Chocolate Fat Bombs

Easy to make with only four ingredients, these tasty treats will keep you full all afternoon.

5 from 1 vote

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Course: Snack

Cuisine: American

Diet: Gluten Free

Keyword: chocolate fat bomb

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

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

Lily's chocolate chips are already sweetened with stevia so you may or may not need more stevia.

If you are not keto feel free to use any chocolate chips you like.

Store in the refrigerator

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.

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