What are fat bombs, you ask? Only the tastiest, keto-friendly, no-bake, grab-and-go treats you can imagine! Made with ingredients such as nut butters, coconut oil, cocoa powder, cream cheese, or avocado and containing little or no sugar, they include lots of fat and very little carbs, so they satisfy sweets cravings yet won’t kick you out of ketosis. Small but mighty, they’re filling, too, so they’re great pick-me-ups if you hit an energy low or need to add a few fat macros to your day. The best part? You can make them in bulk (it takes less than 10 minutes!) and keep them refrigerated or frozen so you can enjoy a fat bomb anytime.
Chocolate Peanut Butter Fat Bombs
If you love peanut butter cups, you’ll be crazy for these sweet, two-bite treats by Keto4Karboholics because they deliver all the salty-sweet satisfaction minus the carbs. Stored in a sealed container, they’ll last in the refrigerator for 2 weeks or the freezer for 1 month! If you want to add additional macros, drizzle some chocolate on top.
MAKES 15 BALLS
1 Serving (1 Ball): 1g Net Carbs, 1.9g Protein, 6g Fat, 66 Calories
For the fat bombs:
¼ cup almond flour
¼ cup peanut butter (look for one that is just peanuts and salt)
2 oz cream cheese
4 Tbsp powdered erythritol
For the chocolate dip:
2 tsp MCT oil
1 oz (4 pieces) unsweetened 100% cocao baking chocolate
1½ Tbsp powdered erythritol
Line a baking sheet with parchment paper. In a bowl, combine all the fat bomb ingredients and mix using a hand or stand mixer. Use a tablespoon or your hands, scoop and roll 1-tablespoon-size balls onto the prepared baking sheet. Freeze for 30 minutes to harden.
Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil and chocolate microwave on high for 30 seconds at a time until melted. Gradually stir in the erythritol, adding more or less based on your taste preference. Let cool for 1 minute.
Dip the fat bombs into the chocolate one at a time, roll to coat, then return the chocolate-covered balls to the baking sheet. Freeze for at least 30 minutes.
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