Peanut Butter Chocolate Fat Bombs
"Indulge guilt-free with our Peanut Butter Chocolate Fat Bombs! Creamy peanut butter and rich cocoa powder unite in a delightful treat that's as satisfying as it is low-carb. Each bite is a harmony of flavors, offering a mere 6g of net carbs per serving. With a velvety chocolate coating and a dash of vanilla sweetness, these little bombs of joy are a flavorful escape into keto-friendly paradise. Elevate your snacking game and fuel your day with a burst of nutty goodness and chocolaty decadence."
Equipment
- Mixing bowls
- Whisk
- Silicone mold (for shaping fat bombs)
- Microwave or stovetop (for melting chocolate)
- Spoon or small spatula
Ingredients
- 1/4 cup creamy peanut butter (unsweetened)
- 2 tablespoons coconut oil
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon stevia extract (adjust to taste)
- Pinch of salt
Coating:
- 2 tablespoons dark chocolate, sugar-free, melted
Instructions
- In a microwave-safe bowl or on the stovetop, melt the coconut oil and peanut butter together until smooth. If using the microwave, heat in 20-second intervals, stirring in between.
- Once melted, stir in the unsweetened cocoa powder, vanilla extract, stevia extract, and a pinch of salt. Mix well until all ingredients are fully combined.
- Taste the mixture and adjust the sweetness and saltiness to your preference by adding more stevia or salt if needed.
- Using a silicone mold, spoon the mixture into each mold cavity, filling them about 3/4 of the way full. Smooth the tops using the back of a spoon or a small spatula.
- Place the filled mold in the freezer for about 15-20 minutes, or until the fat bombs are firm and set.
- While the fat bombs are chilling, melt the dark chocolate for the coating. You can do this in the microwave or on the stovetop using gentle heat.
- Once the fat bombs are firm, gently pop them out of the mold.
- Dip each fat bomb into the melted dark chocolate, coating it evenly. Place the coated fat bombs on a parchment-lined tray or plate.
- Return the coated fat bombs to the freezer for another 10-15 minutes to allow the chocolate coating to harden.
- Once the chocolate is set, transfer the fat bombs to an airtight container and store them in the refrigerator. Enjoy as needed to satisfy your cravings or as an energy-boosting snack!
Notes
Note: The nutrition facts provided are approximate and may vary depending on the specific brands and quantities of ingredients used.
Recommended brands for the equipment of this recipe:
Mixing Bowl - Check this out by clicking HERE Whisk - Check this out by clicking HERE Silicone mold - Check this out by clicking HERE Microwave - Check this out by clicking HERE Spoon - Check this out by clicking HERE Spatula - Check this out by clicking HERE Lastly, do you already know the Syktohealth's 3 1/3 strategy? If not, then download now our FREE eBook by clicking the image below. We spent thousands of dollars to get the information that you will learn in this eBook. So, hurry now and download it!