Indulge in Decadence: Keto Peanut Butter Chocolate Fat Bombs – Irresistibly Delicious Low-Carb Dessert!
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil, melted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol or other keto-friendly sweetener
- Pinch of salt
In a mixing bowl, combine the creamy peanut butter, melted coconut oil, unsweetened cocoa powder, powdered erythritol, and a pinch of salt. Mix until smooth and well combined.
Taste the mixture and adjust sweetness if needed by adding more powdered erythritol.
Spoon the peanut butter chocolate mixture into silicone candy molds or mini muffin liners, filling each cavity about halfway.
Tap the moulds gently on the countertop to smooth out the mixture and remove any air bubbles.
Place the filled moulds in the freezer for about 30 minutes, or until the fat bombs are firm and set.
Once firm, remove the fat bombs from the moulds and store them in an airtight container in the refrigerator or freezer until ready to enjoy.
Let the fat bombs sit at room temperature for a few minutes before serving to soften slightly. Enjoy these rich and indulgent keto treats as a satisfying dessert or snack!