These Keto Chocolate Peanut Butter Fat Bombs are a rich, smooth treat that combines unsweetened peanut butter and cocoa for a classic salty-sweet flavor. They offer a melt-in-your-mouth texture without the need for sugar or baking, making them an easy, low-carb option for anyone who wants a simple snack ready in the freezer.

About This Recipe

Fat bombs are a popular choice on a ketogenic diet because they focus on healthy fats in a small, portion-controlled bite. This version uses the familiar pairing of chocolate and peanut butter to create a decadent treat that feels like a dessert while remaining strictly low-carb. The texture is velvety and smooth, providing a satisfying option for a quick bite between meals or a little something sweet after dinner.

The focus here is on convenience and simplicity, as the recipe only takes a few minutes of active prep and requires no time in the oven. Using natural peanut butter and coconut oil ensures a rich consistency that holds up well once chilled. They are easy to make in large batches, so you can always have a keto-friendly snack on hand whenever you need one.

Technique & Tips To ensure a smooth consistency, make sure your peanut butter is well-stirred and mixed thoroughly with the melted coconut oil before adding the cocoa powder. Using silicone molds is the most practical way to portion these out, as it makes them easy to remove once they have fully firmed up in the freezer. Because coconut oil softens quickly, these are best stored in the refrigerator or freezer and served cold to maintain their shape and texture.

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Why You’ll Love This Recipe

• No-bake and ready in minutes
• Rich chocolate + creamy peanut butter combo
• Perfect for curbing sweet cravings on keto
• Easy to meal prep and store
• High fat, low carb, and gluten-free

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What You’ll Need for This Keto Chocolate Peanut Butter Fat Bombs

• ½ cup natural peanut butter (unsweetened)
• ¼ cup coconut oil, melted
• 2 tbsp unsweetened cocoa powder
• 3 tbsp powdered erythritol or monk fruit sweetener
• ½ tsp vanilla extract
• Pinch of salt
• Optional: crushed peanuts or sugar-free chocolate chips for garnish

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Step-by-Step Preparation

1. In a bowl, mix peanut butter, melted coconut oil, sweetener, vanilla, and salt until smooth.
2. Stir in cocoa powder until fully combined.
3. Spoon mixture into silicone molds or mini muffin liners.
4. Garnish with crushed peanuts or chocolate chips if desired.
5. Freeze for 30–45 minutes until firm.
6. Store in fridge or freezer until ready to enjoy.

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FAQ

• Can I use almond butter instead of peanut butter?
  Yes — almond butter works just as well for a different flavor.
• Do I have to use coconut oil?
  Coconut oil helps them set. Butter or ghee can work, but the texture will be softer.
• Can I make these sweeter?
  Adjust the sweetener to taste, or add a drop of liquid stevia.
• Do they need to stay cold?
  Yes — they melt at room temperature, so store in fridge or freezer.

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Variations & Substitutions

• Use almond butter or sunflower seed butter for a nut-free option.
• Add shredded coconut for texture.
• Coat with melted sugar-free chocolate for a firmer shell.

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Serving Suggestions

• Enjoy as an afternoon pick-me-up.
• Pair with black coffee for a quick keto snack.
• Serve on a platter for guests as bite-sized treats.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chocolate Peanut Butter Bars
• White Chocolate Raspberry Fat Bombs

New keto recipes are added every week — check back often for more low-carb inspiration!