These Peanut Butter Chocolate Keto Fat Bombs are the perfect way to calm your sweet tooth while also watching your sugar and carb intake!
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Peanut Butter Chocolate Keto Fat Bombs
These fat bombs are a quick and easy recipe for curbing sugar cravings and still living the lifestyle that you want.
Most of us are trying to eat healthier after the indulgent holiday season and this recipe uses Swerve Confectioner’s Sugar instead of white sugar.
Never heard of Swerve? It’s a zero calorie natural sugar replacement that doesn’t have the bitter aftertaste of other sugar replacements and has zero net carbs. It’s made up of a blend of Erythritol and oligosaccharides which are both plant based ingredients.
Swerve is low-glycemic and measures cup for cup like sugar. Swerve can be found at most regular groceries stores on the baking aisle or on Amazon.
This recipe uses Reusable Silicone Cupcake Liners to make the fat bombs look like peanut butter cups, but you can use any mold or shape you would like use. Note: If you choose to use a smaller mold, then you may have to adjust filling as necessary.
How to Make Peanut Butter Chocolate Keto Fat Bombs:
In a medium microwave safe bowl, place the chocolate chips, coconut oil, and vanilla.
Microwave for 30 seconds and then stir well.
Continue heating in the microwave in 15 to 20 second increments and stirring well between each time until thoroughly melted.
Spoon 1 tablespoon of melted mixture into Silicone Cupcake Liners and use the back of the spoon to smooth the melted chocolate.
Refrigerate for 10 minutes or until chocolate has set.
In another medium bowl, add all of ingredients for the peanut butter filling.
Microwave for 30 seconds on high and stir together until combined.
Drop about 1 tablespoon of the peanut butter mixture into baking cups over the chocolate and smooth it into an even layer
Reheat the remaining chocolate if needed and then spoon an additional 1 tablespoon over the peanut butter layer to cover. Use the back of your spoon to spread it evenly.
Refrigerate or freeze until the chocolate is completely set.
Store in the refrigerator for a week or in the freezer for 3 months.
Want more low carb recipes like this one? Here are a few of my favorites:
Low Carb Cheeseburger Bites
Chicken and Cabbage Stir Fry
Easy Keto Pizza Bites
Easy Keto Pancakes
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Peanut Butter Chocolate Keto Fat Bombs
Equipment
Ingredients
For chocolate coating:
- 1 12 oz package sugar free chocolate chips
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
For peanut butter filling:
- â…“ cup unsweetened peanut butter
- 1 ½ tablespoon Swerve confectioners sweetener
- Pinch of salt
- ¼ teaspoon vanilla extract
Instructions
- In a medium microwave safe bowl, place the chocolate chips, coconut oil, and vanilla.
- Microwave for 30 seconds and then stir well.
- Continue heating in the microwave in 15 to 20 second increments and stirring well between each time until thoroughly melted.
- Spoon 1 tablespoon of melted mixture into Silicone Cupcake Liners and use the back of the spoon to smooth the melted chocolate.
- Refrigerate for 10 minutes or until chocolate has set.
- In another medium bowl, add all of ingredients for the peanut butter filling.
- Microwave for 30 seconds on high and stir together until combined.
- Drop about 1 tablespoon of the peanut butter mixture into baking cups over the chocolate and smooth it into an even layer
- Reheat the remaining chocolate if needed and then spoon an additional 1 tablespoon over the peanut butter layer to cover. Use the back of your spoon to spread it evenly.
- Refrigerate or freeze until the chocolate is completely set.
- Store in the refrigerator for a week or in the freezer for 3 months.
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