When you want a delicious sweet treat, these chocolate lemon peanut butter keto bombs will satisfy! They are sweet and decadent and amazingly low carb!
These chocolate lemon peanut butter keto bombs contain the perfect balance of sweet and salty with an awesome touch of lemon! Yum! You can use candy molds or miniature muffin tins to make these amazing sweets. I hope you love these chocolates as much as we do!
Let’s talk about the ingredients in our chocolate lemon peanut butter keto bombs!
We start with a combination of keto peanut butter, butter, coconut oil, and cocoa powder. When buying peanut butter, I look for those which contain only peanuts or peanuts and salt. This will help to keep the carb count low. You can use your favorite coconut oil for your chocolates. It’s important to know the differences between refined and unrefined coconut oil. Refined oil is more processed than unrefined. This results in refined coconut oil tasting more neutral while unrefined coconut oil has a stronger coconut taste. I prefer the unrefined as I like the coconut taste it brings. Unsweetened cocoa powder brings our chocolates the perfect chocolate flavor and our keto powdered sugar brings the perfect sweetness! I added just a little salt to my chocolates. The combination of lemon and vanilla extract rounds out the flavors in our chocolates and provides a nice hint of lemon.
Are these chocolate lemon peanut butter keto bombs difficult to make?
These sweet treats are amazingly easy to make, but there are a few things you can do to ensure yours turn out perfectly every time! First, I recommend sifting your cocoa powder, so you won’t end up with any lumps of cocoa powder. Next, when you add your powdered sugar, salt, and extracts, you’ll want to stir the mixture until it is perfectly smooth. You can use candy molds or paper lined mini muffin tins for these chocolates. I like to place my mixture into a glass measuring cup to make pouring into the molds or tins easy to do. Last, you’ll want to freeze your chocolates until they are completely set up before serving. Then store your treats, in a covered container, in the freezer. You can then take out one or two any time you’d like a quick sweet!
Why should I make my own keto chocolates?
Great question! I’m glad you asked!😊 First, it’s amazingly fun to make chocolates! I love buying fun new candy molds, making my own keto chocolates, and experimenting with different ingredients and flavor combinations. The second reason I recommend making chocolates is so you can always have a quick go-to sweet option when a craving for sweets comes along. This way, you don’t have to be tempted to grab a high carb sweet because you have amazingly delicious keto options available. The third reason for making your own chocolates is so you can make yours unique to your taste preferences. You can add a little more salt if you’d like. If you don’t like lemon, you can use orange extract or simply use vanilla or almond extract and leave out the others. Most importantly, have fun in the kitchen experimenting with and making your own chocolates!
Need some more quick and easy keto sweets? Here you go!
Berries with Keto Lemon Whipped Cream
Chocolate Peanut Butter Keto Bark
Frozen Keto Cream Cheese Bites
Helpful Hints:
*To avoid lumps, I recommend sifting your cocoa powder.
*You can either use candy molds or paper lined miniature muffin tins for your chocolates.
Main Kitchen Equipment and Utensils:
- Medium saucepan
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***Have amazing fun in the kitchen experimenting with different ingredients and flavor combinations***
Chocolate Lemon Peanut Butter Keto Bombs
When you want a delicious sweet treat, these chocolate lemon peanut butter keto bombs will satisfy! They are sweet and decadent and amazingly low carb!
Ingredients
- ½ cup keto peanut butter
- ¼ cup butter
- ¼ cup coconut oil
- ¼ cup cocoa powder, sifted
- ⅓ cup powdered sugar substitute (Swerve)
- ¼ teaspoon salt
- 1 teaspoon lemon extract
- ¼ teaspoon vanilla
Instructions
1. In a medium saucepan over medium low heat, combine peanut butter, butter, coconut oil, and cocoa powder.
2. Heat and stir frequently until all is melted, combined, and smooth.
3. Remove from heat and stir in powdered sugar, salt, lemon extract, and vanilla. Stir until no lumps remain.
4. Pour mixture into a measuring cup or pourable container.
5. Pour mixture into chocolate molds or into lined miniature muffin tins.
6. Place molds/tins in freezer and freeze for 30 minutes.
7. Store leftovers in the freezer.
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