Keto Peanut Butter Chocolate Fat Bombs are little bites of joy packed with creamy peanut butter and rich chocolate, all while keeping carbs low. These tasty treats are perfect when you want something sweet but don’t want to break your keto goals. They’re smooth, creamy, and just the right size for a quick pick-me-up.
I love making these fat bombs because they’re so simple and fast, and they always satisfy my chocolate and peanut butter cravings. Plus, they keep me energized without any sugar crashes. My favorite tip is to chill them just until they’re firm but still a bit soft; it gives you such a nice, melt-in-your-mouth texture.
Whenever I serve these at get-togethers or just have them ready in the fridge, everyone is always curious about how something so delicious can be low-carb. They’re perfect as a little treat after a meal or as a quick snack during a busy day. I promise, once you try these, they’ll quickly become one of your favorite go-to keto snacks too!
Key Ingredients & Substitutions
Natural Creamy Peanut Butter: Choose one with no added sugar and minimal oils. If allergic or avoiding peanuts, almond or sunflower seed butter work well, too.
Unsalted Butter: Helps create a creamy texture and mild flavor. For a dairy-free option, use coconut oil or vegan butter.
Powdered Erythritol: This sweetener keeps the recipe keto-friendly without aftertaste. Monk fruit sweetener is a great alternative.
Sugar-Free Dark Chocolate: Look for low-carb chocolate chips or bars. You can swap with sugar-free baking chocolate or even cacao nibs for crunch.
Coconut Oil: Optional but useful for smooth, glossy chocolate coating. It also firms up nicely when chilled, giving the fat bombs a good snap.
How Can I Get a Smooth, Shiny Chocolate Coating on My Fat Bombs?
Melting chocolate properly is key. Avoid overheating as chocolate can seize. Here’s a simple method:
- Melt chocolate and coconut oil in a microwave-safe bowl at 30-second intervals. Stir between each to distribute heat evenly.
- If using a double boiler, keep the heat low and stir gently.
- Use the warm melted chocolate quickly to coat the peanut butter centers before it cools and thickens.
- Chill the coated fat bombs right after to set the chocolate smoothly and avoid dull or grainy finish.
Following these steps, your fat bombs will have a beautiful glossy look and a pleasant snap when bitten.
Equipment You’ll Need
- Mixing bowl – to easily combine your peanut butter, butter, and sweetener into a smooth mixture.
- Spoon or small cookie scoop – helps you shape uniform fat bombs quickly and neatly.
- Mini muffin tin or silicone molds – perfect for shaping and holding the fat bombs while they set.
- Microwave-safe bowl or double boiler – to gently melt the chocolate without burning it.
- Parchment paper – great for lining trays to keep fat bombs from sticking during freezing.
Flavor Variations & Add-Ins
- Use almond butter instead of peanut butter for a milder, nuttier taste that’s just as creamy.
- Add a pinch of cinnamon or chili powder to the filling for a warm or spicy twist.
- Mix in unsweetened shredded coconut or crushed nuts inside the filling for crunch and texture.
- Swap dark chocolate for white or milk sugar-free chocolate to change up the sweetness and flavor.
Keto Peanut Butter Chocolate Fat Bombs: The Perfect Low-Carb Treat!
Ingredients You’ll Need:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered erythritol (or preferred keto-friendly sweetener)
- 1 tsp vanilla extract
- 8 oz sugar-free dark chocolate or sugar-free chocolate chips
- 1 tbsp coconut oil (optional, helps smooth the chocolate coating)
- Pinch of salt (optional, balances sweetness)
- Cacao nibs or crushed peanuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 20-30 minutes to freeze the peanut butter centers, and another 30 minutes to let the chocolate set. Overall, you’ll have delicious fat bombs ready to enjoy in roughly one hour.
Step-by-Step Instructions:
1. Mix the Peanut Butter Filling:
In a medium bowl, combine the peanut butter, softened butter, powdered erythritol, vanilla extract, and a pinch of salt. Stir everything well until you get a smooth, creamy mixture.
2. Shape and Freeze the Centers:
Using a small spoon or your hands, form the peanut butter mixture into small balls or press it into a mini muffin tin to make cups. Place these on a parchment-lined tray or keep in the muffin tin, then freeze for 20–30 minutes until firm.
3. Melt the Chocolate:
While the centers chill, melt the sugar-free dark chocolate with the coconut oil in a microwave-safe bowl at 30-second intervals, stirring between each until smooth. Alternatively, use a double boiler and melt gently.
4. Coat the Centers with Chocolate:
Take the peanut butter centers from the freezer. Use a spoon or dipping tool to cover each piece completely in the melted chocolate. If using molds, pour a layer of chocolate first, add the peanut butter center, then cover with more chocolate.
5. Garnish and Set:
Place the coated fat bombs on parchment paper or keep them in the tin. Sprinkle cacao nibs or crushed peanuts on top if you like. Return them to the fridge or freezer for about 30 minutes until the chocolate hardens.
6. Store and Enjoy:
Keep your fat bombs in an airtight container in the fridge or freezer. Enjoy them chilled whenever you want a tasty, low-carb treat!
Can I Use Frozen Peanut Butter for This Recipe?
It’s best to use room temperature peanut butter for easy mixing. If your peanut butter is frozen, thaw it in the fridge overnight and stir well before combining with other ingredients.
What Can I Substitute for Erythritol?
You can use other keto-friendly sweeteners like monk fruit or stevia powder. Just adjust the amount to taste, as sweetness levels may vary between sweeteners.
How Should I Store These Fat Bombs?
Store them in an airtight container in the fridge for up to two weeks or in the freezer for longer. Let frozen fat bombs thaw for a few minutes at room temperature before enjoying.
Can I Make These Fat Bombs Ahead of Time?
Absolutely! They keep very well in the fridge or freezer, so you can prepare a batch in advance and have a quick grab-and-go snack anytime.
