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Lizy - Thetastynook

Keto Peanut Butter Chocolate Fat Bombs

These easy keto peanut butter chocolate fat bombs combine a creamy peanut butter filling with a rich sugar-free chocolate coating for a simple low-carb treat. They require no baking and are perfect for keeping in the refrigerator or freezer when a chocolate craving hits.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

Peanut Butter Filling
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons powdered allulose
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons almond flour
Chocolate Coating
  • 4 ounces sugar-free dark chocolate
  • 1 tablespoon refined coconut oil

Method
 

  1. Line a mini muffin pan with 12 paper liners.
  2. Add the peanut butter, melted butter, powdered allulose, vanilla extract, salt, and almond flour to a mixing bowl. Stir until the mixture is smooth and completely combined.
  3. Divide the peanut butter mixture evenly among the 12 liners. Gently smooth the tops with the back of a small spoon.
  4. Place the pan in the freezer for 15 to 20 minutes, or until the peanut butter filling is firm.
  5. Add the sugar-free dark chocolate and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring well between each interval, until completely melted and smooth.
  6. Remove the chilled peanut butter filling from the freezer. Spoon the melted chocolate over each portion, making sure the tops are completely covered.
  7. Return the pan to the refrigerator for about 30 minutes, or place it in the freezer for 15 to 20 minutes, until the chocolate coating is firm.
  8. Let the fat bombs sit at room temperature for 1 to 2 minutes before serving.

Notes

For the best texture, use natural creamy peanut butter that is well stirred before measuring. Chill the peanut butter filling until firm before adding the melted chocolate, and allow the finished fat bombs to sit at room temperature for 1 to 2 minutes before serving.