Keto Peanut Butter Chocolate Fat Bombs are a tasty little snack that’s creamy, nutty, and just the right amount of sweet. These bite-sized treats are made with rich peanut butter and smooth chocolate, making them super satisfying without any of the carbs to worry about.
I love keeping a batch of these fat bombs ready in the fridge for when I need a quick pick-me-up. They’re perfect for curbing sweet cravings and give you a little boost of energy with healthy fats. Plus, they’re incredibly simple to make, which makes them my go-to treat when I want something yummy but don’t want to spend too much time in the kitchen.
These fat bombs are perfect on their own, but I also like to enjoy them with a cup of coffee or tea. They’re like a little reward that fits nicely into a low-carb lifestyle. If you’re someone who loves peanut butter and chocolate, I have a feeling you’ll really enjoy these!
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Key Ingredients & Substitutions
Peanut Butter: Use natural, no-sugar-added peanut butter for the best flavor and keto safety. If you’re allergic to peanuts, almond or sunflower seed butter works well as a tasty substitute.
Sweetener: Powdered erythritol is great for sweetness without carbs or aftertaste. You can swap it for monk fruit sweetener or stevia blends if you prefer.
Chocolate: Sugar-free dark chocolate chips keep this treat low-carb and rich. If you can’t find sugar-free, choose unsweetened baking chocolate and add a keto sweetener yourself.
Coconut Oil: Adding coconut oil helps melt the chocolate smoothly and gives a nice shine. You can also use MCT oil or butter here.
How Can I Get a Smooth, Shiny Chocolate Coating?
Melting chocolate can be tricky, but these tips help:
- Use a microwave-safe bowl and heat in short 20-second bursts, stirring each time to prevent burning.
- Add a little coconut oil to the chocolate before melting. It thins the chocolate and gives it a glossy, smooth finish.
- Don’t rush cooling—pop your peanut butter bases in the freezer first so the chocolate sets quickly once poured on.
- Cover the peanut butter evenly with chocolate, then sprinkle toppings while chocolate is still wet for an attractive finish.
Equipment You’ll Need
- Mini muffin tin or silicone candy molds – perfect for shaping the fat bombs neatly and making portion control easy.
- Mixing bowl – I use a medium one to blend the peanut butter and sweetener smoothly without mess.
- Microwave-safe bowl – heats the chocolate gently in short bursts to prevent scorching.
- Spoon or small spatula – helps you fill molds evenly and spread the chocolate topping.
- Freezer-safe container – to store the fat bombs and keep them firm until you’re ready to enjoy.
Flavor Variations & Add-Ins
- Swap peanut butter with almond or cashew butter for a different nutty flavor that’s still creamy.
- Mix in a sprinkle of cinnamon or chili powder for a warm or spicy twist that pairs well with chocolate.
- Add a few chopped nuts or unsweetened shredded coconut on top for extra crunch and texture.
- Use white chocolate sugar-free chips instead of dark chocolate to change up the sweetness level and color.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low-Carb Treat!
Ingredients You’ll Need:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol or preferred keto-friendly sweetener
- 1 tsp vanilla extract
- 3/4 cup sugar-free dark chocolate chips or chopped sugar-free chocolate
- 1 tbsp coconut oil
- Optional: sea salt for sprinkling
- Optional: chopped peanuts or cacao nibs for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 30 minutes to freeze and set properly. You’ll spend a few minutes mixing the filling and melting the chocolate, then just wait for the little fat bombs to firm up in the freezer.
Step-by-Step Instructions:
1. Mix the Peanut Butter Filling:
In a medium bowl, stir together the peanut butter, softened butter, powdered erythritol, and vanilla extract until smooth and creamy. Make sure everything is well blended so the texture will be perfect.
2. Prepare the Molds and Freeze Filling:
Line a mini muffin tin or silicone candy molds with paper liners or grease them lightly. Spoon about 1 tablespoon of the peanut butter mixture into each mold, pressing it down firmly so it fills evenly. Pop the tray into the freezer while you prepare the chocolate coating.
3. Melt the Chocolate Coating:
In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Heat in 20-second intervals, stirring after each, until the chocolate is fully melted and silky smooth.
4. Coat the Peanut Butter Cups:
Take the frozen peanut butter cups out of the freezer and pour the melted chocolate over each one, completely covering the peanut butter layer. If you like, sprinkle a tiny pinch of sea salt and some chopped peanuts or cacao nibs on top for extra flavor and crunch.
5. Final Freezing and Storage:
Return the coated fat bombs to the freezer for about 30 minutes, or until the chocolate shell is firm and set. Store them in an airtight container in the refrigerator or freezer, so they’re always ready whenever a tasty low-carb treat calls your name.
Can I Use Frozen Peanut Butter for This Recipe?
It’s best to use room temperature peanut butter for easy mixing. If your peanut butter is frozen, thaw it in the fridge overnight and stir well before using.
How Long Do These Fat Bombs Last?
Stored in an airtight container, these fat bombs keep well in the fridge for up to 2 weeks or in the freezer for up to 3 months. Just thaw a few minutes at room temperature before enjoying.
Can I Substitute Almond Butter Instead of Peanut Butter?
Absolutely! Almond butter is a great low-carb alternative if you prefer a different nut flavor or have a peanut allergy. Just use the same quantity as peanut butter.
What’s the Best Way to Melt the Chocolate Without Burning It?
Heat the chocolate and coconut oil in 20-second intervals in the microwave, stirring well between each. This prevents burning and ensures a smooth, shiny coating.
