Ingredients
1 cup natural peanut butter (unsweetened, no added sugar)
¼ cup coconut flour (or almond flour)
¼ cup coconut oil, melted
¼ cup powdered erythritol (or monk fruit/stevia blend)
½ tsp vanilla extract
Pinch of salt (optional)
Optional Drizzle
2 tbsp peanut butter, melted
or sugar-free chocolate
Instructions
Mix the Base
In a mixing bowl, stir together peanut butter, melted coconut oil, sweetener, vanilla extract, coconut flour, and salt until smooth and well combined.
Form the Fat Bombs
Scoop small portions using a spoon or cookie scoop and roll into bite-size balls. Place on parchment paper or into a storage container.
Chill
Refrigerate for 1–2 hours until firm, or freeze for 30 minutes to speed things up.
Drizzle
Melt additional peanut butter or sugar-free chocolate and drizzle over the fat bombs for a decorative finish.
Store & Enjoy
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.