Keto Peanut Butter Chocolate Fat Bombs are little bites of creamy, nutty goodness that are perfect when you want a quick, low-carb treat. These fat bombs combine rich peanut butter with smooth chocolate for a dessert that’s satisfyingly sweet but still fits into your keto lifestyle.
I love making these fat bombs ahead of time and keeping them in the fridge. Whenever I need a quick snack or a little energy boost during the day, I just grab one or two, and they really hit the spot. They’re super simple to make, and the best part is you don’t have to feel guilty about enjoying such a tasty treat.
These fat bombs are great to bring to work or pack for an afternoon snack because they travel well and keep you feeling full without spiking your blood sugar. Plus, they’re a wonderful way to satisfy your chocolate and peanut butter cravings without breaking your carb goals. I always find myself making an extra batch just in case!
Key Ingredients & Substitutions
Natural Peanut Butter: Using natural, unsweetened peanut butter is important for flavor and keeping carbs low. If you don’t have peanuts, almond or cashew butter can be a tasty swap.
Keto Sweetener: Powdered erythritol works well for sweetness without carbs. Monk fruit or stevia blends also do the job—just adjust to taste since sweetness levels vary.
Chocolate: Choose sugar-free dark chocolate or unsweetened cocoa combined with a sweetener. If you cannot find sugar-free chocolate chips, quality dark chocolate (85% cocoa or more) can work, just count carbs carefully.
Coconut Oil: This helps the chocolate set smoothly and adds healthy fat. You can skip it but the chocolate layer might be a bit less shiny or firm.
How Do I Get a Smooth and Firm Chocolate Shell?
The chocolate layer makes these fat bombs look and taste great. Melting and setting it right is key! Here’s how to get it just right:
- Melt chocolate gently using a double boiler or microwave in short bursts (15-20 seconds), stirring between each.
- Add coconut oil to thin the chocolate slightly—it helps pour and set smooth.
- Pour chocolate evenly at the bottom and top for a nice shell. Don’t mix layers until set.
- Chill fat bombs in the fridge to let chocolate harden and firm up properly.
Following these tips ensures your fat bombs have that crisp chocolate snap with a creamy peanut butter center.
Equipment You’ll Need
- Muffin tin or silicone molds – perfect for shaping your fat bombs into neat, bite-sized treats.
- Microwave-safe bowl or double boiler – melts the chocolate smoothly without burning it.
- Small saucepan – melts the peanut butter and butter together evenly.
- Spoon or small spatula – helps spread chocolate layers and fill molds cleanly.
- Measuring cups and spoons – to get your ingredient amounts just right for consistent results.
Flavor Variations & Add-Ins
- Swap peanut butter for almond or cashew butter for a slightly different nutty flavor and lower allergen risk.
- Add a pinch of cinnamon or chili powder to the peanut butter mix for a cozy or spicy twist.
- Mix in chopped keto-friendly nuts like pecans or walnuts for added crunch inside the fat bombs.
- Replace dark chocolate with sugar-free white chocolate or add a few drops of peppermint extract to the chocolate layer for a festive flair.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low-Carb Treat!
Ingredients You’ll Need:
For The Peanut Butter Mixture:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/4 cup unsalted butter
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
For The Chocolate Layer:
- 1 1/2 cups sugar-free dark chocolate chips or chopped sugar-free chocolate
- 1 tbsp coconut oil (optional, helps chocolate set smoothly)
For Garnish:
- Sea salt flakes
- Chopped peanuts
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time plus 1-2 hours for chilling the fat bombs in the fridge until they are completely firm and ready to enjoy.
Step-by-Step Instructions:
1. Make the Peanut Butter Mixture:
Place the butter and peanut butter into a medium saucepan over low heat. Stir gently until everything melts and combines smoothly. Remove from heat, then stir in the powdered erythritol and vanilla extract. Set aside.
2. Prepare the Chocolate:
Use a microwave-safe bowl or double boiler to melt the sugar-free dark chocolate with the coconut oil. Stir until it’s smooth and glossy.
3. Assemble the Fat Bombs:
Line a muffin tin with paper liners or use silicone molds. Spoon a small amount of melted chocolate into the bottom of each mold and spread it evenly. Next, add the peanut butter mixture halfway to fill each mold. Top with another spoonful of melted chocolate, smoothing the surface.
4. Garnish and Chill:
Sprinkle chopped peanuts and a pinch of sea salt flakes on top of each fat bomb. Place the tray in the refrigerator and chill for at least 1-2 hours until the fat bombs are firm.
5. Serve and Store:
Carefully remove the fat bombs from the molds. Store them in an airtight container in the refrigerator and enjoy whenever you want a tasty, low-carb treat!
Can I Use Frozen Peanut Butter for This Recipe?
It’s best to use room temperature or slightly softened peanut butter to ensure it melts smoothly when combined with butter. If your peanut butter is frozen, thaw it in the fridge overnight or at room temperature before using.
How Should I Store These Fat Bombs?
Store the fat bombs in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for longer storage—just thaw in the fridge before enjoying.
Can I Substitute Almond Butter for Peanut Butter?
Absolutely! Almond butter works great as a substitute and gives a slightly different nutty flavor. Just make sure it’s natural and unsweetened to keep the carbs low.
What’s the Best Way to Melt Chocolate Without Burning It?
Use a double boiler on low heat or microwave in short 15-20 second bursts, stirring well between each interval. This helps prevent overheating and keeps the chocolate smooth and glossy.
