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Keto Chocolate Peanut Butter Fat Bombs

Total Calories/Per Ball: 1472 kcal/47 kcal
Total Protein/Per Ball: 52 g/ 1.6 g
Fat/Per Ball: 125 g/4 g
Net Carbs/Per Ball: 21.5 g/0.6 g

Course Dessert, Side Dish
Prep Time 45 minutes
Resting time 1 hour
Calories 47 kcal

Ingredients

  • 150 g of peanut butter (preferably, organic and non-GMO)
  • 35 g of cocoa powder (unsweetened)
  • 30 g of butter (preferably grass-red and organic)
  • 40 g of sugar-free chocolate (sweetened with natural sweetener)
  • A few tablespoons of stevia and erythritol blend
  • A few drops of liquid stevia

Instructions

  1. Place peanut butter into a bowl. 

  2. Add cocoa butter and try mix the two with a tablespoon or fork. 

  3. Add liquid stevia to make mixing a bit easier. 

  4. Put butter into a pot and dissolve it. Make sure not to get it burned. 

  5. Add the liquid butter and mix it again until it become smooth and solid. 

  6. If the mass seems too thin, add a blend of stevia and erythritol. 

  7. Taste the mass and make sure it's as sweet as you like. 

  8. Begin forming chocolate balls and place ready balls onto a separate plate. 

  9. Put the plate with balls into the freezer for about 10-15 minutes so that they become more dense and solid. 

  10. Dissolve the sugar-free milk chocolate. If you have problems dissolving it, add a splash of heavy whipping cream. 

  11. Take the plate with chocolate bombs out of the freezer. 

  12. Add a big "drop" of dissolved milk chocolate on top of each ball. 

  13. Place your chocolate balls in the freezer again for some 10-15 minutes. 

  14. Take your almost-ready chocolate peanut fat bombs from the freezer and put them in the refrigerator for about 1 hour. 

Recipe Notes

Feel free to change the ingredient amounts to better suit your needs and likes. 35 g of cocoa powder will make your peanut fat bombs REALLY chocolate. Note that on the next day the keto chocolate balls will become a bit less sweet.