Peanut Butter Chocolate Fat Bombs (keto + low carb)
These Peanut Butter Chocolate Fat Bombs are a keto dessert packed with rich dark chocolate and creamy peanut butter!
Equipment
- Silicone Muffin Pan Cupcake Set
Ingredients
Base Ingredients
- ½ cup coconut oil
- ½ cup Monkfruit or Swerve confectioners sweetener or use granular if preferred
- ½ cup peanut butter watch for added sugars
- ¾ cup Lilly's Dark Chocolate Chips
Instructions
Cooking Instructions
- Heat a medium size sauce pan to medium low heat. Add the coconut oil first and wait until it has completely melted. Then add the sugar substitute, peanut butter and chocolate chips. Stir the mixture continuously until it has completely melted.
- Remove from heat and allow mixture to cool 5-10 minutes.
- Carefully spoon into a silicone mini muffin tin until ¾ full. (This makes 34 for me)
- Sprinkle with sea salt if desired. Freeze until firm.
Notes
Nutrition values were calculated with a peanut butter that has about 6 net carbs per 2 tablespoons. I freeze in the silicone mini muffin pan and when they are frozen I remove from the pan and store in a freezer bag. I like to let them thaw 3-4 minutes and they melt in your mouth like fudge!
Nutrition
Serving: 1pieceCalories: 52kcalCarbohydrates: 1gProtein: 0.8gFat: 5.2gSodium: 16.2mgFiber: 0.3gSugar: 0.5g
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