Posted by Keto Chocolate Peanut Butter Fat Bombs: just 3 ingredients for the best fat bombs with chocolate & peanut butter! Low carb & high fat—the perfect keto snack. Vegan, No Bake, Healthy, Dairy-Free.
PREPRATION TIME:
- Prep Time:Â 15 mins
- Â Cook Time:Â 0 mins
- Â Total Time:Â 15 minutes
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INGREDIENTS:
- ½ cup coconut butter (coconut manna)
- 1 cup + 2 tablespoons unsalted, natural creamy homemade peanut butter or store-bought
- 5 tablespoons unsweetened cocoa powder or raw cacao powder
- 20–30 drops low carb monkfruit sweetener, or to taste (optional)
INSTRUCTIONS
- 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!
NOTES
- *You can also use these stevia drops, but I prefer the taste of monkfruit. Also, the keto fat bombs are tasty without any sweetener whatsoever; but if you like it on the sweet side, add sweetener.
- Storing instructions: store in an airtight container in the freezer or refrigerator for up to 1-2 months. Keto Fat Bombs melt easily at room temperature, so they’re best enjoyed straight out of the freezer or fridge.
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe.
- Category:Â Snacks, Dessert, No Bake
- Method:Â Chill
- Cuisine:Â American
NUTRITION
- Serving Size:Â 1 keto fat bomb
- Calories:Â 215
- Sugar:Â 2g
- Sodium:Â 0mg
- Fat:Â 18g
- Saturated Fat:Â 8g
- Unsaturated Fat:Â 8g
- Trans Fat:Â 0g
- Carbohydrates:Â 9g (Net Carbs: 5g)
- Fiber:Â 4g
- Protein:Â 7g
- Cholesterol:Â 0mg
