Looking for a nutty, cold dessert? Then check out these easy keto peanut butter fat bombs.
Prep Time 10 minutesmins
Chill & Freeze Time 6 hourshrs
Servings 30fat bombs
Calories 73kcal
Peanut Butter Layer
Melt the peanut butter, butter, and allulose together in a small saucepan over a low heat.
Remove from the heat and whisk in the vanilla extract and Keto Chow until completely smooth.
Place silicone mold in a half sheet pan.
Carefully pour the peanut butter mixture into the silicone mold cavities until 7/8ths full and place in the fridge to set for an hour.
Chocolate Layer
Gently melt the butter in a bowl in the microwave.
Whisk in the cocoa powder, allulose and vanilla extract until mixed.
Remove the fat bombs from the fridge and carefully pour a thin layer of chocolate over each one.
Return the silicone mold to the fridge for an hour.
Move the silicone mold on the sheet pan to the freezer for 4 hours.
- You can also make these in parchment baking cups if you don’t have silicone molds. In that case, place the baking cups in muffin pans before you fill them to make it super easy to move them into the fridge. These will be much bigger fat bombs than shown in the picture.
- You can omit the chocolate layer altogether if you prefer.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.Keyword Carrie Brown, Peanut Butter