Chocolate Peanut Butter Keto Fat Bombs Recipe
These Chocolate Fat Bombs are a rich, creamy, and satisfying keto-friendly treat made with natural peanut butter, coconut oil, and unsweetened cocoa powder. Perfect as a low-carb snack or dessert, they are easy to make and can be customized with optional add-ins like sugar-free chocolate chips or chopped peanuts. They set quickly in the fridge or freezer, providing a delicious and convenient way to curb cravings while sticking to a ketogenic lifestyle.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 mini fat bombs depending on mold size 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Keto, Low Carb
- Diet: Low Carb
Ingredients
Scale
Base 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)
Flavoring
- 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
Optional Add-ins and Coating
- 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)
Instructions
- Set up your molds: Prepare a silicone mini-muffin tray or silicone candy molds for shaping the fat bombs. If you don’t have molds, line a small loaf pan with parchment paper to allow slicing later.
- Warm the base: In a small saucepan over low heat, combine 1/2 cup natural peanut butter, 1/3 cup coconut oil, and 2 tablespoons unsalted butter or ghee if using. Heat gently while stirring continuously until the mixture is smooth and fully combined.
- Flavor it up: Whisk in 3 tablespoons unsweetened cocoa powder, 2 to 4 tablespoons powdered keto sweetener to taste, 1 teaspoon vanilla extract, and a pinch of sea salt. Mix thoroughly until the mixture is glossy and lump-free.
- Taste and adjust: Taste the mixture with a spoon. If you desire it sweeter, gradually add more powdered sweetener. If the mixture feels too thick, stir in 1 to 2 teaspoons of coconut oil to reach a smooth consistency.
- Add extras (optional): Fold in any desired add-ins such as 2 tablespoons sugar-free chocolate chips, 1 tablespoon chopped peanuts, or unsweetened coconut flakes, stirring evenly throughout the mixture.
- Fill the molds: Pour the prepared mixture into the silicone molds, leaving a small gap at the top to allow expansion. If using a loaf pan, pour in the mixture and smooth out the surface with a spatula.
- Chill to set: Refrigerate the molds for 45 to 60 minutes, or freeze for 20 to 30 minutes until the fat bombs are firm enough to pop out. They should be solid but still soft when bitten.
- Finish and store: Carefully remove the fat bombs from molds and optionally sprinkle with flaky sea salt or dust with cocoa powder. Store them in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
Notes
- Use refined coconut oil if you want a neutral flavor; choose unrefined for a subtle coconut taste.
- Powdered keto sweeteners dissolve better and blend smoothly compared to granulated varieties.
- The optional unsalted butter or ghee adds richness but can be omitted for a dairy-free version.
- Adjust sweetness to preference by adding more or less powdered sweetener after tasting.
- These fat bombs are best stored chilled to maintain their texture and freshness.
- They can be customized easily with nuts, chocolate chips, or coconut flakes for additional texture and flavor.
Keywords: Chocolate Fat Bombs, Keto Snacks, Low Carb Dessert, Peanut Butter Fat Bombs, Keto Treats
