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Peanut Butter Cup Fat Bomb Recipe

Like a Peanut Butter Cup, but Keto-licious

Keto Peanut Butter Cup Fat Bomb Macros

Net Carbs





About this recipe

By: Angela Davis

Simple, yummy, and packed full of ketosis friendly fat while still being very low-carb recipe.  This keto fat bomb is one of the standard its stocked in our freezer.



Ready In:

30 min

Net Carbs:


Good For:

Side Dish

Step by Step Instructions

Step 1

If coconut butter is solid, you’ll need to warm it up to make it easily stirrable. It will scorch easily if microwaved, so it is better to place in a pan of hot water, in front of the vent of your oven while it is on, wrap in a hot pad or place in a very low (200 degrees or less) oven for 5 minutes at a time. Whatever method you use, check it often. Once you can easily stir it, measure out ½ cup into a microwave-safe bowl. Add peanut butter and microwave for 20 second intervals, checking between each, until peanut butter is soft and will combine with coconut butter.

Step 2

Add cocoa powder, truvia, vanilla and salt. Distribute into lined muffin tin and freeze until set. If you don’t have a muffin tin, pour the contents into a 9”x9” pan lined with parchment or waxed paper. Place in freezer. If using a pan, after 20 minutes, score the fat bombs with a sharp knife, cutting about half-way through. Return to freezer. Once completely set, remove from pan and break into servings along the score lines. Store in freezer.

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Can you eat chocolate on a Keto Diet?

Let us count the ways….

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