minutes.
# 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 Velvety Peanut Butter Core
01 -
1 cup natural unsweetened peanut butter
02 -
1/2 cup unsalted butter, softened
03 -
1/4 cup full-fat cream cheese, softened
04 -
1/2 cup powdered erythritol
05 -
1 tsp vanilla extract
06 -
1/4 tsp fine sea salt
→ The Decadent Chocolate Coating
07 -
1 1/4 cups sugar-free dark chocolate chips
08 -
3 tbsp coconut oil
09 -
1/2 tsp vanilla extract
→ Flavor Boosters & Finishing Touches
10 -
1 tbsp MCT oil (optional)
11 -
1/4 tsp almond extract (optional)
12 -
Pinch of flaky sea salt, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 cup natural unsweetened peanut butter, 1/2 cup softened unsalted butter, 1/4 cup softened full-fat cream cheese, 1/2 cup powdered erythritol, 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Mix until smooth and well combined. This forms the base for your Keto Peanut Butter Chocolate Fat Bombs.
02 -
Scoop the peanut butter mixture into 16 equal portions. Roll each portion into a smooth, bite-sized ball, about 1-inch in diameter. Place the formed balls onto a parchment-lined baking sheet, ensuring they are not touching.
03 -
Transfer the baking sheet with the peanut butter cores to the freezer for at least 15-20 minutes. Chilling them thoroughly will help them firm up, making them easier to dip and ensuring your Keto Peanut Butter Chocolate Fat Bombs hold their shape.
04 -
In a microwave-safe bowl, combine 1 1/4 cups sugar-free dark chocolate chips, 3 tbsp coconut oil, and 1/2 tsp vanilla extract. Microwave in 30-second intervals, stirring between each, until completely smooth. Optionally, stir in 1 tbsp MCT oil and 1/4 tsp almond extract.
05 -
Remove the chilled peanut butter cores from the freezer. Using a fork or a dipping tool, dip each core into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off before returning the coated Keto Peanut Butter Chocolate Fat Bombs to the parchment-lined baking sheet.
06 -
Place the chocolate-coated fat bombs back into the freezer for another 10-15 minutes, or until the chocolate is completely set. For a beautiful finish, sprinkle a pinch of flaky sea salt over the tops of your Keto Peanut Butter Chocolate Fat Bombs before they fully set.
# Notes:
01 -
Store these Keto Peanut Butter Chocolate Fat Bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
02 -
For the best texture and flavor, ensure your unsalted butter and full-fat cream cheese are at room temperature and well softened before mixing the core ingredients.
03 -
Always use natural, unsweetened peanut butter with minimal ingredients (just peanuts and salt) to keep these fat bombs truly keto-friendly.
04 -
If your chocolate coating starts to thicken while dipping, gently reheat it in the microwave for 10-15 seconds, stirring well, to restore its smooth consistency.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Measuring cups and spoons
03 -
Microwave-safe bowl
04 -
Rubber spatula
05 -
Small cookie scoop
06 -
Baking sheet
07 -
Parchment paper
08 -
Freezer
# Nutrition Facts (Per Serving):
Calories: 256 kcal
Total Fat: 24 g
Total Carbohydrate: 18 g
Protein: 6 g