Description
Rich, fudgy keto fat bombs made with just 3 ingredients in the microwave. No baking and no special molds, just an ice cube tray. Perfect for curbing a chocolate craving!
Ingredients
- 1 cup sugar-free chocolate chips (I use Lily’s)
- ½ cup natural peanut butter (no sugar added)
- 2 tablespoons coconut oil
- ¼ cup walnut pieces, crumbled (optional)
Instructions
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until melted and smooth (about 1 to 1½ minutes total).
- Stir in the peanut butter until completely smooth.
- Scoop or pour the mixture into an ice cube tray, filling each section about ¾ full. A cookie scoop makes this easy and less messy.
- If using walnuts, crumble them over the top and press them in gently.
- Freeze for at least 1 hour, until firm.
- Pop the bars out and serve straight from the freezer.
Notes
Storage: Keep in an airtight container or freezer bag in the freezer for up to 3 months. They soften quickly at room temperature, so serve them straight from the freezer.
Dorm friendly: All you need is a microwave, a bowl and an ice cube tray.
No chocolate chips? Use 2 tablespoons unsweetened cocoa powder plus 5–10 drops liquid stevia in place of the chips, and increase the coconut oil to ½ cup.
Variations: Swap the walnuts for chopped almonds or pecans, or sprinkle a pinch of flaky sea salt on top.
About the carbs: Each bar has about 5g carbs after fiber. Subtracting the sugar alcohols in Lily’s chips brings it to about 1g net carb per bar. If you only count part of the sugar alcohols, plan on 2–3g.
Net carbs: about 1g each
- Prep Time: 5
- Cook Time: Freeze for 1 hour
- Category: Keto
- Method: No bake
- Cuisine: American
