Smooth dark chocolate and salty-sweet creamy peanutbutter is a match made in heaven. We make this classic combo low carb and suitable for the ketogenic and/or GAPS diets by using a hint of stevia. This recipe is high in fat and a perfect treat after a meal. I won’t fuss at you if you enjoy them as breakfast either ;)
These fat bombs, or keto candy, are based on our nutbutter cup fat bombs. We then melt dark chocolate and palm shortening with a little stevia (optional) and sea salt and drizzle the rich chocolate over the top. Because the peanutbutter mixture has been chilled, it quickly forms a hard shell perfectly.
About the sweeteners
I choose stevia as the sweetener I use on keto primarily. I’ll admit it has a bit of an aftertaste, and does well with peanutbutter and lemon, but I don’t love how it tastes with chocolate. Your mileage may vary.
When I’m making these chocolate peanutbutter fat bombs for our family, I leave the sweetener out of the chocolate coating completely. Unconventional, yes, but after a few weeks on the ketogenic diet you really do lose your sweet tooth!
Alternatively, you could use an erythritol/monk fruit combination, which does taste much more like sugar. I limit the amount of erythritol I let my children have to nearly none, as it is a highly processed sugar alcohol that I haven’t done enough research on yet. Look for a blog post on that in the future ;) For myself, I do occasionally have keto treats that contain erythritol, but I try to focus on healthy whole foods more than treats for my typical diet.
Rich and Delicious Buckeye Fat Bombs (Keto, GAPS, Low Carb High Fat)
For the peanutbutter mixture
- 1/2 cup 4 oz peanutbutter or other nutbutter (I used this kind)
- 1/2 cup 4 oz butter, softened
- 2 packets stevia this kind or 2 tablespoons honey or other granulated sweetener this kind of honey ]helps them keep their shape)
- 1/2 teaspoon sea salt this kind
For the peanutbutter mixture
Use a fork to combine the softened butter, peanutbutter or nutbutter, 2 packets stevia, and 1/2 teaspoon sea salt.
Chill in the freezer until set, about 15 minutes
As the peanutbutter mixture sets make the chocolate topping
Break up 2 ounces dark chocolate into a microwave-safe bowl. Add the 2 teaspoons palm shortening. Melt in the microwave on high, stirring every 20 seconds, or in adouble boiler.
Add the optional 1 packet of stevia or sweetener of choice and 1 (small) pinch of sea salt to bring out the rich chocolate flavor. Set aside, stirring every few minutes. you want the chocolate mixture to start to thicken a bit before you coat the peantubutter balls with it.
Put it all together
Once the peanutbutter mixture has set, use a small to medium cookie scoop, or a tablespoon, to scoop the peantubutter mixture into even balls. Place on a plate and back in the freezer for 5 minutes if your kitchen is warm. The peanutbutter balls cannot be melty, or the chocolate won't set on them.
Re-warm the chocolate if needed to make it a pourable consistency. Drizzle over the peanutbutter balls until it is all used up. Return the whole plate to the freezer for 5-10 minutes, or until completely set, and then transfer to a covered container.
Nutrition data reflects use of stevia, and 8 total balls being made. Net carbs per serving is 3 (carbohydrate-fiber).
what a delicious find! The filling is good with frozen blueberries on top! Thanks so much for your generosity in sharing this recipe .
I’m so glad you enjoyed them Julie!