For non-keto eaters, the title of this post may be off-putting, but in the ketogenic world, “fat bombs” are widely used in order to boost the daily fat percentage without spiking the carb count. These chocolates pack a fatty punch while satisfying the small sweet tooth I sometimes have at the end of the day. I always favored savory carbs (bread, pasta, potatoes) in my pre-keto life and rarely craved chocolate, candy or ice cream. Sometimes in the summer I enjoyed fruit popsicles or mint chocolate chip ice cream, but it was never a daily habit. I do enjoy saving some calories at the end of the day for 1 or 2 of these when I can, especially in these warmer months when I’m in need of something cold and refreshing. To non-ketoers these may not taste very sweet, but since I consume such a small amount of natural/added sugar each day, they taste like a sweet fudgey frozen dessert. The best part is these take less than 5 minutes to make!
The ingredients you’ll need are 100% unsweetened cocoa powder (I prefer Ghiradelli cocoa), unsweetened peanut butter (I use creamy), butter, 1 packet of Stevia and virgin & unrefined coconut oil. I recommend you purchase virgin and unrefined coconut oil as opposed to refined for the added health benefits. If you’re curious about the differences between refined and unrefined, you can read about them here.
You’ll also need a microwave-safe dish/container (I use a measuring cup), a whisk and either a silicone mold or an ice cube tray. Silicone molds are definitely easier to handle once the fat bombs are frozen, but I used a regular plastic ice cube tray for many months first. The trick with those is to quickly run the back of it under warm water before popping the frozen chocolates out.
I started by adding the butter, coconut oil and peanut butter to my measuring cup and melting them together on high for 35 seconds in the microwave. You don’t want them to boil, just melt so they can be fully combined by the whisk.
Once they are melted and stirred I added the cocoa powder and packet of Stevia on top and whisked again, making sure to dissolve any clumps completely. You could also include vanilla or almond extract to the mixture or halved almonds/peanuts or even dark chocolate chips to the bottom of the molds at this stage if you’d like to add even more flavor to the fat bombs, but I have found them to be sufficient without any extra flavors. Any extras would, of course, change the nutritional information.
Next pour the liquid evenly into 24 molds. I normally place the silicone mold in the freezer first and then fill the cups as it can be hard to transport the tray to the freezer. I freeze these for a minimum of 30 minutes, pop them out of their molds and store them in a gallon size Ziplock bag in the freezer. These do melt once they are taken out of the freezer, so I recommend enjoying them quickly! Do you have a favorite fat bomb or frozen treat? Share the ingredients with me!
Chocolate Peanut Butter Fat Bombs
Prep Time: 5 minutes
Total Time: 35 minutes
Serving Size: 1
- 4tblsp pasture butter
- 8tblsp virgin & unrefined coconut oil
- 4tblsp unsweetened peanut butter
- 4tblsp unsweetened cocoa powder
- 1 packet Stevia or sweetener of choice
- Silicone or plastic mold, 24 cups
- Place butter, coconut oil and peanut butter in a microwave-safe container – microwave on high for 35 seconds or until melted; whisk to combine.
- Add cocoa powder and sweetener – whisk to combine.
- Pour evenly into 24 molds – freeze for at least 30 minutes; store in the freezer in a Ziplock bag.
Per serving: 80 calories, 2g total carbs, 1g net carbs, 9g fat, 1g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)