Keto Chocolate Salted Peanut Butter Fat Bombs

Fat Bomb 1
Fat Bomb 1

Keto Chocolate Salted Peanut Butter Fat Bombs

Recipes   Sweets     Gluten Free    

Ingredients

Chocolate Coating
  • ¾ cup coconut oil (melted)
  • 3/4 cup unsweetened cocoa powder
  • ¼ cup + 2 tablespoons Confectioners Swerve
Peanut Butter Filling
  • ½ cup no sugar added creamy peanut butter
  • ¼ cup cacao butter (melted) 
  • ¼ cup Confectioners Swerve
  • 2 teaspoons sea salt 

Instructions

Instructions
  1. In a muffin pan, place liners into 12 cups. Set aside. Whisk together melted coconut oil, cocoa powder and Swerve in a medium bowl. Place a tablespoon of chocolate mixture in each muffin liner. Freeze for 5 minutes.
  2. Whisk together melted cacao butter, peanut butter and Swerve until combined. If it seizes up, zap in microwave for 10 seconds. Remove muffin pan from freezer and add a tablespoon of peanut butter mixture to the frozen chocolate coating. Return pan to freezer for another 5-10 minutes. 
  3. Remove pan from freezer and add 1/2 tablespoon of remaining chocolate mixture in each cup, covering the peanut butter layer. Freeze for 5-10 minutes until completely frozen. Store in refrigerator in an airtight storage container!

Makes 12 servings.

Fat Bomb 2
Fat Bomb 3
Nutrition Facts

Serving Size 1 fat bomb

Servings 12

Calories 240
Total Fat 24g
Total Saturated Fat 15g
Cholesterol 0mg
Sodium 15mg
Total Carbs 13g
Dietary Fiber 3g
Sugars 1g
Added Sugar 0g
Swerve 7g
Protein 3g
Net Carbs: 2g

Comments:

  • Heather Franklin

    How good is this for keto?

    • Swerve

      Hi Heather, This is the perfect keto snack! It's primarily fat, and only 1g net carb.

  • Sandra

    Join mailing list

  • Talin Mirzayan

    Hi , what can I replace cacoa butter with...never used it before, thsnks

    • Swerve

      Hi Talin, you can just omit it!

  • Sue Wenge

    Good morning,Can you explain to me how you calculate 1 net carb. To me, it should be 8 net carbs, but I think I might be missing something on how to calculate net carbs. Thanks so much, Sue

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