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Chocolate Peanut-Butter Fat Bombs

Here is a proposed way to combine peanut butter, coconut oil, cocoa and allulose into small chilled fat bombs. 247-Keto has not kitchen-tested this recipe, so treat the quantities and steps as an editorial formula, not a proven result.

Food safety and allergens​

Refrigerate perishable foods within two hours, or within one hour when the surroundings are above 90°F (32°C) FoodSafety.gov food handling guidance. Serve with clean utensils, take out only what you plan to eat, and return the rest to the refrigerator promptly FoodSafety.gov food handling guidance.

This recipe contains peanuts. FDA names peanuts among the major allergens and advises reading current ingredient and allergen labels rather than assuming a product is allergen-free FDA food allergy guidance. Check the cross-contact statements on the cocoa, allulose, vanilla, salt and coconut oil as well FDA food allergy guidance.

For more formulas, see the keto recipes index or the food database.

247-Keto has not kitchen-tested this formula, so yield, timing, texture and storage quality remain unmeasured.

Practical notes​

Weigh each ingredient on the digital scale, since the formula is written in grams rather than cups or spoons. Tare the scale between additions, and weigh the peanut butter and melted coconut oil directly into the mixing bowl so nothing is lost in a transfer. Choose a peanut butter whose only ingredient is peanuts, and pure granulated allulose, which the selected product identifies as its single ingredient Selected allulose product ingredients.

The whisk is the supplied tool for combining everything. Mix until the dry ingredients are incorporated. Choose the mold size yourself; capacity and portion count have not been verified, so fill the small silicone molds to whatever size suits you.

Keep the refrigerator thermometer inside the refrigerator and confirm it reads 40°F (4°C) or below before the molds go in FoodSafety.gov food handling guidance. Instead of waiting for a set time, check whether a piece releases from its mold.

Ingredients​

  • 192 g unsweetened creamy peanut butter, ingredients peanuts only
  • 112 g coconut oil, melted
  • 15 g unsweetened natural cocoa powder
  • 40 g pure granulated allulose
  • 4 g pure vanilla extract
  • 1 g fine salt

Equipment​

  • Digital scale
  • Mixing bowl
  • Whisk
  • Small refrigerator-safe silicone molds
  • Refrigerator thermometer

Method​

  1. Stir the measured peanut butter, melted coconut oil, cocoa, allulose, vanilla and salt together until the dry ingredients are incorporated.
  2. Distribute the mixture into the molds to the size you choose; mold capacity and finished portion count have not been verified.
  3. Place the molds in the refrigerator at 40°F (4°C) or below. Check whether the mixture can be removed from the mold rather than assume a chilling duration or firm result.
  4. Remove only what you intend to serve using clean utensils, and return the remaining mixture to the refrigerator promptly.
Painted illustration of chocolate peanut-butter fat bombs on a plate.
The intended fat bombs. Conceptual illustration, not a tested cooking result.
Painted illustration of unsweetened peanut butter, coconut oil, cocoa powder, allulose, vanilla extract and salt arranged together.
Ingredients for chocolate peanut-butter fat bombs. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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