Keto Peanut Butter Fat Bombs

Serves 6 · 8 min prep · 2 min cook

Estimate for one serving

• 210 cal
• 6g protein
• 5g carbs
• 20g fat

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Ingredients

• 1 cup natural creamy peanut butter
• 1/4 cup coconut oil
• 3 tbsp powdered erythritol
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt

Instructions

1. 1Line a mini muffin tin or silicone mold with paper liners or lightly grease if using a hard pan.
2. 2In a microwave-safe bowl, combine the peanut butter and coconut oil. Microwave in 20-second bursts, stirring between each, until fully melted and smooth, about 40 to 60 seconds total.
3. 3Stir the powdered erythritol into the warm mixture until it dissolves completely and no grit remains.
4. 4Sift in the cocoa powder and add the vanilla extract plus the pinch of salt. Whisk thoroughly until the mixture is glossy, uniform, and free of dry cocoa pockets.
5. 5Taste and adjust sweetness if needed, then let the mixture cool for 2 to 3 minutes so it thickens slightly but remains pourable.
6. 6Spoon or pour the mixture evenly into the prepared molds, filling each cavity three-quarters full.
7. 7Transfer the mold to the freezer and chill for 20 to 25 minutes until the fat bombs are firm to the touch and hold their shape.
8. 8Pop the bombs out of the molds and store them in an airtight container in the refrigerator for up to two weeks or the freezer for longer.
9. 9Serve straight from the fridge for a firm bite or let sit 1 minute at room temperature for a softer center.