Description
These easy to make Keto Chocolate Peanut Butter Fat Bombs are the best. I have made these no-bake fat bombs so many times and they are so delicious. They are Vegan, Gluten-Free and Sugar-Free so no guilt in eating them!!!
Ingredients
Chocolate Layer
- 2 Tbsp melted, refined Coconut Oil
- 4 Tbsp no sugar Peanut Butter
- 4 Tbsp unsweetened Cocoa Powder
- ½ tsp Vanilla
- 6 Tbsp Powdered Swerve
Peanut Butter Layer
- 3 Tbsp melted, refined Coconut Oil
- 6 Tbsp no sugar Peanut Butter
- ½ tsp Vanilla
- 6 Tbsp Powdered Swerve
Instructions
Chocolate Layer
- After you have prepared your muffin tray with the liners, get a bowl to mix your chocolate layer in.
- Get a bowl and pour in the melted coconut oil. If you are using solid coconut oil, melt it in the microwave for about 30 seconds. If you use the liquid kind, you can skip the microwave.
- Next, add peanut butter.
- Blend the coconut oil and peanut butter until smooth.
- Pour the powdered swerve into the bowl and mix until smooth.
- Add the cocoa powder and vanilla.
- Blend well until smooth. If it is too thick you can add a bit more coconut oil until you reach the desired consistency.
- Transfer the chocolate from the bowl to the muffin liners in the tray.
- Spoon an equal amount out evenly into each liner in the muffin tray.
- Freeze for 10 minutes, just enough to make it firm enough to support the next layer.
Peanut Butter Layer
- Get a bowl and pour in the coconut oil. Again, microwave it if you are using solid coconut oil for about 30 seconds.
- Next, add peanut butter and blend together with the coconut oil until smooth.
- Add the swerve and mix. If the swerve is not totally dissolved it will make this layer lumpy and gritty tasting.
- Add the vanilla.
- Once you mix everything together well we are ready to pour the peanut butter on top of the chocolate layer.
- Spoon the mixture out evenly over the top of the chocolate layer.
- Freeze the fat bombs for about 20-30 minutes or until firm.
Notes
2.1 NET Carbs per Fat Bomb
Make sure your coconut oil is the refined one otherwise your fat bombs will taste like coconut.
You can use butter in your fat bomb instead of coconut oil if you prefer the taste.
Make sure to use the liners for your fat bombs so they are easy to take out of the freezer when ready to eat.
Always keep them in the freezer until they are all eaten or they will melt easily due to the coconut oil.
If you want larger fat bombs you can make them in a larger muffin pan with regular cupcake liners. The mixture should yield 8 large.
Unlike Jif or Skippy, your natural peanut butter has oil floating on the top and it will need to be blended in thoroughly. It’s hard to stir it in the jar so the easiest way is to empty out the entire jar and put it in a bowl and with a big spoon stir it completely. Then put the unused portion back into the jar and store it in the refrigerator to stay fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American