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Keto Peanut Butter Fat Bombs

Recipe Creator ,Carrie Brown
Looking for a nutty, cold dessert? Then check out these easy keto peanut butter fat bombs.
Prep Time 10 minutes
Chill & Freeze Time 6 hours
Servings 30fat bombs
Calories 72.61kcal

Ingredients

Peanut Butter Layer

Chocolate Layer

Instructions

Peanut Butter Layer

  • Melt the peanut butter, butter, and allulose together in a small saucepan over a low heat.
  • Remove from the heat and whisk in the vanilla extract and Keto Chow until completely smooth.
  • Place silicone mold in a half sheet pan.
  • Carefully pour the peanut butter mixture into the silicone mold cavities until 7/8ths full and place in the fridge to set for an hour.

Chocolate Layer

  • Gently melt the butter in a bowl in the microwave.
  • Whisk in the cocoa powder, allulose and vanilla extract until mixed.
  • Remove the fat bombs from the fridge and carefully pour a thin layer of chocolate over each one.
  • Return the silicone mold to the fridge for an hour.
  • Move the silicone mold on the sheet pan to the freezer for 4 hours.

Notes

  • You can also make these in parchment baking cups if you don’t have silicone molds. In that case, place the baking cups in muffin pans before you fill them to make it super easy to move them into the fridge. These will be much bigger fat bombs than shown in the picture.
  • You can omit the chocolate layer altogether if you prefer.
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Nutrition

Serving: 1fat bombCalories: 72.61kcalCarbohydrates: 2.11gProtein: 2.27gFat: 6.71gSaturated Fat: 3.11gPolyunsaturated Fat: 0.62gMonounsaturated Fat: 2.55gTrans Fat: 0.17gCholesterol: 11.58mgSodium: 81.01mgPotassium: 91.02mgFiber: 0.49gSugar: 0.59gVitamin A: 54.4IUVitamin C: 4.11mgCalcium: 27.36mgIron: 0.22mgSugar Alcohol: 0.01gNet Carbs: 0.91g