I never thought something this rich and chocolatey could fit so perfectly into keto. These peanut butter chocolate fat bombs are the little low-carb treat I keep craving again and again.
I’m obsessed with these Keto Peanut Butter Chocolate Fat Bombs because they hit that candy craving without throwing my carbs into chaos. I get rich peanut butter, deep chocolate flavor from unsweetened cocoa powder, and that creamy melt-on-my-tongue bite that makes a tiny piece feel seriously satisfying.
No weird “diet dessert” energy here. Just bold, sweet, salty, chocolatey little bombs that taste like I raided a peanut butter cup stash and somehow stayed on plan.
And I love how they’re snacky enough for midafternoon but dessert-level enough after dinner. But honestly?
I’d eat one straight from the freezer anytime, daily.
Ingredients
- Natural peanut butter brings the creamy, nutty base, plus a little protein.
- Coconut oil helps them firm up fast and keeps that melt-in-your-mouth vibe.
- Soft butter makes the texture richer, smoother, and honestly more dessert-like.
- Powdered keto sweetener keeps things sweet without that regular sugar crash.
- Cocoa powder adds the chocolate hit, so it feels like a real treat.
- Vanilla rounds everything out and makes the peanut butter taste warmer.
- Salt keeps the sweetness balanced, especially if your peanut butter’s plain.
- Heavy cream or almond milk makes it softer and creamier, if that’s your thing.
- Sugar free chocolate chips add a fun little bite on top.
- Basically, these hit that candy craving without knocking you out of keto.
Ingredient Quantities
- 1 cup (240 g) natural unsweetened peanut butter, stirred
- 1/4 cup (60 ml) coconut oil, melted
- 2 tablespoons (28 g) unsalted butter, softened
- 1/4 cup (30 g) powdered erythritol or other powdered keto sweetener, plus more to taste
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of fine salt, or 1/8 teaspoon if using unsalted peanut butter
- 2 tablespoons heavy cream or unsweetened almond milk, optional for creamier texture
- 1/4 cup (40 g) sugar free chocolate chips or chopped sugar free chocolate, optional for topping
How to Make this
1. Stir the natural peanut butter to reincorporate any oil, then place 1 cup peanut butter, melted 1/4 cup coconut oil, 2 tablespoons softened unsalted butter, 1/4 cup powdered erythritol, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and a pinch of fine salt into a medium mixing bowl.
2. Whisk the mixture until smooth and fully combined, scraping the sides of the bowl so there are no dry streaks of cocoa or sweetener.
3. If you prefer a creamier texture, whisk in 2 tablespoons heavy cream or unsweetened almond milk until incorporated.
4. Taste and adjust sweetness with more powdered sweetener if desired.
5. Prepare a mini muffin tin lined with paper liners or a silicone mold, or use a tray with small silicone candy cups.
6. Spoon the peanut butter chocolate mixture into the mold, filling each cup to the top and smoothing the surface with the back of a spoon.
7. If using, melt 1/4 cup sugar free chocolate chips gently in short bursts in the microwave or over a double boiler, stirring until glossy.
8. Spoon or pipe a small amount of melted sugar free chocolate onto each filled cup and swirl lightly with a toothpick, or sprinkle chopped sugar free chocolate on top for texture.
9. Chill the fat bombs in the refrigerator for at least 30 minutes or in the freezer for 10 to 15 minutes until firm.
10. Store fat bombs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months; allow a minute at room temperature before serving if frozen.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping
5. Mini muffin tin, silicone mold, or tray with small silicone candy cups
6. Paper liners or small silicone cups (if using a muffin tin)
7. Microwave safe bowl or small saucepan and heatproof bowl for a double boiler
8. Small spoon or cookie scoop for portioning
9. Toothpick or skewer for swirling toppings
10. Airtight container for refrigerating or freezing
FAQ
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low Recipe Substitutions and Variations
- Peanut butter: swap for almond butter for a milder flavor or sunflower seed butter for a nut free option; use equal volume and pick a stirred, unsweetened variety to match texture.
- Coconut oil: replace with cocoa butter for firmer bombs at room temperature, or use melted ghee for a richer, less coconutty taste; use equal weight and chill to set if using a liquid oil like MCT oil.
- Powdered erythritol: use powdered allulose or a powdered monk fruit blend 1:1 for similar sweetness and mouthfeel; if using granular sweeteners, pulse in a blender to powder first.
- Heavy cream: swap with full fat coconut cream for a dairy free option, or use mascarpone for extra richness; use equivalent volume and whisk until smooth.
Pro Tips
1. Make sure the peanut butter is completely smooth before you measure it. Give it a good stir or warm the jar briefly in a bowl of hot water so the oils reincorporate easily. That prevents streaks and keeps the fat bombs from separating.
2. Use powdered sweetener, not granulated, to avoid a sandy texture. If your sweetener is coarse, blitz it in a small spice grinder or blender first so the bites stay silky, not gritty.
3. If you want a firmer set when using coconut oil, chill the filled molds in the freezer for 10 to 15 minutes, then transfer to the fridge for storage. For a creamier mouthfeel, add the optional heavy cream and stick to refrigerating only.
4. Warm the chocolate topping gently and work quickly. Microwave in very short bursts and stir between each burst so it stays glossy. If you need decorative swirls, let the base slightly firm up first so the topping sits on top instead of sinking in.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low Recipe
I never thought something this rich and chocolatey could fit so perfectly into keto. These peanut butter chocolate fat bombs are the little low-carb treat I keep craving again and again.
12
servings
202
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping
5. Mini muffin tin, silicone mold, or tray with small silicone candy cups
6. Paper liners or small silicone cups (if using a muffin tin)
7. Microwave safe bowl or small saucepan and heatproof bowl for a double boiler
8. Small spoon or cookie scoop for portioning
9. Toothpick or skewer for swirling toppings
10. Airtight container for refrigerating or freezing
Ingredients
-
1 cup (240 g) natural unsweetened peanut butter, stirred
-
1/4 cup (60 ml) coconut oil, melted
-
2 tablespoons (28 g) unsalted butter, softened
-
1/4 cup (30 g) powdered erythritol or other powdered keto sweetener, plus more to taste
-
2 tablespoons (10 g) unsweetened cocoa powder
-
1 teaspoon vanilla extract
-
Pinch of fine salt, or 1/8 teaspoon if using unsalted peanut butter
-
2 tablespoons heavy cream or unsweetened almond milk, optional for creamier texture
-
1/4 cup (40 g) sugar free chocolate chips or chopped sugar free chocolate, optional for topping
Directions
- Stir the natural peanut butter to reincorporate any oil, then place 1 cup peanut butter, melted 1/4 cup coconut oil, 2 tablespoons softened unsalted butter, 1/4 cup powdered erythritol, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and a pinch of fine salt into a medium mixing bowl.
- Whisk the mixture until smooth and fully combined, scraping the sides of the bowl so there are no dry streaks of cocoa or sweetener.
- If you prefer a creamier texture, whisk in 2 tablespoons heavy cream or unsweetened almond milk until incorporated.
- Taste and adjust sweetness with more powdered sweetener if desired.
- Prepare a mini muffin tin lined with paper liners or a silicone mold, or use a tray with small silicone candy cups.
- Spoon the peanut butter chocolate mixture into the mold, filling each cup to the top and smoothing the surface with the back of a spoon.
- If using, melt 1/4 cup sugar free chocolate chips gently in short bursts in the microwave or over a double boiler, stirring until glossy.
- Spoon or pipe a small amount of melted sugar free chocolate onto each filled cup and swirl lightly with a toothpick, or sprinkle chopped sugar free chocolate on top for texture.
- Chill the fat bombs in the refrigerator for at least 30 minutes or in the freezer for 10 to 15 minutes until firm.
- Store fat bombs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months; allow a minute at room temperature before serving if frozen.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 36.1g
- Total number of serves: 12
- Calories: 202kcal
- Fat: 19.01g
- Saturated Fat: 8.52g
- Trans Fat: 0.01g
- Polyunsaturated: 1.48g
- Monounsaturated: 6.54g
- Cholesterol: 7.9mg
- Sodium: 29mg
- Potassium: 162mg
- Carbohydrates: 7.73g
- Fiber: 1.7g
- Sugar: 1.9g
- Protein: 5.45g
- Vitamin A: 92IU
- Vitamin C: 0.04mg
- Calcium: 26mg
- Iron: 0.64mg
