Before writing this post, I tested them again. I love the sweet’n’salty taste I got! I used crunchy peanut butter and the keto fat bombs turned out heavenly, but they do have a major flow: they melt really quick, so you have to eat them as soon as you took them out of the fridge. There, problem solved!
3 tbsp peanut butter
70 grams dark chocolate 85% cacao
2 tbsp coconut butter
100 grams butter
10 drops liquid sweetener or equivalent
Long story short, I melted all the ingredients in a bowl, over simmering water, stirring continuously. I poured the mixture into silicone molds then put them in the freezer, for about 30 minutes, covered with a foil. You can keep them in the freezer or you can take them out of the forms and store them in the fridge, in a plastic tupperware.
Carbs in the entire batch: 15.