Keto Peanut Butter Chocolate Fat Bombs are a little bite-sized treat packed with creamy peanut butter and rich chocolate flavors. These fat bombs are super smooth and satisfy both your sweet tooth and your low-carb goals without any fuss. They’re perfect for when you want a quick snack that feels like a treat but fits perfectly into a keto lifestyle.
I really love keeping a batch of these fat bombs in the fridge for those moments when I need a little boost of energy or a sweet pick-me-up. The combination of peanut butter and chocolate is something I never get tired of, and the best part is how easy they are to make. If you want them a bit softer or harder, you just adjust how long you keep them chilled, which is a nice little trick I enjoy playing with.
When I share these with friends, I always get surprised by how quickly they disappear—everyone seems to love the rich taste without feeling guilty at all. I usually enjoy them straight from the fridge, but they’re also great to pop in your bag for a quick snack on the go. These fat bombs have become a little favorite treat that always hits the spot!
Key Ingredients & Substitutions
Peanut Butter: Natural unsweetened peanut butter works best to keep the carbs low and flavor pure. Creamy gives a smooth texture, but chunky adds a nice crunch if you like a little texture. If allergic, try almond or sunflower seed butter.
Coconut Oil: This is great for firming up the fat bombs and adding healthy fats. You can substitute with cocoa butter or MCT oil if you prefer, but coconut oil gives a nice mild flavor and helps the bombs solidify quickly.
Sweetener: Powdered erythritol is my favorite because it dissolves easily and doesn’t cool the texture like some sweeteners do. You can also use monk fruit sweetener or a blend made for keto baking.
Chocolate: Using sugar-free dark chocolate chips keeps this recipe keto-friendly. If you can’t find sugar-free, look for very dark chocolate (85%+), but keep an eye on portion size to stay low-carb.
How Can I Get Smooth, Layered Fat Bombs That Don’t Melt Too Fast?
Getting the layers right and the fat bombs firm without melting too fast is the key to success.
- Mix peanut butter and coconut oil until the texture is smooth and creamy before filling the molds.
- Chill the peanut butter layer first to help it set before adding the chocolate topping.
- Melt chocolate slowly in short bursts to avoid burning and stir until perfectly smooth.
- Pour chocolate carefully over the firmed peanut butter to keep clean layers.
- Freeze until fully set—an hour or more—then keep refrigerated to avoid softening too quickly at room temperature.
Following these steps helps maintain the nice firm texture you want while keeping the flavors distinct and tasty.
Equipment You’ll Need
- Mixing bowl – for combining your peanut butter, coconut oil, and sweetener easily.
- Silicone muffin mold or mini cupcake liners – makes shaping and removing the fat bombs simple and mess-free.
- Microwave-safe bowl – perfect for melting the chocolate layer smoothly without burning.
- Spoon or small spatula – helps you spread the layers evenly in the molds.
- Measuring cups and spoons – for getting the ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap peanut butter for almond or cashew butter if you want a different nutty twist or need a peanut-free option.
- Add a dash of cinnamon or chili powder to the peanut butter mix for a warm or spicy kick.
- Use white chocolate or add unsweetened shredded coconut on top for a sweeter or tropical flavor.
- Mix in chopped nuts or seeds for extra crunch and texture in the peanut butter layer.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low-Carb Treat!
Ingredients You’ll Need:
For the Fat Bomb Base:
- ½ cup natural unsweetened peanut butter (creamy or chunky)
- ¼ cup coconut oil
- ¼ cup powdered erythritol or your favorite keto sweetener
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (optional)
For the Chocolate Topping:
- 3 ounces sugar-free dark chocolate or keto-friendly chocolate chips
- 1 tablespoon heavy cream (optional, for smoothness)
- A pinch of flaky sea salt for topping
- A few cocoa nibs or chopped dark chocolate for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of hands-on preparation time. Then allow 1 hour to chill in the freezer so the fat bombs can fully set. So overall, under 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Mix the Fat Bomb Base:
In a medium bowl, stir together the peanut butter, coconut oil, powdered erythritol, vanilla extract, and salt until everything is smooth and well combined. This makes the creamy base of your fat bombs.
2. Prepare Your Molds:
Lightly grease a silicone muffin mold or line mini cupcake pans with liners for easy removal later. Then spoon or pour the peanut butter mixture into the molds, filling each about halfway.
3. Start Chilling the Base:
Place the molds in the freezer for around 15 minutes. This lets the peanut butter layer harden a bit, so the chocolate topping will stay nicely separated on top.
4. Melt and Add the Chocolate Topping:
While the base chills, melt the sugar-free dark chocolate with the heavy cream (if using) in a microwave-safe bowl. Heat in short 20-second bursts, stirring well each time until smooth. Carefully pour or spoon the melted chocolate over each peanut butter base layer in the molds.
5. Garnish and Final Chill:
Sprinkle a pinch of flaky sea salt and, if you like, some cocoa nibs or chopped chocolate on top to add a little crunch and extra flavor. Return the molds to the freezer for at least 1 hour until the fat bombs are completely set and firm.
6. Serve and Store:
Once firm, pop the fat bombs out of their molds and keep them in an airtight container in the fridge. Enjoy these rich, sweet, and satisfying keto treats anytime you want a low-carb pick-me-up!
Can I Use Frozen Peanut Butter for These Fat Bombs?
It’s best to use peanut butter at room temperature for easy mixing. If your peanut butter is frozen, thaw it in the fridge or at room temperature until soft, then stir well before combining with the other ingredients.
Can I Make These Fat Bombs Ahead of Time?
Absolutely! You can prepare the fat bombs and store them in the refrigerator or freezer. They keep well for up to two weeks in the fridge or up to a month in the freezer—just thaw briefly before enjoying.
How Should I Store Leftover Fat Bombs?
Keep any leftover fat bombs in an airtight container in the refrigerator. They taste best chilled and will hold their shape well. If they soften too much at room temperature, just pop them back in the fridge or freezer to firm up again.
Can I Substitute the Sweetener?
Definitely! You can use monk fruit sweetener, stevia blends, or your preferred keto-friendly sweetener. Just make sure to use a powdered version for smooth mixing and adjust the amount to your taste preference.
