Chocolate Peanut Butter Fat Bombs

5 from 2 votes

Chocolate Peanut Butter Fat Bombs

Peanut Butter Fat Bombs are quick and easy to make in minutes and are the perfect healthy and satiating snack to promote blood sugar balance. It's delicious fuel to fill you up in food form without impacting your daily carb count.

Cook Time15

Cool Time3

Total Time3 15

Course: Dessert, Snack

Cuisine: American

Servings: fat bombs

Calories: 152kcal

Author: Jennifer Fishkind

Ingredients

½ cup butter unsalted
½ cup powdered swerve sifted (70 grams)
2 tablespoons unsweetened cacao powder 10 grams – I used Hershey’s Special Dark Unsweetened 100% Cacao – Omit for a less chocolatey version
1 teaspoon vanilla extract
½ teaspoon sea salt or to taste
1 cup unsweetened peanut butter 255 grams
9 ounces sugar-free chocolate chips about 1 ½ cups or 255 grams
Flaky sea salt for topping – Optional

Instructions

Place ½ cup of unsalted butter in a saucepan and begin to melt over low heat, stirring as it melts.
Once the butter has melted, whisk in the cacao powder, powdered sweetener, vanilla extract, and salt. Continue to stir until there are no lumps.
Lower the heat to the lowest setting on the stovetop and add in the peanut butter. Continue to stir until the peanut butter has fully melted and incorporated into the mixture.
Add the chocolate chips to the saucepan keeping the heat very low. Stir continuously until the chocolate chips have fully melted and the mixture is a smooth texture. Immediately remove from heat to prevent the chocolate from getting too hot.
Transfer the mixture into a silicone mini muffin pan or a 9x9 baking pan lined with parchment paper. If using a silicone mini muffin pan, you can pour or spoon the mixture into the wells. If using a baking dish, pour the mixture and then spread it evenly using a rubber spatula. Sprinkle with flaky sea salt (if using) and place in the fridge for about 3 hours or overnight to set.
Remove the fat bombs from the molds and store them in an airtight container in the fridge for 1-2 weeks. You can allow them to thaw for several minutes at room temperature or enjoy them straight from the fridge.

Notes

Servings: 24 fat bombs

Storage:

To Store: Store these fat bombs in an airtight container in the fridge for 1-2 weeks.
To Freeze: Freeze these fat bombs in an airtight container for up to 3 months in the freezer.

Tips:

Fat bombs are intended to be high in fat, so I prefer to use high-quality fat in these types of recipes. A good quality butter, like that from pasture-raised cows, not only contributes to a rich and creamy flavor but also has additional health benefits. Good butter is totally worth splurging on in this recipe!
The cacao powder adds richness to the chocolate flavor in this recipe. Be sure to select unsweetened cacao or cocoa powder. If you prefer a slightly less intense chocolate flavor you can omit this ingredient altogether. Consider omitting if you prefer milk or white chocolate and plan to use one of these varieties of chocolate in the recipe.
This recipe may get too salty if you are using salted butter, salted peanut butter, and/or regular table salt (which tends to be saltier than sea salt). If you are using any of these ingredients or are particularly sensitive to salt, it may be best to salt to taste. Generally, people who are following a ketogenic diet require more sodium than someone following a regular diet, so a little extra salt can be a tasty way to get a boost of electrolytes.
Keep in mind that erythritol and other low carbohydrate sweeteners tend to have a lower melting point than sugar which makes them easier to burn. Keep the heat low when making these fat bombs and only keep the saucepan on the heat for long enough to melt the chocolate.
Powdered swerve tends to clump fairly easily. To get a smooth, fudgy texture be sure to sift the powdered sweetener before adding it to the butter.
If you prefer a stronger peanut butter flavor, feel free to omit the cacao powder!

Nutrition