Keto Peanut Butter Chocolate Fat Bombs are a tasty little treat that’s perfect for anyone following a low-carb lifestyle. These bite-sized delights blend creamy peanut butter with rich chocolate, creating a smooth and satisfying texture that melts in your mouth. They’re a great way to curb sweet cravings without breaking your diet.
I love making these fat bombs because they’re so simple and quick to prepare, plus they store well in the fridge for whenever you need a quick snack. I usually keep a stash on hand for those moments when I want something sweet but don’t want to mess up my keto goals. Mixing peanut butter and chocolate together feels like a little dessert reward that’s guilt-free, and it always puts a smile on my face.
One of my favorite ways to enjoy these is right out of the freezer when they’re nice and firm but still creamy. They’re great for a mid-afternoon pick-me-up or a little after-dinner treat. These fat bombs work perfectly as a small snack to keep your energy up and your cravings down. I’m pretty sure they’ll become your go-to keto snack too!
Key Ingredients & Substitutions
Peanut Butter: I like natural, no sugar added peanut butter here. It keeps the carbs low and the flavor pure. If you’re allergic or prefer, almond or cashew butter works nicely too.
Butter and Coconut Oil: These add healthy fats and help the fat bombs set firm. Unsalted butter gives you control over saltiness. Coconut oil adds a subtle tropical note. You can swap with ghee or avocado oil if needed.
Keto Sweetener: Powdered erythritol is my go-to because it dissolves easily and has no aftertaste. Monk fruit sweetener or stevia blends work well as alternatives.
Chocolate: Use sugar-free dark chocolate or chocolate chips to keep it keto-friendly. If unavailable, look for unsweetened baking chocolate and mix your own sweetener.
Toppings: Crushed peanuts and sea salt are optional but I recommend them—they add nice crunch and balance the sweetness with a little salty kick.
How Do You Get a Smooth Chocolate Layer on Top?
Melting chocolate perfectly can be tricky but it’s key for a smooth finish on these fat bombs.
- Use a double boiler or microwave chocolate in short 20-30 second bursts, stirring each time to avoid burning.
- Add a teaspoon of coconut oil to help soften the chocolate and make it glossy.
- Pour melted chocolate gently over the chilled peanut butter layer. Avoid pouring too fast to keep it even.
- Sprinkle toppings right after pouring so they stick well before the chocolate hardens.
- Freeze immediately to set the chocolate quickly and prevent it from melting or cracking.
Following these steps always helps me get that neat, glossy chocolate top that looks as good as it tastes!
Equipment You’ll Need
- Mixing bowl – perfect for combining all your ingredients smoothly without mess.
- Spoon or spatula – helps you mix well and spread the layers evenly in the molds.
- Silicone muffin cups or paper liners – these make it easy to shape and remove fat bombs without sticking.
- Muffin tin – holds the liners steady while you fill and freeze your fat bombs.
- Heatproof bowl – needed for melting the chocolate gently without burning.
- Microwave or stovetop – for melting chocolate using a double boiler or short microwave bursts.
Flavor Variations & Add-Ins
- Swap peanut butter with almond or cashew butter for a different nut flavor and creaminess.
- Add a pinch of cinnamon or chili powder to the peanut butter mixture for a warm or spicy twist.
- Stir in unsweetened shredded coconut or chopped nuts for extra texture.
- Replace dark chocolate with white sugar-free chocolate for a sweeter and milder topping.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low-Carb Treat!
Ingredients You’ll Need:
For The Fat Bomb Base:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut oil
- 1/4 cup powdered erythritol or preferred keto-friendly sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt (optional, adjust to taste)
For The Chocolate Topping:
- 1 cup sugar-free dark chocolate chips or chopped sugar-free chocolate
- Crushed peanuts and a pinch of sea salt for topping (optional)
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare, plus about 50 minutes to chill and set in the freezer. You’ll spend a few minutes mixing the ingredients, then letting the layers harden in between. Perfect for making ahead and enjoying whenever you want a quick, keto-friendly snack!
Step-by-Step Instructions:
1. Make The Peanut Butter Base:
In a medium bowl, combine the peanut butter, softened butter, coconut oil, powdered erythritol, vanilla extract, and salt. Stir everything together until it’s smooth and creamy. This mix will be the rich, fudgy base of your fat bombs.
2. Fill the Molds and Freeze:
Spoon the peanut butter mixture evenly into silicone muffin cups or paper liners placed inside a muffin tin. Press down gently to spread it out and create an even layer. Pop the tray into the freezer for 15 to 20 minutes to let the base firm up nice and solid.
3. Prepare and Add the Chocolate Topping:
While the base chills, melt your sugar-free dark chocolate chips with a bit of coconut oil in a heat-proof bowl. Use a double boiler method or microwave in short bursts, stirring often until smooth and glossy. Take the peanut butter base out of the freezer, then carefully pour or spoon the melted chocolate over each mold. Sprinkle crushed peanuts and sea salt on top if you like.
4. Final Freeze and Store:
Put the fat bombs back in the freezer for at least 30 minutes to set completely. When they’re firm, you can pop them out of the molds and store them in an airtight container in the fridge or freezer. Enjoy chilled whenever you want a tasty low-carb treat!
Can I Use Frozen Peanut Butter for This Recipe?
It’s best to use peanut butter at room temperature for easy mixing. If your peanut butter is frozen, let it thaw in the fridge overnight and then bring it to room temperature before starting.
How Long Can I Store These Fat Bombs?
Store them in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Just thaw in the fridge a few minutes before eating for the best texture.
Can I Substitute Coconut Oil?
Yes! You can swap coconut oil for avocado oil or butter if you prefer, but keep in mind coconut oil helps the fat bombs firm up nicely in the freezer.
What’s the Best Way to Melt Sugar-Free Chocolate?
Use a double boiler or microwave in short 20-30 second bursts, stirring frequently to avoid burning. Adding a teaspoon of coconut oil helps achieve a smooth, glossy melt perfect for topping.
