👩🍳 Instructions
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1
In a medium microwave-safe bowl, combine the sugar-free peanut butter and melted coconut oil. Microwave on high for 30-second intervals, stirring after each, until the mixture is fully melted and smooth. This usually takes about 1-2 minutes.
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2
Add the unsweetened cocoa powder, sugar-free powdered sweetener, and a pinch of sea salt to the peanut butter mixture. Stir well with a whisk until all ingredients are thoroughly combined and the mixture is smooth and uniform. Taste and adjust sweetener if desired.
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3
Prepare a baking sheet by lining it with parchment paper or arranging silicone mini-muffin liners. You can also use a small square dish lined with parchment.
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4
Spoon the mixture into the prepared liners or dish. Alternatively, if using a baking sheet, drop spoonfuls of the mixture directly onto the parchment paper to create individual fat bombs.
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5
Place the baking sheet or dish in the freezer for at least 30 minutes, or until the fat bombs are firm to the touch. Once firm, they can be easily removed from the liners or cut into squares if using a dish.
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6
Store the prepared fat bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Enjoy one whenever a sweet craving strikes!
💡 Notes
For an extra crunch, you can add a tablespoon of chopped keto-friendly nuts (like pecans or almonds) to the mixture before freezing. Ensure your peanut butter has no added sugars or hydrogenated oils. You can also roll them in extra shredded coconut or cocoa powder for a different finish.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
4g
Total Fat
17g
Saturated Fat
9g
Carbs
3g
Fiber
2g
Sugar
1g
Sodium
80mg
Cholesterol
0mg
