These No-Bake Keto Chocolate Peanut Butter Fat Bombs are an easy, four-ingredient dessert!
You’ve probably seen fat bombs all over Pinterest and Instagram. They’re one of the most popular keto recipes out there, and they always look so incredibly easy to make. So, naturally, I decided to try making a chocolate and peanut butter version to see what all the hype was about.
And, do you know what? I totally get it. These chocolate and peanut butter fat bombs are fudgy, dessert-y, and they melt in your mouth. Pretty downright addicting!
Don’t be put off by the name “fat bomb.” There just really isn’t anything else to call them because they are truly made of fat. But it’s a heart-healthy, super delicious fat that makes even my carb-loving self very excited to indulge.
Are These No-Bake Keto Chocolate-Peanut Butter Fat Bombs Healthy?
The primary health benefit of these chocolate and peanut butter fat bombs is that they are low in carbs, which helps you maintain ketosis. To start, there’s absolutely no sugar in this recipe; the sweetness comes from stevia. Peanut butter contains healthy fats that keep you full for longer, as well as some protein, fiber, and essential vitamins and minerals like vitamin E, potassium, and magnesium.
All of that said, these fat bombs are relatively high in calories. If you’re watching your calorie intake, that’s just something to be mindful of, as they can add up quickly.
The 411 On Fat Bombs
Still not sure if you understand the point and purpose of a fat bomb? Let’s break it down. A fat bomb is a small, high-fat snack commonly enjoyed by people following a keto or low-carb diet. They typically feature ingredients like butter, cream cheese, coconut oil, or nut butters as the base. They purposely do not contain refined sugar or carbs (at least, not in high amounts).
Fat bombs offer a boost of energy without the spike in blood sugar, which helps keep you in ketosis (where your body is burning fat instead of carbs for fuel). The high fat content also helps keep you full and curbs cravings, especially between meals.
How To Make Ahead And Store
These fat bombs must be kept in an airtight container in the refrigerator, where they’ll last 1-2 weeks. You can store them in the freezer for up to 3 months, but be aware that you can’t eat them straight from the freezer as they will be rock-hard. Let them thaw for several minutes at room temperature before you enjoy.
Serving Suggestions
While these fat bombs are delicious all by their lonesome, we also love crumbling them over some Chocolate And Peanut Butter Overnight Oats or eating them alongside a Gluten-Free Chocolate Chip Muffin. And if you love this recipe, you’ll also love our Protein Peanut Butter Cups.
Recipe
Ingredients
- 3/4 cup natural creamy peanut butter (or almond butter)
- 3 tablespoons coconut oil
- 3 tablespoons cocoa powder unsweetened
- 30-40 drops liquid stevia to taste
Instructions
- Line a mini muffin pan with mini muffin liners.
- Place the peanut butter and coconut oil in a large, microwave-safe bowl and microwave until smooth and melted, about 1 minute.
- Whisk in the cocoa powder until smooth. Whisk in the stevia to taste.
- Fill the muffin cavities about 3/4 of the way full. Gently place the pan into the refrigerator and chill until firm, about 1 hour.
My family loved this!
So glad you all enjoyed!