Description
Keto chocolate peanut butter fat bombs deliver rich, creamy indulgence without guilt. Smooth chocolate and nutty peanut butter merge into protein-packed, low-carb delights that satisfy sweet cravings while supporting ketogenic nutrition goals.
Ingredients
Scale
Primary Ingredients:
- 240 grams (1 cup) natural peanut butter (salted, runny)
- 170 grams (6 ounces) sugar-free dark chocolate chips
- 67 grams (⅔ cup) peanut flour (unsweetened)
Binding and Sweetening Ingredients:
- 67 grams (⅔ cup) powdered monk fruit allulose blend
- 85 grams (6 tablespoons) unsalted butter, melted
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt (adjust to taste)
Instructions
- Prepare the workspace by lining a baking sheet with parchment paper, ensuring a clean and non-stick surface for the fat bombs.
- In a spacious mixing bowl, blend peanut butter, melted butter, vanilla extract, and sea salt using a hand mixer until the mixture achieves a silky, uniform consistency.
- Gradually incorporate powdered monk fruit sweetener and peanut flour into the mixture, continuing to blend until smooth. Taste and adjust salt levels as needed for optimal flavor balance.
- If the mixture appears overly soft or sticky, place it in the refrigerator for approximately 20 minutes to firm up and become more manageable.
- Rinse hands under cold water to prevent the mixture from sticking and warming up. Utilize a small cookie scoop to portion out consistent amounts of the peanut butter mixture, then carefully roll into uniform spheres.
- Transfer the formed balls onto the prepared parchment-lined baking sheet, working efficiently to maintain their shape and prevent melting.
- Chill the peanut butter spheres in the refrigerator for roughly 20 minutes until they become completely firm and hold their shape.
- Create a double boiler by positioning a heatproof bowl over a saucepan of gently simmering water. Add chocolate chips and stir intermittently until they melt into a smooth, glossy liquid.
- Carefully insert a toothpick into each chilled peanut butter ball. Submerge each sphere into the melted chocolate, leaving a small portion exposed at the top for visual appeal.
- Return the chocolate-coated balls to the parchment-lined baking sheet. Gently remove the toothpick and delicately smooth over the puncture point for a polished appearance.
- For an elegant finishing touch, drizzle any remaining melted chocolate over the fat bombs in a decorative pattern.
- Place the completed fat bombs in the refrigerator and allow them to set for approximately 30 minutes, or until the chocolate coating becomes completely firm and crisp.
Notes
- Grab natural, runny peanut butter to guarantee smooth mixing and perfect consistency without clumping or struggling.
- Quickly chill the mixture for 20 minutes if it feels too soft, creating an easier rolling experience without sticky frustration.
- Rinse hands with cold water before shaping to prevent unwanted melting and maintain the fat bombs’ pristine structure.
- Create silky chocolate coating using a double boiler method, avoiding burnt chocolate and ensuring a glossy, professional finish.
- Immediately refrigerate after chocolate dipping to set the coating evenly and lock in that delicious, professional appearance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 80
- Sugar: 0.2g
- Sodium: 38.5mg
- Fat: 7.4g
- Saturated Fat: 3.1g
- Carbohydrates: 2.1g
- Fiber: 0.9g
- Protein: 2.4g
- Cholesterol: 3.8mg