Looking for a sweet treat that satisfies your cravings without kicking you out of ketosis? Keto peanut butter chocolate fat bombs are the answer. They’re rich, creamy, and perfectly indulgent, while staying low in carbs and high in healthy fats. Whether you need an afternoon pick-me-up, a post-dinner dessert, or a quick snack to fuel your day, these little bites are the ultimate keto-friendly treat.
In this article, we’ll walk through why fat bombs are such a staple in low-carb diets, how to make the best peanut butter chocolate version, and a few creative variations you’ll love.
Why Fat Bombs Are a Keto Must-Have
Fat bombs aren’t just desserts, they’re functional. Here’s why they’re so popular in the keto world:
- Low-Carb Sweetness: They satisfy your sweet tooth without added sugars.
- Energy Boost: High fat content gives you sustained energy and helps curb cravings.
- Easy to Prep: Fat bombs are quick to make and can be stored in the fridge or freezer for whenever you need a keto-friendly snack.
- Portable: Great for on-the-go, work, or travel when you want a low-carb bite.
And when you pair chocolate and peanut butter, you get a flavor combo that feels like dessert but fits your keto lifestyle.
Ingredients You’ll Need
For about 12–14 fat bombs, gather these simple ingredients:
- 1 cup natural peanut butter (unsweetened, no added sugar)
- ½ cup coconut oil (melted)
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp powdered erythritol or monk fruit sweetener (adjust to taste)
- 1 tsp vanilla extract
- Pinch of sea salt (optional, enhances flavor)
Step-by-Step Instructions
1. Mix the Base
- In a mixing bowl, combine peanut butter, melted coconut oil, cocoa powder, sweetener, and vanilla extract.
- Stir until smooth and fully blended.
2. Portion into Molds
- Line a mini muffin tin with silicone liners or use silicone candy molds.
- Spoon the mixture evenly into the cups.
3. Chill Until Firm
- Place the tray in the freezer for about 30–45 minutes, or until set.
- Once firm, pop them out of the molds.
4. Store Properly
- Keep fat bombs in an airtight container in the fridge (up to 2 weeks) or freezer (up to 1 month).
Tips for Success
- Use smooth, natural peanut butter for the best texture. Avoid brands with added sugar.
- Sweetener matters: Powdered erythritol blends better than granulated.
- Customize flavors: Add shredded coconut, crushed nuts, or a drizzle of sugar-free chocolate for variety.
- Nut-free option: Swap peanut butter for almond butter or sunflower seed butter.
Flavor Variations to Try
- Mocha Fat Bombs: Add a teaspoon of instant espresso powder for a coffee kick.
- Coconut Delight: Mix in unsweetened shredded coconut before chilling.
- Crunchy Layer: Sprinkle chopped pecans or walnuts on top for texture.
- Double Chocolate: Stir in sugar-free chocolate chips for extra indulgence.
When to Enjoy Keto Fat Bombs
- Post-Workout: Refuel with healthy fats and a touch of protein.
- Midday Snack: Keep hunger at bay without a sugar crash.
- Dessert: Satisfy your sweet tooth without breaking ketosis.
- On the Go: Perfect travel snack that’s both filling and keto-friendly.
Why You’ll Love This Recipe
- Only 5 ingredients needed.
- No baking required.
- Ready in under an hour.
- Completely customizable.
- Deliciously rich and satisfying!
Final Thoughts
If you’re following a keto lifestyle or just trying to cut down on sugar these Keto Peanut Butter Chocolate Fat Bombs are a must-try. They’re proof that you don’t need carbs to enjoy dessert. With their creamy peanut butter base and rich chocolate flavor, they’re a treat the whole family can enjoy (whether they’re keto or not!).
Keep a batch in your freezer, and you’ll always have a quick, guilt-free indulgence on hand.
Print
Keto Peanut Butter Chocolate Fat Bombs
- Total Time: 45 minutes
- Yield: 12–14 fat bombs 1x
Description
Rich, creamy, and indulgent, these keto peanut butter chocolate fat bombs are low-carb, high-fat treats perfect for dessert, snacks, or a quick keto-friendly pick-me-up.
Ingredients
1 cup natural peanut butter (unsweetened, no added sugar)
½ cup coconut oil (melted)
2 tbsp unsweetened cocoa powder
2–3 tbsp powdered erythritol or monk fruit sweetener (adjust to taste)
1 tsp vanilla extract
Pinch of sea salt (optional)
Instructions
1. Combine peanut butter, coconut oil, cocoa powder, sweetener, and vanilla extract in a bowl. Mix until smooth.
2. Line a mini muffin tin with silicone liners or use candy molds.
3. Spoon mixture evenly into cups.
4. Freeze 30–45 minutes until firm.
5. Pop out of molds and store in an airtight container in the fridge (up to 2 weeks) or freezer (up to 1 month).
Notes
- Use smooth, natural peanut butter for best texture.
- Powdered erythritol blends better than granulated.
- Customize flavors with coconut, nuts, or sugar-free chocolate drizzle.
- For nut-free option, swap peanut butter with almond or sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 130
- Sugar: 0g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg