“Easy, delicious peanut butter chocolate fat bombs! Great for weight loss, curbing appetite, keto diets and satisfying your sweet tooth!”
Visual Learner? Watch me make these Chocolate Peanut Butter Fat Bombs from start to finish!
FAT BOMBS!!! Because sometimes…..you just need to calm your food demon.
Have you ever heard of fat bombs? Sounds pretty gross if you ask me but it’s actually a delicious (kinda) little snack/food made from healthy fats. A lot of people use these high-fat morsels when they are doing keto diets, paleo diets, Atkins, or some other low carb-calorie diet-schmiet. Just kidding. I know people take their diets/lifestyles serious so let’s carry on. I don’t use these fat bombs in that way though.
Some call them a fad, but I call them a God-send!!! These little guys have helped me so much in losing my muffin top and maintaining my goal weight. Never thought I’d say that!
How I Use Fat Bombs
I use these peanut butter chocolate fat bombs to tide me over between meals and to satisfy my raging sweet tooth. They are high in healthy fat so I ONLY have 1 or 2 on days when I’m really fighting the urge to eat 3 slices of cake.
And let me tell you, I have an EXTREME sweet tooth and fat bombs have been the ONLY thing that calms it down.
Keto-Friendly Sweetener
If you’re using these as part of your Keto-diet and not just as an appetite suppressor (which is how I use them) then you’ll want to use a Keto-friendly sweetener. Now depending on who you ask, some folks say that agave and pure maple are keto-friendly. I’m not even getting into that debate!
There are so many different fat bomb flavors and recipes floating around the web but peanut butter chocolate is by far my favorite fat bomb flavor! I’ve seen some recipes use avocado but this one uses coconut oil. It curbs the appetite like a boss! Not to mention, coconut oil does so many other wonderful things for your body so what’s not to love?
Why Coconut Oil is THE BOMB!!
- Helps the body fight off disease and viruses, including yeast, fungus, and candida.
- Boosts and restores thyroid function and control blood sugar.
- Lowers bad cholesterol
- Helps the body burn energy, abdominal fat.
- Balances hormones, moods.
- A zillion other things
You have to keep these peanut butter chocolate fat bombs in the fridge since they begin to melt at room temperature. Whenever you are having an intense sugar craving or feeling a bit hungry in between meals or snacks, pop one of these babies! They simply melt on the tongue and are pretty darn satisfying.
Now let me tell ya, the first time I had a fat bomb I wasn’t really all that impressed. I guess I was expecting some intense milk chocolatey tasting truffle. Just don’t go in expecting Godiva and you’ll be just fine.
Also a quick note, you may feel a bit uneasy on the tummy if eating these on an empty stomach. It’s from the coconut oil and will settle very quickly.
Wait!! Don’t trash it!
I wish someone had told me this the first time I made fat bombs. The mixture won’t taste all that great while you’re making them. Remember this isn’t a candy bar. I threw away the first batch because it really tasted…just ok. Don’t do that! Go ahead and follow through with the recipe. They taste a bit sweeter once they are set.
Watch me make these peanut butter chocolate fat bombs from start to finish!
Chocolate Peanut Butter Fat Bombs (Keto)
Ingredients
- 1/2 cup organic virgin coconut oil
- 1/2 cup natural peanut butter or almond butter with less than 5 grams of sugar
- 2-3 Tablespoons unsweetened cocoa powder
- 2-4 tablespoons Agave or sweetened to taste*note* If using these in a Keto diet you'll need to go with a keto-friendly sweetener like Stevia. Just sweeten to taste)
- Splash of vanilla extract optional
Instructions
- In a large skillet over low heat melt coconut oil and peanut butter.
- Stir in cocoa powder.
- Stir in agave.
- Remove from heat and add vanilla extract if using.
- Pour into a spouted cup to make pouring easier.
- Pour mixture into silicone candy molds. (my mold holds over 1/2 tablespoon)
- Freeze or refrigerate until set.
- Remove from molds and store covered in the fridge.
- Eat one fat bomb to curb the appetite or satisfy your sweet tooth.
Video
Notes
Check these out!
Vegan Almond Butter Peanut Butter Cups
Frosted Paleo Pumpkin Bars
Nothing like a 66yo Bachelor in the Kitchen making Monique’s Fat Bombs. You nailed it Girl! All I added to your Recipe was some cinnamon and walnuts. I definitely had to tweak the sweetness between Raw Stevia and a couple of Trivia packets. Perfect.
Definitely follow the advice on cooling this down BEFORE consuming for maximum flavor. Since I never bake any candy I don’t own any of those type molds so I used my Deviled Egg Container (16 halves) and ran out of room. So, I had an old Pyrex Baking dish, 4″x8″, and it handled the overflow with a perfect thickness.
Waited 1.5 hours in a 39F Frig as you advise and PERECT.
Great Job Monique,
JP
What are the nutritionals on Chocolate Peanut Butter Fat Bombs (Keto)?
Just look up the totals for each ingredient and add them together, divide by amount of molds used. It would be helpful if she included nutrition info for the whole recipe, but we’d still all need to figure out the amount per bomb depending on the size of the molds we use.
Love these but is there a calorie,carbs and fat amount somewhere I’m not seeing?
Can anyone tell me a quess on the fats/carbs to track in my marcos??
Probly bc their small, one carb in each, That way u wont eat more than 4.
This recipe does not make 45-50 pieces. It makes about 12 pieces if they are 3 TBSP each and greatly increases the calories and carbs. I would suggest lowering the peanut butter and coconut oil by at least 1/2 and instead add unsweetened deissicated coconut for less calories and carbs.
I don’t use 3 tablespoons per mold.
I make the peanut butter/peanut butter chocolate fat bonbs in mini muffin moulds; each one is 1 tablespoon.
This is one of my favorites even though fat bombs shouldn’t have agave, I just melt the PB and coconut oil in the microwave in a spouted glass measuring cup, mix up with the cocoa powder and add a liiiitle bit of stevia, and pour into molds. much less messy than a skillet.
That’s exactly what I was just going to do. Thanks. Now I know it will work. I was using monk fruit but couldnt get any and I need to make these
Do you use liquid stevia or powdered and how much?
Can you use PB2 powder?