Keto Peanut Butter Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.8g

Protein
3.9g

Fat
5.2g

Kcal.
67

Carbs

0.8g

Protein

3.9g

Fat

5.2g

Kcal.

67

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Chocolate and peanut butter – a combination made in heaven.

Thanks to that heavenly combination, our low carb peanut butter, and chocolate fat bombs are truly irresistibly good.

But they’re not only delicious, they’re sugar-free and ketogenic as well with only 0.8g net carbs per ball!

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Keto Peanut Butter Chocolate Fat Bombs Image #1
Keto Peanut Butter Chocolate Fat Bombs Image #2

Ingredients

Ingredients for the fat bomb mass:

g creamy sugar-free peanut butter Make sure that there is no added sugar in your peanut butter.
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
oz creamy sugar-free peanut butter Make sure that there is no added sugar in your peanut butter.
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
tbsp creamy sugar-free peanut butter Make sure that there is no added sugar in your peanut butter.
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

Ingredients for the topping:

(optional) creamy sugar-free peanut butter
(optional) a few chopped peanuts
(optional) creamy sugar-free peanut butter
(optional) a few chopped peanuts
(optional) creamy sugar-free peanut butter
(optional) a few chopped peanuts

Ingredients for the chocolate coating:

Step 1 – Preparing the fat bomb mass

Add all of the ingredients for the fat bomb mass into a middle-sized bowl.

Mix them until you get a smooth mass.

Step 2

Place the fat bomb mass in your freezer for about 10 minutes.

Step 3

Take the fat bomb mass out of the freezer and form about bite-sized balls with your hands.

Step 4

Place the peanut butter fat bombs back into the freezer and leave them there for about 30 minutes.

Step 5 – Preparing the chocolate coating

Melt the chocolate in your microwave or by using a double boiler.

Add the chocolate to a larger bowl and place it on a pot filled with water.

Bring the water in the pot to a boil and stir from time to time until the chocolate is melted.

It’s easier to melt approx. 3-4 times the chocolate than what is listed on the ingredient list, as that is the amount that stays on the fat bombs at the end.
It’s easier to pour more chocolate and catch the excess chocolate.

Step 6

Take the peanut butter fat bombs out of the freezer and roll them in the melted chocolate.

Use a fork to roll them around.
After they’re completely covered in chocolate, let them sit on the fork for a few seconds so that excess chocolate can drip off and place them on a plate.

Make sure that there’s about 1/2-1″ between each fat bomb so that they won’t stick together.

Step 7

Place the chocolate covered fat bombs in the fridge for about 10 minutes or until the chocolate is hard.

Step 8 – Preparing the topping

 (optional) creamy sugar-free peanut butter, (optional) a few chopped peanuts

 (optional) creamy sugar-free peanut butter, (optional) a few chopped peanuts

 (optional) creamy sugar-free peanut butter, (optional) a few chopped peanuts

(Optional) Decorate the fat bombs with a bit of melted peanut butter and chopped peanuts.

Storage

Cover the low carb peanut butter and chocolate fat bombs with plastic wrap and store them in your fridge.

We recommend consuming them within 3-4 days.

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