Name: Chocolate Peanut Butter Keto Fat Bombs Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Keto
Ingredients: 1/2 cup natural peanut butter (unsweetened, no added oils); 1/3 cup coconut oil (refined or unrefined); 2 tablespoons unsalted butter or ghee (optional for richness); 3 tablespoons unsweetened cocoa powder or cacao powder; 2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend; powdered dissolves best); 1 teaspoon vanilla extract; Pinch of sea salt; 2 tablespoons sugar-free chocolate chips (optional); 1 tablespoon chopped peanuts (optional); Unsweetened coconut flakes (optional); Flaky sea salt or cocoa powder for dusting (optional)

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Introduction

Chocolate Fat Bombs are a delicious low-carb treat that combines rich peanut butter and cocoa for a creamy, satisfying snack. Perfect for keto diets or anyone craving a chocolatey, guilt-free indulgence.

This image shows a close-up of a small chocolate candy with a bite taken out of it, revealing three layers inside. The outermost layer is smooth and dark brown chocolate with a shiny texture. Inside, there is a lighter brown caramel layer that looks gooey and soft. The innermost layer is creamy and beige, likely peanut butter or nougat. The candy sits on a white marbled surface, with a few other whole chocolates blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup natural peanut butter (unsweetened, no added oils)
1/3 cup coconut oil (refined for neutral flavor or unrefined for coconut flavor)
2 tablespoons unsalted butter or ghee (optional for richness)
3 tablespoons unsweetened cocoa powder or cacao powder
2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend)
1 teaspoon vanilla extract
Pinch of sea salt
Optional add-ins: 2 tablespoons sugar-free chocolate chips, 1 tablespoon chopped peanuts, or unsweetened coconut flakes
Optional coating: flaky sea salt or a dusting of cocoa powder

Instructions

Step 1: Set up your molds by using a silicone mini-muffin tray or silicone candy molds. If you don’t have molds, line a small loaf pan with parchment paper to slice into squares later.
Step 2: Warm the base by adding peanut butter, coconut oil, and unsalted butter (if using) to a small saucepan over low heat. Stir gently until the mixture is smooth and fully combined.
Step 3: Whisk in the cocoa powder, powdered keto sweetener, vanilla extract, and a pinch of sea salt. Mix until the mixture is glossy and lump-free.
Step 4: Taste the mixture and adjust sweetness by adding more powdered sweetener if needed. If it’s too thick, stir in 1–2 teaspoons of coconut oil to loosen it.
Step 5: Fold in any optional add-ins like sugar-free chocolate chips or chopped peanuts for extra texture, stirring evenly.
Step 6: Pour the mixture into the prepared molds, leaving a small gap at the top. If using a loaf pan, pour in and smooth the top with a spatula.
Step 7: Chill in the refrigerator for 45–60 minutes or freeze for 20–30 minutes until firm but soft to the bite, making them easy to pop out of molds.
Step 8: Remove from molds and sprinkle with flaky sea salt or dust with cocoa powder if desired. Store in an airtight container in the fridge or freezer.

Tips & Variations

Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste.
Adjust sweetness to your preference by starting with less sweetener and adding more as needed.
Try folding in unsweetened coconut flakes for a tropical twist.
For a dairy-free option, replace butter with extra coconut oil or ghee alternatives.
Coat finished fat bombs in cocoa powder or sprinkle with flaky sea salt for an elegant finish.

Storage

Store fat bombs in an airtight container in the refrigerator for up to 2 weeks. For longer storage, keep them in the freezer for up to 2 months. When ready to eat, thaw in the fridge or at room temperature briefly. These fat bombs are best enjoyed chilled for the perfect texture.

How to Serve

On a round white plate with a white marbled texture beneath, there are several small chocolate treats arranged in a loose circle on crinkled parchment paper; the treats include smooth, glossy dark chocolate-covered pieces, some topped with coarse white salt flakes, and others bitten in half revealing a creamy, light brown peanut butter filling inside; in the center, there are two small, fluted chocolate pieces dusted heavily with cocoa powder, which also lightly spreads around them on the parchment paper, adding a rich brown contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter instead of peanut butter?

Yes, almond butter or cashew butter work well. Just be sure to choose natural, unsweetened options without added oils for best texture.

Do I have to use a powdered sweetener?

Powdered sweeteners dissolve more easily, creating a smooth mixture. If you only have granulated, pulse it in a blender to powder before using.