Keto Peanut Butter Chocolate Fat Bombs are little bites of creamy, rich goodness that are perfect for anyone following a low-carb lifestyle. These treats combine smooth peanut butter with the deep flavor of chocolate to create a satisfying snack that helps keep your energy up without breaking your diet. They’re small, simple, and absolutely packed with flavor, making them easy to enjoy anytime you want a quick pick-me-up.
I love making these fat bombs when I’m craving something sweet but want to stay on track with my keto goals. They’re super easy to prepare, and I find the mixture of peanut butter and chocolate just hits the spot every time. Plus, they’re really filling, so just one or two can curb your hunger and give you that little boost you need. I usually keep a batch in the fridge so I can grab one whenever the snack attack hits.
These fat bombs are great on their own, but I also like to serve them chilled or even slightly frozen for an extra refreshing treat. They’re perfect for sharing with friends who are also into keto or low-carb eating, and I always get compliments when I bring them along to gatherings. Honestly, they’ve become one of my favorite go-to snacks because they’re simple, delicious, and so satisfying.
Key Ingredients & Substitutions
Natural Creamy Peanut Butter: This is the heart of the recipe. Choose one with no added sugar or salt to keep it keto-friendly. If you’re allergic or prefer, almond or sunflower seed butter works well, too.
Coconut Oil: It helps the fat bombs firm up and adds healthy fats. You can swap for butter or ghee if you prefer a dairy fat. Make sure it’s melted before mixing.
Powdered Erythritol: This sweetener keeps things low-carb and doesn’t add sugar. If you prefer another keto sweetener, like monk fruit or stevia, use what you like, but opt for the powdered form for smooth mixing.
Sugar-Free Dark Chocolate: This gives a nice rich coating without sugar. If you can’t find sugar-free, use unsweetened baking chocolate or low-carb chocolate alternatives, but adjust sweetness accordingly.
How Do I Make Sure the Chocolate Coating Sets Smoothly?
Melting and setting the chocolate layer perfectly can be tricky. Here’s what helps me get a smooth, shiny finish:
- Melt chocolate and coconut oil together gently in short bursts (30 seconds), stirring well each time to avoid burning.
- Pour the melted chocolate over the firm peanut butter layer while still warm, then tap the tray lightly on the counter to level the chocolate.
- Add toppings quickly before it sets.
- Freeze the fat bombs after adding chocolate to help them firm up fast and keep the coating smooth.
- Store in the fridge or freezer to keep the chocolate solid, especially in warm kitchens.
Equipment You’ll Need
- Mini muffin tin – perfect size for shaping fat bombs and makes portion control easy.
- Silicone muffin liners – non-stick and flexible, so you can pop out fat bombs easily without breaking them.
- Microwave-safe bowl – use this to melt chocolate gently without burning it.
- Spoon or small spatula – helps you spread and level peanut butter and chocolate layers smoothly.
- Measuring cups and spoons – essential to get the right balance of ingredients for taste and texture.
Flavor Variations & Add-Ins
- Swap peanut butter with almond or cashew butter for a milder, nuttier flavor.
- Add a pinch of cinnamon or chili powder in the peanut butter layer for a subtle spicy kick.
- Mix in chopped walnuts or pecans to the peanut butter filling for extra crunch.
- Stir some unsweetened shredded coconut into the peanut butter for added texture and tropical notes.
How to Make Keto Peanut Butter Chocolate Fat Bombs
Ingredients You’ll Need:
For the Peanut Butter Filling:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup coconut oil, melted
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Chocolate Coating:
- 1 cup sugar-free dark chocolate chips or chopped sugar-free chocolate
- 1 tbsp coconut oil (for melting chocolate)
- Optional: crushed nuts or cacao nibs for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus about 1 hour total chilling time (20-30 minutes to firm up the peanut butter layer and another 30 minutes to set the chocolate). You can speed up the process by freezing the fat bombs and enjoy a quick, delicious, low-carb snack in just over an hour.
Step-by-Step Instructions:
1. Mix the Peanut Butter Filling:
In a medium bowl, whisk together the natural peanut butter, melted coconut oil, powdered erythritol, vanilla extract, and salt. Stir well until the mixture is smooth and even.
2. Prepare the Mold:
Line a mini muffin tin with silicone liners or lightly grease it to prevent sticking. This makes removing the fat bombs easier.
3. Fill and Chill the Peanut Butter Layer:
Spoon the peanut butter mixture into each muffin cup, filling about halfway. Place the tray in the freezer and let it chill for 20 to 30 minutes until firm.
4. Melt the Chocolate:
While the peanut butter sets, melt the sugar-free chocolate chips together with 1 tablespoon of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
5. Add the Chocolate Coating:
Take the muffin tin from the freezer. Carefully pour or spoon melted chocolate over the peanut butter layer, covering each fat bomb completely. If you want, sprinkle crushed nuts or cacao nibs on top right after.
6. Final Chill:
Return the tin to the freezer and chill for another 30 minutes or until the chocolate is fully set and firm.
7. Serve and Store:
Once fully set, pop the fat bombs out of the molds. Store them in an airtight container in the refrigerator or freezer. Enjoy these anytime you want a tasty, keto-friendly treat with a perfect balance of peanut butter and chocolate!
Can I Use Frozen Peanut Butter for This Recipe?
It’s best to use room temperature or slightly warmed peanut butter for easy mixing. If your peanut butter is frozen, thaw it overnight in the fridge or warm it gently until soft.
What Can I Substitute for Coconut Oil?
You can use unsalted butter or ghee instead of coconut oil. Both will help the fat bombs set nicely and add a creamy texture.
How Should I Store These Fat Bombs?
Store fat bombs in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Just thaw a few minutes before eating if frozen.
Can I Make These Ahead of Time?
Absolutely! Prepare them in advance and keep them chilled in the fridge or freezer. They’re great for quick keto-approved snacks whenever cravings hit.