Keto Chocolate Peanut Butter Fat Bombs
Unlike other keto chocolate peanut butter snacks, these bad boys have chocolate all the way through. They're more like truffles than anything else!
Equipment
- Double Boiler
Ingredients
- 6 oz Unsweetened Baking Chocolate preferably Guittard
- ½ C Heavy Cream or Coconut Cream if vegan
- 1 tablespoon Unrefined Coconut Oil or vegan butter, or regular butter
- ½ C Peanut Butter sub other fatty nut butter if allergic
- 1 teaspoon Vanilla Extract
- 3 tablespoon Swerve Powdered Sugar sub coconut sugar for paleo or regular powdered sugar if not keto
- 4 tablespoon Sugar Free Maple Syrup or sub regular maple syrup, agave or honey for paleo
- pinch Kosher Salt to taste
- ¼ C PB Fit Powdered Peanut Butter sub cacao if allergic
Instructions
- Add chocolate, peanut butter, cream, coconut oil, and vanilla extract to double boiler, not allowing water to touch bowl. When chocolate is melted, whisk together until smooth.
- Add sweeteners and salt to taste. We prefer our chocolate on the dark side, so you may need to add more sweetener for your palate. Transfer ganache to a lidded container and refrigerate at least 4 hours, and up to a week ahead.
- Put powdered peanut butter in shallow dish. Scoop small portions of ganache, roll with hands to shape, and then roll in powdered peanut butter. Enjoy!
- Fat bombs will keep in the refrigerator for up to a month, if you have that kind of will power.
Notes
The last paragraph of my blog post gives ideas for substitutions based on your dietary needs, including vegan and paleo diets as well as peanut allergies.
Also, while these will store best (longest) in the fridge, due to their high fat content they can be quite hard straight from the chill. They taste best when brought to room temperature before eating.
Nutrition
Calories: 75kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 5mgSodium: 26mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 58IUCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!