Keto Chocolate Peanut Butter Fat Bombs
Simple, no-bake fat bombs combining chocolate and peanut butter for a high-fat, low-carb ketogenic snack.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 18 servings
- Category: Snack
- Method: No Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup natural unsweetened peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered keto-friendly sweetener (like erythritol or monk fruit blend)
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- 2 tablespoons melted dark chocolate (90% cacao or higher, optional for drizzling)
Instructions
- Combine the softened cream cheese, peanut butter, cocoa powder, powdered sweetener, and vanilla extract in a medium bowl.
- Mix the ingredients thoroughly using a hand mixer or sturdy spoon until the mixture is smooth and uniform.
- Stir in the melted coconut oil until fully incorporated. The mixture will be thick.
- Line a small baking sheet or plate with parchment paper.
- Scoop the mixture using a small cookie scoop or roll into small balls (about 1 inch in diameter). Place them on the prepared sheet.
- Place the sheet in the freezer for at least 30 minutes, or until firm.
- If desired, melt the dark chocolate and drizzle it over the chilled fat bombs. Return to the freezer briefly to set the drizzle.
- Transfer the finished fat bombs to an airtight container for storage.
Notes
- For a firmer texture, use slightly less peanut butter or add 1 tablespoon of unflavored whey protein powder.
- You can substitute almond butter for peanut butter if you prefer a different nut butter flavor.
- Store these fat bombs in the refrigerator for up to one week or in the freezer for up to three months.
Nutrition
- Serving Size: 1 bomb
- Calories: 120
- Sugar: 1
- Sodium: 45
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
- Cholesterol: 15