Keto Peanut Butter Muffins Fat Bombs
These keto peanut butter muffin fat bombs deliver a soft, creamy, low-carb treat with rich flavor and easy preparation.
Equipment
- Mixing bowl
- Freezer
- Scoop
- Tray
- Silicone Muffin Molds
- Spatula
Ingredients
Peanut Butter Muffin Base
- 1 cup natural peanut butter
- 1/4 cup coconut oil melted
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
- 1/4 cup almond flour
Instructions
- Mix peanut butter, melted coconut oil, sweetener, vanilla, and almond flour until smooth.
- Spoon mixture into silicone muffin molds, filling each evenly.
- Smooth tops gently to create a uniform muffin-like appearance.
- Freeze until firm, forming a soft interior with a slightly solid exterior.
- Remove from molds and serve slightly chilled for best texture.
Notes
Freeze longer for firmer texture or less for softer bites. Keep mixture cool when shaping for easier handling. Add chocolate chips or nuts for variation. Store in freezer and thaw briefly before eating. Handle gently to keep shape intact.