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This is how to make the BEST keto chocolate fat bomb recipe with simple low-carb ingredients. They are smooth, creamy, fudgy and so satisfying. Just what chocoholics like us need!
We're using peanut butter powder but you could use regular peanut butter or even almond butter if you don't eat peanuts. To do that, simply use about half a cup (125 g/ 4.4 oz) peanut or almond butter and add about quarter cup of coconut oil or unsalted butter.
These keto truffles are not too sweet so feel free to add a tablespoon or two more sweetener. The chocolate coating is just melted chocolate — you can use sugar-free or 90% dark chocolate.
Hands-on Overall
Serving size 1 mini truffle
Nutritional values (per 1 mini truffle)
Net carbs1.4 grams
Protein4.1 grams
Fat6.3 grams
Calories88 kcal
Calories from carbs 7%, protein 21%, fat 72%
Total carbs5.5 gramsFiber4.1 gramsSugars0.9 gramsSaturated fat4.2 gramsSodium75 mg(3% RDA)Magnesium16 mg(4% RDA)Potassium68 mg(3% EMR)
Ingredients (makes 16 mini truffles)
Instructions
- Line a plate with parchment paper and set aside. Mix the peanut butter powder, cocoa powder, softened coconut oil and sweetener in a bowl. If too dry, add 1 to 3 tablespoons of water.
- Taste the mixture to be sure that the sweetness is to your liking. If desired, you can add more sweetener if necessary. Whisk very well and allow to cool.
- Once cool, use a cookie scoop and roll out 16 small balls and place on the lined plate.
- Place in the freezer for 20 minutes. Melt the chocolate chips.
- Using two forks, dip each fat bomb in the melted chocolate until completely covered. Refrigerate until chocolate has firmed up. Drizzle any leftover chocolate on top.
- Store tightly covered in the refrigerator. They will keep for 2 months in the fridge or stored for 6 months in the freezer.
Ingredients
Instructions
- Line a plate with parchment paper and set aside. Mix the peanut butter powder, cocoa powder, softened coconut oil and sweetener in a bowl. If too dry, add 1 to 3 tablespoons of water.
- Taste the mixture to be sure that the sweetness is to your liking. If desired, you can add more sweetener if necessary. Whisk very well and allow to cool.
- Once cool, use a cookie scoop and roll out 16 small balls and place on the lined plate.
- Place in the freezer for 20 minutes. Melt the chocolate chips.
- Using two forks, dip each fat bomb in the melted chocolate until completely covered. Refrigerate until chocolate has firmed up. Drizzle any leftover chocolate on top.
- Store tightly covered in the refrigerator. They will keep for 2 months in the fridge or stored for 6 months in the freezer.
Nutrition (per serving, 1 mini truffle)
Calories88kcal
Net Carbs1.4g
Carbohydrates5.5g
Protein4.1g
Fat6.3g
Saturated Fat4.2g
Fiber4.1g
Sugar0.9g
Sodium75mg
Magnesium16mg
Potassium68mg
Detailed nutritional breakdown (per 1 mini truffle)
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