Rich, creamy, and irresistibly smooth — these keto chocolate peanut butter fat bombs are the ultimate low-carb treat. With the perfect mix of cocoa and peanut butter, they melt in your mouth while keeping cravings in check. Each bite is a delicious balance of sweet and salty, giving you all the dessert satisfaction without the sugar crash. Perfect for a quick snack, post-workout bite, or anytime you need a little keto-friendly indulgence.

About This Recipe

Fat bombs are one of the most iconic keto snacks — and for good reason. They’re quick to make, satisfy sweet cravings, and deliver the perfect balance of fats to keep you full and energized. These Keto Chocolate Peanut Butter Fat Bombs are a classic combination of flavors that feels indulgent while staying 100% low-carb.

The base blends creamy peanut butter with coconut oil for richness, then gets sweetened with a keto-friendly sweetener and layered with cocoa for a chocolatey kick. The texture is smooth, melt-in-your-mouth, and just the right amount of decadent without being overly sweet.

Nutritionally, fat bombs are designed to be keto powerhouses. They’re high in healthy fats, low in carbs, and perfectly portioned for when you need a little energy boost or want to curb hunger between meals. These bites are also no-bake, so they come together in minutes and store beautifully in the fridge or freezer.

Inspired by the timeless pairing of chocolate and peanut butter, this recipe proves you don’t need sugar to enjoy your favorite flavor combo. They’re simple, convenient, and guaranteed to become a go-to in your keto snack rotation.

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

Ingredients

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

Instructions

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

Nutrition (per serving)

Calories: ~110
Fat: 10g
Protein: 3g
Net Carbs: 2g
Fiber: 1g

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.

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.

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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