Print

Keto Chocolate Peanut Butter Fat Bombs

Close-up of a single Keto Chocolate Peanut Butter Fat Bomb in a white paper liner, topped with chopped peanut butter chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple, no-bake fat bombs to satisfy your sweet cravings while keeping your carbohydrate intake low.

Ingredients

Scale
  • 1/2 cup coconut oil, softened
  • 1/2 cup natural peanut butter (no added sugar)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered keto sweetener (like erythritol or monk fruit blend)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons crushed peanuts (optional, for topping)

Instructions

  1. Line a mini muffin tin with paper liners or silicone cups.
  2. In a medium bowl, combine the softened coconut oil and peanut butter. Mix until smooth.
  3. Stir in the cocoa powder, keto sweetener, vanilla extract, and salt until fully incorporated and the mixture is uniform.
  4. Spoon the mixture evenly into the prepared mini muffin cups, filling each about three-quarters full.
  5. If using, sprinkle the crushed peanuts lightly over the top of each bomb.
  6. Place the muffin tin in the freezer for at least 1 hour, or until the fat bombs are completely firm.
  7. Transfer the hardened fat bombs to an airtight container and store them in the refrigerator or freezer.

Notes

  • For a firmer texture, use slightly less coconut oil or chill the mixture for 15 minutes before scooping.
  • You can substitute almond butter for peanut butter if needed.
  • Store these fat bombs in the refrigerator for up to one week or in the freezer for up to three months.

Nutrition

Find it online: https://hungryhearld.com/keto-chocolate-peanut-butter-fat-bombs/