Satisfy your craving for the classic peanut butter and chocolate combination with these irresistible Peanut Butter Chocolate Chip Keto Fat Bombs! Mixing 120g unsweetened peanut butter, 60g melted coconut oil, and powdered erythritol creates tasty keto fat bombs. With the addition of sugar-free chocolate chips, these fat bombs offer a delightful balance of flavours and textures. Follow these step-by-step instructions to make Peanut Butter Chocolate Chip Keto Fat Bombs your new favours guilt-free indulgence!
- 120g unsweetened natural peanut butter
- 60g melted coconut oil
- 10g powdered erythritol (or your preferred keto-friendly sweeteners such as our Groovy Keto Erythritol and Stevia sweetener)
- 2.5ml vanilla extract. Alternatively, a few drops of our Groovy Keto Vanilla Stevia Liquid would do the trick!
- 40g sugar-free chocolate chips
- Combine 120g unsweetened natural peanut butter, 60g melted coconut oil, 10g powdered erythritol (or your preferred keto-friendly sweetener), and 2.5 ml vanilla extract or a few drops of liquid stevia vanilla.
- Mix the ingredients until well combined, producing a smooth, creamy peanut butter mixture.
- Add 40g of sugar-free chocolate chips and mix evenly into the mixture.
- Portion the mixture onto a parchment-lined tray using a tablespoon or a small cookie scoop, forming individual fat bombs.
- If necessary, shape the fat bombs into neat rounds, ensuring they hold their shape during chilling.
- Place the tray of fat bombs in the fridge or freezer until they are firm and set, typically taking 1-2 hours.
- Once firm, transfer the Peanut Butter Chocolate Chip Keto Fat Bombs to an airtight container for storage.
- Treat yourself to these delectable fat bombs whenever you crave a quick energy boost or a guilt-free dessert option!