These keto chocolate peanut butter fat bombs are the perfect snack that will make you wonder why you have not been doing keto your whole life. The combination of chocolate and peanut butter is nothing short of magic. I used to love buying a pack of Reese peanut butter cups and eating all around the edges. These keto chocolate peanut butter cups give me that same feeling and have the same chocolate shell.

Why Fat Bombs?

Fat bombs are a great way to balance out keto macros. These only have 1 carb per and are almost 99% calories from fat. This means you can easily fix a day where you had too much protein or too many carbs without breaking kicking yourself out of keto. I love the texture of these fat bombs, they do not have that coconut oil texture (melty at room temperature – which is not bad but sometimes I want something different). They have a nice chew to them and are especially great out of the freezer.

One Other Thing

The inspiration for these chocolate peanut butter fat bombs actually came from a cake my wife made me for my birthday. This peanut butter filling is a modified version of the frosting she used on the cake. The ganache is another element in this cake. I had to use much more ganache (oh drats!) to get more complete coverage, but when we were eating the leftover frosting as a mousse, I knew we had to share this with you guys!

More Recipes Like These Chocolate Peanut Butter Fat Bombs

Caramel Sauce – https://ketoto.me/keto-caramel-sauce-low-carb-caramel-topping/

Carbquik Chocolate Chip Cookies – https://ketoto.me/keto-chocolate-chip-cookies-with-carbquick/

Chocolate Lava Cake – https://ketoto.me/keto-chocolate-lava-cake/

Keto Chocolate Peanut Butter Fat Bomb Print This Nutrition facts: 113 calories 1 Net Carbs Rating: 5.0 /5 ( 1 voted ) Ingredients Filling 1 cup peanut butter

8 oz cream cheese

4 tbsp butter

1 cup powdered erythritol

1 cup heavy cream

1 tsp vanilla extract Ganache 4 oz bakers chocolate

10 tbsp butter

1/4 cup powdered erythritol

1 tsp vanilla Instructions For the Filling Bring butter, peanut butter and cream cheese to room temperature. Using a mixer, blend together until smooth. Add powdered erythritol and blend well. Next, add the heavy cream and vanilla, mix on low until combined and then increase the speed and blend until well incorporated. Using a piping bag (or spoon) fill the cups of a mini muffin tray, and put in the freezer at least 20 minutes. Ganache Bring butter to room temperature. In a bowl heat the butter and chocolate in the microwave in 20-30 second increments mixing between until smooth and completely melted. Add the erythritol and vanilla, mix to fully combine. Bring it all together Remove the filling from the molds and set aside. Place a wire rack over a large bowl. Line up a few of the filling pucks, and drizzle the ganache over them. Move back to a lined chilled baking sheet. Repeat until all of the chocolate peanut butter fat bombs are coated. Macros (Makes 45 Servings): Calories: 113

Protein: 2

Fat: 12

Net Carbs: 1.3

Total Carbs: 2.4 Equipment Used: Kitchen aid hand mixer - https://amzn.to/2LdAtAs

Silicone Muffin Tray - https://amzn.to/2rwzK4H

Note: The macros were calculated using chronometer.com