Keto Peanut Butter Chocolate Fat Bombs
These creamy, rich fat bombs combine peanut butter and chocolate for a perfect low-carb treat that satisfies sweet cravings without a sugar rush.
Ingredients
Main ingredients
- 1 cup natural peanut butter, creamy, no sugar added Choose a natural brand with just peanuts and salt.
- 4 oz cream cheese, room temperature Make sure it's softened for easier mixing.
- 1/2 cup unsalted butter or coconut oil, softened Do not melt.
- 1/2 cup unsweetened cocoa powder Using Dutch process will yield a smoother chocolate flavor.
- 1/3 cup low carb sweetener (powdered allulose, erythritol, or monk fruit blend) Adjust according to taste.
- 1 tsp vanilla extract Use pure vanilla for best taste.
- 1 pinch salt Just a pinch to balance sweetness.
Optional boosters
- 1 tsp espresso powder For a deeper chocolate flavor.
- 1 tbsp unsweetened shredded coconut For more texture.
- 1 tbsp sugar free chocolate chips For a richer chocolate experience.
Instructions
Preparation
- Set out the cream cheese and butter so they soften.
- In a mixing bowl, beat cream cheese and butter until creamy, using a hand mixer for fluffiness.
- Add the peanut butter and beat again until completely combined.
- Sift in cocoa powder to avoid clumps, then add sweetener, vanilla extract, and a pinch of salt. Taste and adjust sweetness as needed.
- Chill the bowl in the refrigerator for 10 to 15 minutes until the mixture firms up slightly for easier shaping.
Molding
- Use a small scoop to portion the mixture into silicone molds or onto a parchment-lined plate.
- Press the tops gently for a neat look.
- Freeze for 20 to 30 minutes until solid.
- Pop them out and store in an airtight container.
Notes
These fat bombs can be stored in the fridge for one week and frozen for up to two months. For flavor upgrades, consider adding a drizzle of melted sugar-free chocolate or a sprinkle of flaky sea salt on top.