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Chocolate Peanut Butter Fat Bombs
What are fat bombs, you ask? Only the tastiest, keto-friendly, no-bake, grab-and-go treats you can imagine! Made with ingredients such as nut butters, coconut oil, cocoa powder, cream cheese, or avocado and containing little or no sugar, they include lots of fat and very little carbs, so they satisfy sweets cravings yet won’t kick you out of ketosis. Small but mighty, they’re filling too, so they’re great pick-me-ups if you hit an energy low or need to add a few fat macros to your day. The best part? You can make them in bulk (it takes less than 10 minutes!) and keep them refrigerated or frozen so you can enjoy a fat bomb anytime. If you love peanut butter cups, you’ll be crazy for these two-bite treats because they deliver all the salty-sweet satisfaction minus the carbs. If you want to add additional macros, drizzle some chocolate on top.
Servings: 15 One Serving: 1 bomb
Ingredients
FOR THE FAT BOMBS
- 1/4 cup almond flour
- 1/4 cup unsweetened peanut butter
- 2 oz cream cheese
- 4 Tbsp powdered erythritol
FOR THE CHOCOLATE DIP
- 2 tsp MCT oil
- 1 oz (4 pieces) unsweetened 100% cacao baking chocolate
- 1½ Tbsp powdered erythritol
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Line a baking sheet with parchment paper. In a bowl, combine all the fat bomb ingredients and mix using a hand or stand mixer. Use a tablespoon or your hands to scoop and roll tablespoon-sized balls onto the prepared baking sheet. Freeze for 30 minutes to harden.
- Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil and chocolate, microwave on high for 30 seconds at a time until melted. Gradually stir in the erythritol, adding more or less based on your taste preference. Let cool for 1 minute.
- Dip the fat bombs into the chocolate one at a time, roll to coat, then return the chocolate-covered balls to the baking sheet. Freeze for at least 30 minutes.
- Store in the refrigerator or freezer.
Nutritional Information - Macros
- 64 Calories
- 6 g Fat
- 3 g Protein
- 2 g Total Carbs
- 1 g Fiber
- 1 g Net Carbs
Tips
Stored in a sealed container, these fat bombs will last for 2 weeks in the refrigerator or 1 month in the freezer.