Chocolate and Peanut Butter Fat Bombs

My first recipe for Keto fat bombs…and it was DELICIOUS…I’ve never had anything like this before. I have a new passion for creating new flavors for fat bombs.

With the silicon mold I used it came to 15 total fat bombs, obviously if you fill it up less, which I think I will do next time, it will be less calories. To see the silicon mold I used go here.

Nutrition Information

Calories: 247, Carbs: 6 grams, Fat: 26 grams, Protein: 3 grams.

Chocolate and Peanut Butter Fat Bombs

 

 

Ingredients

  • 1/2 cup of coconut oil
  • 1/4 cup of unsalted butter
  • 1/4 cup of baker’s chocolate, powdered or bar
  • 1/4 cup of peanut butter (and if you want to keep this keto, it has to be ONLY peanuts as an ingredient, no sugar, just peanuts)
  • 1-2 teaspoons of Swerve
  • Sea salt

Directions

  1. Add coconut oil and butter to a pan and wait for it to melt. You have to be careful that you don’t burn the fats so keep a close eye on them
  2. Add in the chocolate, peanut butter, and swerve and incorporate it well so it is smooth
  3. Use candy/silicon molds to pour the mixture in. If you don’t have molds, use a cupcake pan and use the cupcake liners, but fill them less if it is the full size cupcake. I filled it at about 80% and then top it off with sea salt. And trust me, you need the salt because there is NOTHING in the ingredients that contain salt.
  4. Put in the fridge for 2 hours or in the freezer…for like an hour. I didn’t have space in my freezer so in the fridge they went.
  5. After they have solidified pop them out of the molds.

Notes

  • After the fat bombs are done, store them in a container and stick it in the fridge




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