Hey y'all! If you're on a keto diet or just love indulging in rich, creamy treats, these Keto Chocolate Peanut Butter Fat Bombs are about to become your new go-to snack. They're irresistibly smooth, satisfy your sweet tooth, and are perfect for meal prepping, quick energy boosts, or even sharing with friends at gatherings. Plus, they take just a few minutes to whip up and require no baking—how awesome is that? Let's get cooking!
Why You'll Love This Keto Chocolate Peanut Butter Fat Bombs Recipe
- Low-carb and sugar-free, making it guilt-free for keto and low-carb lifestyles.
- Quick and easy—just 10 minutes of hands-on prep and no baking required!
- Creamy, rich, and packed with satisfying peanut butter and chocolate flavor.
- Perfect for meal prep and portion control with easy storage options.
- Customizable with your favorite mix-ins or toppings!
Ingredients for Keto Chocolate Peanut Butter Fat Bombs
- ½ cup natural creamy peanut butter (unsweetened and unsalted)
- ¼ cup coconut oil (measured solid, then melted)
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon powdered erythritol or monk fruit sweetener
- ½ teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional: 2 tablespoon chopped peanuts for garnish
How to Make Keto Chocolate Peanut Butter Fat Bombs
Step 1: Prepare the Mold
Line a mini muffin tin with silicone or paper liners, or use a silicone candy mold for easy removal.
Step 2: Mix the Base
In a medium mixing bowl, combine the peanut butter and melted coconut oil. Whisk until smooth and fully combined.
Step 3: Add Chocolate & Sweetener
Add unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt. Mix well until everything is silky and lump-free.
Step 4: Portion & Chill
Spoon the mixture evenly into your lined mini muffin tin or molds (about 1 tablespoon per fat bomb). Sprinkle with chopped peanuts, if using. Place in the freezer for 30-45 minutes, or until firm.
Step 5: Enjoy!
Remove fat bombs from molds. Store in an airtight container in the fridge or freezer. Let sit at room temperature for a few minutes before eating for the best creamy texture.
Notes for the Best Keto Chocolate Peanut Butter Fat Bombs
- Use natural peanut butter with no added sugar or hydrogenated oils for best keto results.
- If your sweetener is granular, pulse it in a blender or coffee grinder to make it powdery for a smoother texture.
- You can swap coconut oil for melted grass-fed butter or ghee, if preferred.
Variations for Keto Chocolate Peanut Butter Fat Bombs
- Almond Joy: Substitute almond butter and top with shredded unsweetened coconut.
- Chocolate Hazelnut: Use hazelnut butter and add a dash of instant espresso powder.
- White Chocolate: Replace cocoa powder with sugar-free white chocolate chips and melt into the mixture.
Required Equipment for Keto Fat Bombs
- Mini muffin tin or silicone candy mold
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
Keto Chocolate Peanut Butter Fat Bombs Storage Instructions
Store fat bombs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Let them soften for 2-3 minutes at room temperature before enjoying for the creamiest texture.
Suggested Pairings & Serving Recommendations
- Serve with a cup of keto-friendly bulletproof coffee for a satisfying breakfast or snack.
- Pair with fresh berries for a touch of tartness and extra antioxidants.
- Enjoy as a quick post-workout treat for an energy-boosting pick-me-up.
Pro Tips for Perfect Keto Chocolate Peanut Butter Fat Bombs
- For extra-smooth texture, use a hand mixer or food processor to blend the mixture thoroughly.
- Let the fat bombs chill completely before removing from molds to prevent crumbling.
- Experiment with different low-carb sweeteners by referencing this comprehensive guide to keto sweeteners.
Keto Chocolate Peanut Butter Fat Bombs FAQ
- Can I use another nut butter instead of peanut butter?
- Absolutely! Almond, cashew, or sunflower seed butter all work great in this recipe.
- What's the best way to keep fat bombs from sticking to the molds?
- Use silicone molds or muffin liners for effortless removal every time.
- Are these fat bombs suitable for a dairy-free keto diet?
- Yes—just ensure you use coconut oil instead of butter and choose dairy-free chocolate if adding any chips.
Prep Time: 10 minutes
Total Time: 45 minutes (includes chilling)
Ingredients
- ½ cup natural peanut butter (unsweetened, creamy)
- ¼ cup coconut oil
- ¼ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons chopped peanuts (optional, for topping)
Instructions
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1In a small saucepan over low heat, combine peanut butter, coconut oil, and unsalted butter. Stir until melted and smooth.
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2Remove from heat and whisk in unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of sea salt until fully combined.
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3Pour the mixture evenly into silicone molds or mini muffin liners.
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4Sprinkle chopped peanuts on top of each fat bomb, if desired.
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5Place molds in the freezer for at least 1 hour, or until fat bombs are firm.
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6Remove fat bombs from molds and store in an airtight container in the refrigerator or freezer until ready to enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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