No-Bake Keto Chocolate Peanut Butter Fat Bombs
These No-Bake Keto Chocolate Peanut Butter Fat Bombs are a quick, creamy, and satisfying low-carb treat perfect for curbing cravings and boosting energy!
Equipment
- Mixing Bowl
- Spatula
- Measuring cups and spoons
- Silicone Molds or Mini Muffin Tin
- Freezer
Ingredients
- 3/4 cup natural creamy peanut butter or almond butter for a nut-free option
- 3 tablespoons coconut oil melted for easier mixing
- 3 tablespoons cocoa powder unsweetened for a rich chocolate flavor
- 30-40 drops liquid stevia to taste for sweetness
Instructions
Instructions
- Gather all the ingredients listed above, ensuring that your coconut oil is melted and your peanut butter is creamy and smooth.
- In a medium-sized mixing bowl, combine the natural creamy peanut butter and melted coconut oil. Use a spatula to mix them together until well combined.
- Add the unsweetened cocoa powder and liquid stevia to the bowl. Blend everything together until you achieve a smooth and creamy consistency.
- Taste the mixture and adjust the sweetness as you like by adding more stevia if preferred. Mix well.
- Spoon the mixture into silicone molds or a mini muffin tin, pressing down firmly to ensure they hold their shape.
- Place the molds in the freezer and let them chill for at least 30 minutes, or until the fat bombs are firm and set.
- Once set, pop the fat bombs out of the molds and enjoy. Store any leftovers in an airtight container in the freezer for a quick snack whenever needed.
Notes
- If the mixture is too thick, add a little more melted coconut oil to loosen it.
- For a thicker mixture, add a bit more cocoa powder.
- Try adding chopped nuts, shredded coconut, or a pinch of sea salt for extra flavor and texture.
- Store fat bombs in the freezer up to 3 months or in the refrigerator for up to 2 weeks.
- Use parchment paper when stacking fat bombs in containers to prevent sticking.