Description
A rich and satisfying low-carb treat made with natural ingredients like peanut butter, coconut oil, and cocoa.
Ingredients
- 1/2 cup natural peanut butter (unsweetened, no added oils)
- 1/3 cup coconut oil (refined or unrefined)
- 2 tablespoons unsalted butter or ghee (optional for richness)
- 3 tablespoons unsweetened cocoa powder or cacao powder
- 2–4 tablespoons powdered keto sweetener (to taste)
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Optional add-ins: 2 tablespoons sugar-free chocolate chips, chopped peanuts, or unsweetened coconut flakes
- Optional coating: flaky sea salt or a dusting of cocoa powder
Instructions
- Set up your molds, using a silicone mini-muffin tray or silicone candy molds.
- If you don’t have molds, line a small loaf pan with parchment.
- In a small saucepan over low heat, add peanut butter, coconut oil, and unsalted butter if desired. Warm gently, stirring, until everything is smooth.
- Whisk in cocoa powder, powdered keto sweetener, vanilla extract, and sea salt until glossy and lump-free.
- Taste the mixture and adjust sweetness or consistency as needed with powdered sweetener or coconut oil.
- Fold in optional add-ins like sugar-free chocolate chips or chopped peanuts.
- Pour the mixture into prepared molds, leaving a small gap at the top.
- Refrigerate for 45–60 minutes or freeze for 20–30 minutes until firm enough to pop out.
- Once set, pop the fat bombs out and sprinkle with flaky sea salt or cocoa powder.
Notes
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to two months, separated by parchment paper.
