Chocolate keto fat bombs are the perfect treat to meal prep to end each day on a sweet note.
A few years ago I started making these “homemade chocolate cups” which was just a mix of coconut oil and cocoa and some sweetener. We loved them.
They melt in your mouth, are super fun, chocolatey, and really perfect for when you just want a little sweet treat.
Then, one day I was in the grocery store and saw keto cups on the shelves. I realized this whole time this treat was actually a “thing” that other people were making and eating too.
Whether you’re doing the keto thing or not, these fat bombs are a really delicious and easy treat to make!
If you love chocolatey treats you gotta try these Chocolate Quinoa Crisps and these 10-Min Crunchy Chocolate Almond Butter Cups. Or, browse all my favorite desserts in this roundup of 50+ Gluten Free Dessert Recipes!
These Keto Cups are:
- perfect to sink your teeth into
- chocolatey and sweet without being too dark or decadent
- melt in your mouth delicious
- customizable! I crushed up some brazil nuts to sprinkle on top of mine, but you can add chopped peanuts, cashews, puffed quinoa, actual sprinkles, peanut butter chips… really whatever you’re in the mood for!
- perfect for dessert prep 🙂
Ingredients for these Chocolate Keto Fat Bombs
- refined coconut oil
- cocoa powder
- agave nectar
- natural peanut butter
- optional crunchies like chopped nuts or puffed quinoa
How to Make Chocolate Keto Fat Bombs
Mix together the coconut oil, cocoa powder, agave nectar (honey or maple syrup works too), and peanut butter.
Place the silicone candy molds on a cutting board or baking sheet so you can easily transfer them to the fridge.
Divide the chocolate among the molds and sprinkle the top with whatever toppings you want. This step is optional but adds a fun crunch.
Transfer to the fridge for a couple hours until they harden. Store in an airtight container or baggie in your fridge!
Recipe
5-Min Chocolate Keto Fat Bombs
Chocolate Keto Fat Bombs are and easy and delicious low carb dessert. Keep a stash in your fridge for your nightly sweet tooth!
Ingredients
- 1/2 cup refined coconut oil, melted or softened
- 2 tablespoons cocoa powder
- 2 tablespoons agave nectar
- 1/2 cup natural peanut butter
- 1/4 cup brazil nuts, chopped
Instructions
- Whisk together the coconut oil, cocoa powder, agave nectar, and peanut butter.
- Place the silicone candy molds on a cutting board or baking sheet so you can easily transfer them to the fridge.
- Divide the chocolate among the molds and sprinkle the top with whatever toppings you want. This step is optional but adds a fun crunch. I used brazil nuts.
- Transfer to the fridge for a couple hours until they harden.
- Store in an airtight container or baggie in your fridge!
Enjoy!! xo
How many carbs in one piece
I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
What is the carb content in the chocolate peanut butter cups?
I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
Perfect treat for the weekend! Thank you so much !
Yay!! Hope you love them 🙂 xo