Keto Peanut Butter Chocolate Fat Bombs are little bites of creamy goodness that pack a punch of flavor without loading up on carbs. These treats combine rich chocolate and smooth peanut butter to create a satisfying snack that keeps your energy up while sticking to your keto goals.
I love keeping these fat bombs in the fridge because they’re perfect for when I need a quick pick-me-up. They’re so easy to make and feel like a special treat, but without any guilt about sugar or carbs. Plus, they melt in your mouth and have just the right amount of sweetness to satisfy cravings.
My favorite way to enjoy these is as a mid-afternoon snack or a little dessert after dinner. They’re like a tasty reward that helps me stay on track. If you’re new to keto or just looking for a tasty low-carb snack, these peanut butter chocolate fat bombs are definitely worth trying!
Key Ingredients & Substitutions
Natural Peanut Butter: Look for peanut butter with no added sugar or oils. It’s creamy and full of good fats. If you’re allergic or want variety, try almond butter or sunflower seed butter instead—they work well here too.
Coconut Oil: This adds smoothness and helps the fat bombs firm up. You can swap it with cocoa butter or avocado oil if you want a different texture or flavor.
Unsweetened Cocoa Powder: Essential for the chocolate flavor without added sugar. Dutch-processed or natural cocoa both work fine, so use what you have.
Sweetener: Powdered erythritol keeps things keto-friendly and doesn’t add carbs. If you prefer, mix in monk fruit sweetener or allulose as alternatives, just adjust to taste.
Sugar-Free Dark Chocolate: This top layer adds a lovely crunch and richness. If unavailable, use chopped 85%+ dark chocolate or bakers chocolate, but watch the carbs and sweetness.
How Do You Get a Smooth, Firm Layered Fat Bomb?
Layering fat bombs can be tricky, but here’s how to make it simple and neat:
- Mix the peanut butter and coconut oil thoroughly until smooth—no lumps!
- Reserve some peanut butter mixture for the bottom layer. Spoon this evenly in the cups and flatten with a spoon.
- Freeze this bottom layer first—about 10-15 minutes—to help it set firmly before adding chocolate on top.
- While it chills, melt the chocolate slowly using a double boiler or in short bursts in the microwave. Stir often for smoothness.
- Carefully pour the melted chocolate over the frozen peanut butter layer, spreading gently if needed.
- Freeze again until fully set before removing from molds to keep the layers clean and sharp.
Following these steps ensures your fat bombs hold their shape, have distinct layers, and a nice texture that’s easy to enjoy.
Equipment You’ll Need
- Mixing bowl – perfect for combining peanut butter and coconut oil smoothly.
- Mini muffin tin or silicone molds – they help shape your fat bombs and make popping them out easy.
- Spoon or small spatula – for spreading the peanut butter layer evenly in the molds.
- Microwave-safe bowl or double boiler – melts chocolate gently without burning it.
- Measuring cups and spoons – ensure you use the exact amounts for the best texture and taste.
Flavor Variations & Add-Ins
- Swap peanut butter for almond or cashew butter for a milder nutty taste that’s still high in fat.
- Add a pinch of cinnamon or chili powder to the peanut butter mix for a spicy kick or warm flavor.
- Mix in chopped nuts or unsweetened shredded coconut to the peanut butter layer for extra crunch.
- Use white chocolate sugar-free chips instead of dark chocolate for a sweeter, creamier top layer.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low-Carb Treat!
Ingredients You’ll Need:
For The Peanut Butter Layer:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
For The Chocolate Layer:
- 1/2 cup sugar-free dark chocolate chips or chopped sugar-free chocolate
For Topping:
- Flaky sea salt, for topping
- A few peanut butter chips or chopped peanuts, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus around 30-40 minutes of freezing time to set the layers properly. You’ll spend just a bit of hands-on time mixing and assembling before chilling, and then the fat bombs will be ready to enjoy!
Step-by-Step Instructions:
1. Mix The Peanut Butter Layer:
In a medium bowl, combine the peanut butter, melted coconut oil, unsweetened cocoa powder, powdered erythritol, vanilla extract, and salt. Stir everything together well until it’s smooth and all ingredients are fully mixed.
2. Set Aside Some Mixture:
Scoop out about 1/4 cup of this peanut butter mixture and set it aside—this will be the bottom layer for your fat bombs.
3. Prepare Your Molds:
Line a mini muffin tin or use silicone molds to make shaping easy. You can also use paper liners if you prefer.
4. Fill The Bottom Layer:
Spoon the reserved peanut butter mixture evenly into the bottom of each mold or muffin cup. Spread it lightly to cover the base. Put the tray into the freezer for about 10-15 minutes to let this layer firm up.
5. Melt The Chocolate:
While the peanut butter layer chills, melt your sugar-free dark chocolate chips. Do this in short bursts in the microwave or using a double boiler, stirring often so the chocolate melts evenly without burning.
6. Add The Chocolate Layer:
Once the peanut butter base is set, spoon the melted chocolate evenly on top of each cup, almost filling the mold. Aim for a smooth and even chocolate top.
7. Chill Until Firm:
Place the tray back in the freezer for another 15-20 minutes, or until the chocolate layer has fully set.
8. Add Final Touches:
Remove the fat bombs from the molds carefully. Sprinkle flaky sea salt on top for a lovely crunch and flavor contrast. You can also add a few peanut butter chips or chopped peanuts on top for extra texture and a pretty look.
9. Store and Enjoy:
Keep your fat bombs in an airtight container in the fridge or freezer. Enjoy them chilled whenever you want a delicious, keto-friendly snack!
Can I Use Frozen Peanut Butter to Make These Fat Bombs?
It’s best to use room temperature peanut butter for easy mixing. If your peanut butter is frozen, let it thaw at room temperature before combining with the other ingredients to ensure a smooth texture.
Can I Make These Fat Bombs Ahead of Time?
Absolutely! You can prepare them and store in the freezer or fridge for up to 2 weeks. Just keep them in an airtight container and enjoy chilled whenever you’re ready.
How Should I Store Leftover Fat Bombs?
Store fat bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for longer storage. If frozen, allow them to thaw for a few minutes before eating for the best texture.
Can I Substitute Other Nut Butters?
Yes! Almond butter, cashew butter, or sunflower seed butter all work well as substitutes. Just make sure they’re natural and unsweetened to keep the recipe keto-friendly.
