Yields 16 fat bombs. Nutrition (per serving): 290 calories, 5 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar, 28 g fat, 16 g saturated fat, 390 mg sodium

INGREDIENTS

● 8 oz. cream cheese, softened to room temperature

● 1/2 cup keto-friendly peanut butter

● 1/4 cup coconut oil, plus 2 Tbsp

● 1/4 tsp kosher salt

● 1/2 cup keto-friendly dark chocolate chips (such as Lily's)

DIRECTIONS

1. Line a small baking sheet with parchment paper. In a medium bowl, combine cream cheese, peanut butter, ¼ cup coconut oil, and salt.

2. Using a hand mixer, beat mixture until fully combined, about 2 minutes. Place bowl in freezer to firm up slightly, 10 to 15 minutes.

3. When peanut butter mixture has hardened, use a small cookie scoop or spoon to create tablespoon-sized balls. Place in refrigerator to harden, 5 minutes.

4. Meanwhile, make chocolate drizzle: combine chocolate chips and remaining coconut oil in a microwave safe bowl and microwave in 30 second intervals until fully melted. Drizzle over peanut butter balls and place back in refrigerator to harden, 5 minutes.

5. To store, keep covered in refrigerator.