“The Ultimate Chocolate and Peanut Butter Fat Bomb” recipe
The benefits of following a ketogenic lifestyle are numerous and often preached by its followers. More energy, better mood, accelerated weight loss, improved muscle retention and growth, the list is long, and it is awesome. But there’s another item on that long list of awesomeness…
Que the explosion sound effects in your mind. If you’ve never had a fat bomb, then prepare to have your mind blown, because all the health stuff aside, fat bombs are reason enough to follow a ketogenic diet. They are the ultimate ketogenic snack or treat. Some are savory and some are sweet, but what they all have in common is that they are a knockout punch of healthy fats and proteins, while severely chocking out the number of net carbs that they contain.
To get you started on your fat bomb journey, I’ll share with you my own recipe that is highly sought after by anyone who has ever tired it.
I give you the “The Ultimate Chocolate and Peanut Butter Fat Bomb” recipe.
(que the chorus of angels)
- Peanut butter or Almond butter
- 5 oz (usually 1 ¼ bars) 100% Cacao unsweetened baking bars, broken into pieces
- 1/3 cup Heavy Whipping Cream
- 1 cup Splenda or Stevia
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 1/8 teaspoon Salt
- Nonstick wok or 3-4 quart heavy-bottom saucepan
- Heatproof (silicon) spatula
- Baking sheet
- Measuring cups
- Silicon chocolatier molds (sounds fancy, but they cost about $8 at Michaels, and they’re reusable)
- Timer (any type will work)
Serving size: Obviously large molds create single servings while smaller molds create multiple servings.
Macros: The ideal serving should put you under two hundred calories with only a few net carbs, and lots of good fat and some protein. Ingredient macros vary by brand, especially with the peanut butter, so check out a few before committing to one. I’d advise adding all of the ingredients into a tracking app, or just add it all up on a piece of paper and divide everything by the amount of servings to get the exact macros.
Silicon molding trays are worth their weight in gold
I like to start by getting my ingredients and equipment out and organized within arm’s reach. Once that’s done, I begin with placing the chocolatier mold on the baking sheet, this will make transferring the finished product to the freezer for cooling that much easier. Also, at this point you might want to make sure you have space in your freezer.
Depending on your mold, the amount of peanut butter and almonds used varies. I use a large sheet that has squares, and basically looks like a wide ice cube tray. Regardless of the shape or size, the process is the same. You’re going to fill about half of the mold with peanut butter and anywhere from ½-2 almonds, again it depends what you can fit. It doesn’t have to be neat, I usually add about ½ a tbsp. to each mold and I just scrape it in on the side, but it’s advisable to give each mold a little push when your done to pack that peanut butter in and remove air pockets (not necessary, but it helps the finished product cosmetically).
Last note, and then you’re ready to turn on the heat. I know a lot of use Keto and paleo people are crazy about natural foods in their purest form, myself included, but when buying peanut butter for this recipe it is important to make sure the peanut or almond butter, whether homemade or store bought natural is completely blended, and has almost no oil separation. The problem is that oil causes it to not bond well with the chocolate.
Alright, lets get cooking
- in your sauce pan or nonstick wok, combine the heavy whipping cream (hwc) and Splenda or Stevia, and mix until fully blended together.
- Now add the salt and butter
- Turn stove on to medium-high and bring to a rolling boil, stirring and scraping the sides continuously with the silicon spatula
- Set the timer to 5 minutes, and adjust the heat to maintainan active bubbling with it becoming an aggressive boil.
- Continue to stir and scrape while maintaining the bubbling until the timmer sounds
Note: You’ll notice that the amount of “cream” let in the pan has decreased and become thicker, that’s normal
- Remove from heat and add chocolate pieces and vanilla extract
- Stir until chocolate is smooth and fully blended,
Note: don’t over stir or leave in the pan too long as a hot pan could start to melt the oil in the cacao and cause a separation
- Using a spoon, drop globs of the chocolate into the mold.
- Once all of the molds contain cholate, run the spatula over the tops of the molds, compacting the filling into each mold while removing excess amounts. Add the excess amount to molds that need it.
- Now, place mold in the freezer and try your hardest to wait until they get solid, in about an hour or so… FEEL FREE TO LICK THE SPATULA AND SPOON WHEN DONE.
You can cool them in the fridge, but the finished product is much mushier than I prefer, so I’d recommended cooling in the freezer until they are solid.
Meet the Writer
Ryan N. Gray
Author, Blogger, Podcaster. Founder of Modern Day Neanderthal. Connoisseur of tattoos and butter coffee. Bare foot living, functional fitness, and fresh food lover. Trying to live keto in a world full of carbs.