Ingredients

1/2 cup natural peanut butter (unsweetened, no added oils)

1/3 cup coconut oil (refined or unrefined)

2 tablespoons unsalted butter or ghee (optional for richness)

3 tablespoons unsweetened cocoa powder or cacao powder

2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend, powdered dissolves best)

1 teaspoon vanilla extract

Pinch of sea salt

Optional add-ins: 2 tablespoons sugar-free chocolate chips, 1 tablespoon chopped peanuts, unsweetened coconut flakes

Optional coating: flaky sea salt or a dusting of cocoa powder

Instructions

Step 1: Set up your molds by using a silicone mini-muffin tray or silicone candy molds. If you don’t have molds, line a small loaf pan with parchment paper to slice into squares later.

Step 2: Warm the base by combining peanut butter, coconut oil, and unsalted butter in a small saucepan over low heat. Stir gently until smooth and fully combined.

Step 3: Whisk in the unsweetened cocoa powder, powdered keto sweetener, vanilla extract, and a pinch of sea salt. Mix until the mixture is glossy and lump-free.

Step 4: Taste the mixture and adjust sweetness if needed by adding more powdered sweetener. If it’s too thick, stir in 1–2 teaspoons of coconut oil to loosen the texture.

Step 5: Fold in any optional add-ins like sugar-free chocolate chips, chopped peanuts, or coconut flakes, stirring evenly to distribute.

Step 6: Pour the mixture into your prepared molds, leaving a small gap at the top. If using a loaf pan, pour in and smooth the top with a spatula.

Step 7: Chill in the refrigerator for 45–60 minutes or freeze for 20–30 minutes until firm enough to pop out of the molds. The fat bombs should be solid but soft to the bite.

Step 8: Remove from molds and optionally sprinkle with flaky sea salt. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.

Tips & Variations

Use refined coconut oil if you prefer a neutral flavor, or unrefined for a hint of coconut.

Adjust the sweetness by gradually adding powdered keto sweetener to suit your taste.

Try adding a pinch of cinnamon or chili powder for a unique twist.

For a nut-free version, substitute peanut butter with almond or sunflower seed butter.

Coat the fat bombs with crushed nuts or shredded coconut for added texture.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can add a nice texture, but the mixture may be slightly less smooth. Stir well to distribute the peanut pieces evenly.

Are these fat bombs suitable for diabetics?

These fat bombs are low in carbs and sweetened with keto-friendly sweeteners like erythritol or allulose, making them a suitable option for many diabetics. However, it’s best to consult a healthcare professional regarding individual dietary needs.