KETO CHOCOLATE PEANUT BUTTER FAT BOMBS

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice, adjust to taste)
• 1/2 cup unsweetened peanut butter
• 1 teaspoon vanilla extract
• A pinch of salt (optional)

Instructions:

1. Melt Coconut Oil: In a small saucepan or in the microwave, melt the coconut oil until it becomes a liquid.
2. Combine Ingredients: In a mixing bowl, combine the melted coconut oil, unsweetened cocoa powder, powdered erythritol, unsweetened peanut butter, vanilla extract, and a pinch of salt if desired. Mix well until smooth and well combined.
3. Taste and Adjust: Taste the mixture and adjust the sweetness if needed by adding more sweetener. Keep in mind that the sweetness might lessen when frozen.
4. Fill Molds: Pour the mixture into silicone molds or mini muffin cups, filling each cavity about halfway.
5. Freeze: Place the molds in the freezer for at least 1-2 hours, or until the fat bombs are completely solid.
6. Remove and Store: Once frozen, remove the fat bombs from the molds and store them in an airtight container in the freezer. If you don’t have molds, you can also shape them into small balls using your hands.