Keto with Kimberly

These delicious keto chocolate and peanut butter fat bombs are so delicious even my five grandkids love them!

This recipe makes 24 fat bombs. One serving is one fat bomb. 88 calories, 1 gram of net carbs, 2 grams of protein, and 7.5 grams of fat.

 Ingredients for the Keto Peanut Butter Filling:

4 tbsp. of butter, softened

1 tbsp. of coconut oil or melted butter

3/4 cup of powdered sugar-free sweetener (I use Swerve)

1 cup of low-sugar natural peanut butter at room temperature (I use Smucker’s Natural Creamy)

1/2 teaspoon kosher salt

Ingredients for the Chocolate Coating:

1 cup of dark chocolate or milk chocolate chips (I use Lily’s)

2 tsp. of coconut oil or butter

Directions:

Add the butter and coconut oil (or more butter) to a large mixing bowl then use an electric mixer to blend until the mixture is completely smooth. Add the sugar-free sweetener and mix until it becomes light and fluffy. Add in the peanut butter and salt then mix until it is well-combined. Add in more sweetener or salt if needed after a quick taste-test.

Spoon into a silicone egg mold or, like me, you can use an ice tray! Freeze until each fat bomb has hardened.

Melt the keto chocolate chips in the microwave with a teaspoon or two of coconut oil or butter. Heat for 30 seconds at a time, stirring each time, until the chocolate is smooth and creamy. You can then immediately dip the peanut butter fat bombs into the chocolate until they are completely coated. Put them on a tray, plate, or cookie sheet that is lined with parchment paper then place them in the refrigerator until they are set. You can then eat and enjoy them or save in the fridge for up to a week or in the freezer for a month!