Chocolate Peanut Butter Fat Bombs


Serves: 9


  • 3 tbsp coconut oil(42g)
  • 3 tbsp natural PB(45g)
  • 2 tbsp(30g)light butter (or regular)
  • 3 tbsp(45g) unsweetened vanilla almond milk
  • 1/2 tsp vanilla extract
  • 3 tbsp(45g) pasteurized egg whites
  • 1/4 cup(24g) cocoa powder
  • 2-3 tbsp splenda (or another sweetener to taste)
  • 1/16 tsp salt


  1. In a medium bowl add coconut oil, butter, PB, almond milk and vanilla
  2. Microwave just until everything is warm to enough to stir(20-25 sec)
  3. Then whisk in egg whites until smooth (do not leave out or mixture will not emulsify!)
  4. Lastly stir in  cocoa powder, splenda and salt to taste.
  5. Pour into 9 greased mini muffin tins and refrigerate for at least an hour or preferably longer before popping out.
  6. Eat immediately or freeze again for later!

Enjoy! ☺️

Per Chocolate: 9F/1C/2.5P 

Enter your e-mail to receive access to my free: Ultimate Low-Carb Baking List
All of the ingredients you'll ever need to create some epic keto desserts like the ones on this site!
We hate spam. Your email address will never be sold or shared with anyone else.
Print Friendly, PDF & Email

Leave a Reply