Craving something sweet, creamy, and absolutely irresistible without derailing your health goals? Get ready to meet the ultimate keto-friendly treat that will make your taste buds dance and your diet stay on track! These Peanut Butter Cup Fat Bombs are not just a snack—they're a game-changing dessert that combines the rich, luxurious flavors of chocolate and peanut butter in a single, perfectly portioned bite. Whether you're following a low-carb lifestyle or just looking for a deliciously satisfying treat, these fat bombs are about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 12 fat bombs
Ingredients
- 1/2 cup coconut oil
- 1/2 cup peanut butter
- 1/4 cup cocoa powder
- 2 tbsp sweetener
- 1 tsp vanilla extract
Instructions
- Prepare your workspace by lining a 12-cavity mini muffin tin with silicone or paper liners to ensure easy removal of the fat bombs.
- In a microwave-safe bowl, gently melt the coconut oil in 15-second intervals, stirring between each interval until completely liquefied. Be careful not to overheat.
- Add the cocoa powder, sweetener, and vanilla extract to the melted coconut oil. Whisk thoroughly until the mixture is smooth and fully combined, with no visible powder lumps.
- Pour approximately half of the chocolate mixture into the prepared muffin tin cavities, filling each about 1/3 full. Place the tin in the freezer for 5 minutes to allow this layer to partially set.
- Meanwhile, in a separate bowl, mix the peanut butter until smooth. If it's too thick, warm it slightly to create a more pourable consistency.
- Remove the partially set chocolate layer from the freezer and carefully spoon a layer of peanut butter over the chocolate, filling each cavity about 2/3 full.
- Pour the remaining chocolate mixture over the peanut butter layer, ensuring complete coverage and a smooth top.
- Return the muffin tin to the freezer and allow the fat bombs to set completely, which typically takes about 15-20 minutes.
- Once fully set, remove the fat bombs from the tin and store in an airtight container in the refrigerator for up to one week, or in the freezer for up to one month.
- Before serving, let the fat bombs sit at room temperature for 2-3 minutes to soften slightly for easier eating.
Tips
- Temperature Matters: Ensure your coconut oil is melted but not overheated to maintain the right consistency.
- Smooth Operator: Whisk the chocolate mixture thoroughly to eliminate any cocoa powder lumps for a silky texture.
- Freezer is Your Friend: Use short freezing intervals to help layers set properly without becoming too hard.
- Peanut Butter Consistency: If your peanut butter is too thick, gently warm it to create a more pourable texture.
- Storage Secrets: Store in an airtight container in the refrigerator for up to a week or freeze for longer preservation.
- Serving Hack: Let fat bombs sit at room temperature for 2-3 minutes before eating for the perfect, melt-in-your-mouth texture.
- Sweetener Options: Feel free to experiment with different low-carb sweeteners like stevia, erythritol, or monk fruit to suit your taste.
Nutrition Facts
Calories: 152kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
