Ingredients
Equipment
Method
- Line a small baking sheet or a plate with parchment paper or wax paper. This will prevent the fat bombs from sticking and make them easy to remove once set.
- In a medium-sized mixing bowl, add the unsweetened creamy peanut butter. Ensure your peanut butter is at room temperature for easier mixing.1 cup unsweetened creamy peanut butter
- Pour the melted full-fat coconut oil into the bowl with the peanut butter. Stir them together thoroughly until well combined and the mixture is smooth and uniform.1/2 cup full-fat coconut oil
- Add your chosen keto-friendly sweetener to the mixture. Start with the recommended amount and stir well. Taste a small portion and add more sweetener if you prefer a sweeter fat bomb. It’s important to mix thoroughly to ensure the sweetener is evenly distributed throughout.1/4 cup keto-friendly sweetener
- Using a small spoon or a cookie scoop, scoop out portions of the mixture. Roll each portion into a small ball shape, about 1 to 1.5 inches in diameter. Place the formed fat bombs onto the prepared baking sheet.
- Carefully place the baking sheet into the refrigerator for at least 30 minutes, or until the fat bombs are firm and fully set. Once firm, they will be easy to handle.
Notes
These fat bombs are best stored in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 2-3 months. Enjoy cold.