These Keto Chocolate Fat Bombs will satisfy all your sweet cravings and give you a healthy dose of fatty acids AND they are made with only four ingredients! (gluten free, keto, whole30, paleo, dairy free and vegan)
Whether you are following the keto diet or not, these Keto Chocolate Fat Bombs can make a super filling and satisfying afternoon snack. They satisfy my sugar cravings even though they are sugar free. The coconut oil can help keep you full longer and well chocolate... is so satisfying!
Ingredients
- keto chocolate chips (I used Lily's)
- natural peanut butter ( I used chunky)
- coconut oil
- stevia
Directions
You can make these more like peanut butter cups where you fill them with the peanut butter but I wanted these to be quick and easy so I mixed it all together.
Step 1: Melt the chocolate chips and coconut oil in a pan over low heat. OR you can microwave on low power in 30-second increments.
Step 2: Add the natural crunchy peanut butter and stir well.
Step 3: Add Stevia drops to taste. Depending on the chocolate chips you end up using, you may or may not need extra sweetener. I use Lily's.
Step 4: Pour into mini muffin tins lined with foil or paper cups. (The paper ones can stick a bit but work fine)
Storage
These Keto Chocolate Fat Bombs have to be stored in the freezer because they melt pretty quickly. BUT you will love them frozen. They will keep for up to five days in the freezer and I like to store them in a glass container with a lid.
Variations
- don't like peanut butter ➡️use almond or cashew butter
- not keto ➡️use sweetened chocolate chips
- not into crunchy ➡️use smooth peanut butter
More healthy snack recipes...
Chocolate Fat Bombs
Ingredients
- 1 12 oz bag of keto chocolate chips (I like Lily's)
- ½ cup natural peanut butter (I used chunky)
- 2 tablespoon coconut oil
- 2-4 drops stevia
Instructions
- Melt the chocolate chips, peanut butter and coconut oil in a medium sized sauce pan over low heat. Do not turn up high. Stir frequently and remove from heat when melted.
- Prepare mini muffin pans by lining them with foil or paper wrappers. I like to spray mine with cooking spray to prevent sticking.
- Add stevia to taste and stir. You may not need any extra sweetener because Lily's chocolate chips are already sweetened with stevia.
- Carefully pour into prepared muffin tins with a mini scooper. Freeze for at least an hour.
- Store in the freezer in a glass container with a lid.
Equipment
- mini muffin pan
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Paula Montenegro says
These are amazing! I love the idea of filling them with peanut butter, obvs, the more the better. Making them asap!
Emily Liao says
These are the perfect bite sized treats! I love making these for when I just want a little extra chocolate from time to time 🙂
Mel says
These babies sound right up my street! I'm a bit of a chocoholic 🙂
Dannii says
I love chocolate and peanut butter together. These look delicious.
Andrea Metlika says
These are the best fat bombs ever! I could eat these every day! Yum!
Lindsey says
I made these and they are delicious! However, I can't match the nutrition facts when I enter the ingredients. How do you get to 2 carbs and what is a serving?