Keto Peanut Butter Cup Fat Bombs

Name: Keto Peanut Butter Cup Fat Bombs
Prep time: 5 min
Yield: 12 serving(s)
Ingredients: 2 1/2 c. sugar-free chocolate chips; 2 1/2 tbsp. coconut oil, divided; 3/4 c. sugar-free smooth peanut butter

By Lena AbrahamPublished: May 24, 2019

Approved by the Delish Test Kitchen

3.8

6 Ratings

preview for Reese's Lovers Need These Keto Peanut Butter Cups

Yields:

12 serving(s)

Prep Time:

5 mins

Cook Time:

1 day

Total Time:

1 day 5 mins

Cal/Serv:

355

Jump to recipe

If you love chocolate + peanut butter (and who doesn't?!), then these fat bombs are for you! We suggest storing them in the fridge since they get a little melty at room temperature. They're a great on-the-go snack for those pesky sweet cravings.

Stomach still rumbling? We've got plenty of keto fat bomb recipes to keep you sated.

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Ingredients

2 1/2 cups
sugar-free chocolate chips
2 1/2 Tbsp.
coconut oil, divided
3/4 cup
sugar-free smooth peanut butter

Directions

1. Step 1Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tbsp. coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.
2. Step 2Spoon 1 ½ tbsp. melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 10 minutes.
3. Step 3Meanwhile, stir together peanut butter and remaining coconut oil (melted) until smooth. Transfer to piping bag or a medium resealable bag. When chocolate layer is set, pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each peanut butter disk and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.