Keto Peanut Butter Chocolate Fat Bombs Recipe – Easy Low-Carb Snack

Posted on September 10, 2025

keto peanut butter chocolate fat bombs - featured image

The first time I popped one of these keto peanut butter chocolate fat bombs into my mouth, I swear it was like a tiny dessert miracle. Creamy peanut butter meets rich chocolate in a bite-sized treat that’s almost too good to be true — but here’s the kicker: they’re low-carb, sugar-free, and absolutely loaded with satisfying flavor. If you’re anything like me, keeping your sweet tooth in check while staying keto can feel like searching for a unicorn. But trust me, these fat bombs are the answer you didn’t know you needed.

I stumbled upon this recipe during a late-night snack attack. You know those moments when you’re just desperate for something sweet but really don’t want to blow your macros? That’s how my keto peanut butter chocolate fat bombs were born. I’d seen all sorts of recipes floating around — some complicated, some bland, none quite right. So, after a little kitchen tinkering (okay, multiple batches and a few chocolatey disasters), I landed on this version. It’s creamy, a little salty, deeply chocolatey, and melts in your mouth. Plus, the recipe’s so easy, you could make it with your eyes closed (not that I recommend it!).

What’s awesome about these keto peanut butter chocolate fat bombs is that they cater to almost everyone: busy parents needing a quick snack, fitness folks wanting a post-workout treat, or anyone with a sweet tooth trying to keep carbs in check. I love that they’re make-ahead friendly and always waiting in my freezer for a grab-and-go pick-me-up. After testing these a dozen times (seriously), I can say with confidence: you’ll want to keep them stocked at all times. Ready to taste the best of keto snacking? Let’s get into it.

Why You’ll Love This Recipe

There’s a reason I keep coming back to this keto peanut butter chocolate fat bombs recipe — and why it’s become a staple in my kitchen. After years of experimenting with low-carb snacks, nothing hits all the right notes quite like these. Here’s what sets them apart (and why you’ll be obsessed too):

Quick & Easy: These fat bombs come together in just 15 minutes (plus chilling time). No baking, no complicated steps, just melt, mix, and chill!
Simple Ingredients: You probably have everything you need in your pantry already — peanut butter, cocoa powder, coconut oil, a little sweetener. No need for a special grocery run.
Perfect for Any Occasion: They’re a lifesaver during afternoon slumps, a smart pre-workout snack, or a guilt-free dessert for parties and potlucks.
Crowd-Pleaser: I’ve served these to kids, keto skeptics, and my sweet-toothed friends — they always disappear fast. Even my non-keto husband sneaks a few.
Unbelievably Delicious: The combo of salty-sweet peanut butter and deep chocolate is just the right balance. Creamy, rich, and a little decadent — but totally keto.

What makes my version different? For starters, I blend the peanut butter and coconut oil until silky-smooth, which gives the fat bombs a melt-in-your-mouth texture. A pinch of flaky salt on top? Game-changer. Plus, I’ve adjusted the sweetness so it’s just right — not too bitter, not too sweet. You can even tweak the chocolate-to-peanut butter ratio if you’re feeling adventurous!

Honestly, these keto peanut butter chocolate fat bombs are more than just a snack. They’re pure comfort, especially on days when you need a little pick-me-up without the carb crash. It’s the kind of treat that makes you close your eyes and say, “Wow, this is keto?” No guilt, no fuss, all the flavor. That’s why they’re my go-to for satisfying cravings — and I have a feeling they’ll become yours too.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and creamy texture without any fuss. Most of what you’ll need is probably already in your keto pantry! Here’s what goes into my irresistible keto peanut butter chocolate fat bombs:

Natural Peanut Butter (unsweetened, creamy, 1 cup / 240 g) – Make sure to use a brand with just peanuts (and maybe a pinch of salt). I love the drippy, unsweetened kind for that true peanut flavor.
Coconut Oil (refined or unrefined, 1/2 cup / 120 ml, melted) – This helps the fat bombs firm up in the fridge and adds healthy fats. Refined coconut oil has a neutral flavor, while unrefined adds a slight coconut note.
Cocoa Powder (unsweetened, 1/3 cup / 35 g) – Use a good-quality unsweetened cocoa powder for deep chocolate flavor. Dutch-processed works well if you like it extra smooth.
Powdered Erythritol or Monk Fruit Sweetener (1/3 cup / 45 g) – I use Swerve Confectioners for zero aftertaste. Adjust the amount to your sweetness preference; start small and taste as you go.
Vanilla Extract (1 tsp / 5 ml) – Rounds out all the flavors. Use pure vanilla if possible.
Pinch of Sea Salt – Brings out the chocolate and peanut notes. If your peanut butter is unsalted, add a bit more.
Optional Topping:
- Flaky Sea Salt – Adds the perfect finish (and looks gorgeous for Pinterest pics!).
- Chopped Roasted Peanuts – For extra crunch.
- Sugar-Free Chocolate Chips – Press a few on top before chilling for bonus chocolate.

Ingredient Tips:

Peanut Butter: Almond butter, sunflower seed butter, or cashew butter all work as swaps. Just watch for added sugars or oils.
Sweetener: Stevia, allulose, or your favorite keto-friendly blend can sub in. If using liquid sweetener, reduce a bit of the coconut oil.
Coconut Oil: Butter or ghee (for dairy) can replace coconut oil, but it’ll change the flavor and texture a bit.
Chocolate Layer: Want a layered look? Melt sugar-free chocolate chips with a splash of coconut oil for a glossy chocolate topping.

Honestly, the possibilities are endless. I love that you can swap and play with flavors, but the classic peanut butter and chocolate combo is always a crowd-pleaser. If you want to keep things nut-free, sunflower seed butter is your best bet. Oh, and don’t skip the pinch of salt — it really makes every bite pop.

Equipment Needed

You don’t need fancy gadgets to whip up these keto peanut butter chocolate fat bombs — just a few basic kitchen tools. Here’s what you’ll want to have on hand:

Mixing Bowl – A medium-sized bowl works perfectly for blending everything together. Stainless steel is easiest for cleanup.
Microwave-Safe Bowl or Small Saucepan – For melting the coconut oil and peanut butter. If you’ve got a microwave, use a glass bowl.
Whisk or Silicone Spatula – For stirring until the mixture is totally smooth and glossy. A spatula helps get every last bit from the bowl.
Mini Muffin Tin or Silicone Mold – Silicone molds are a game-changer for fat bombs because they pop out with zero sticking. If you use a metal mini muffin tin, add paper liners for easy removal.
Measuring Cups and Spoons – Precision matters for keto! Level off your cocoa powder and sweetener for the best results.
Freezer or Refrigerator – You’ll need a cold spot to set the fat bombs.

Equipment Tips: If you don’t have silicone molds, ice cube trays work in a pinch. Clean up is a breeze if you lightly spray your molds with a little coconut oil. I’ve tried both metal and silicone — trust me, silicone is worth it for sticky recipes like this. And if you’re on a budget, check out dollar stores for affordable molds and measuring sets!

How to Make Keto Peanut Butter Chocolate Fat Bombs

Prep Your Equipment: Line a mini muffin tin with 16 paper liners, or set out a silicone mold with 16 cavities. If using silicone, a light spritz of coconut oil helps with easy release. Find a spot in your fridge or freezer for the tray — trust me, you don’t want to be juggling it later!
Melt the Peanut Butter and Coconut Oil: In a microwave-safe bowl, combine 1 cup (240 g) peanut butter and 1/2 cup (120 ml) coconut oil. Microwave in 30-second bursts, stirring each time, until melted and smooth. It should take about 60-90 seconds total. (On the stovetop, heat over low in a small saucepan, stirring constantly to avoid scorching.)
Mix in Cocoa and Sweetener: Whisk in 1/3 cup (35 g) unsweetened cocoa powder, 1/3 cup (45 g) powdered erythritol, and 1 tsp (5 ml) vanilla extract. Add a pinch of sea salt (about 1/8 tsp). Whisk until everything is completely combined and glossy. The batter should be pourable but not runny — if it’s too thick, warm for 10 more seconds.
Taste and Adjust: Give the mixture a taste. Too bitter? Add a bit more sweetener. Want more chocolate? Stir in 1-2 extra tablespoons of cocoa powder. The beauty of fat bombs is you can tweak as you go — just don’t burn your tongue!
Fill the Molds: Pour or spoon the mixture evenly into the 16 prepared molds (about 1 1/2 tablespoons per cavity). Tap the tray gently on the counter to level out the tops and release air bubbles.
Add Toppings (Optional): Sprinkle with flaky sea salt, chopped peanuts, or sugar-free chocolate chips if you like a little crunch or extra chocolate kick. Sometimes I even swirl in a bit of extra peanut butter for a marbled effect (looks so pretty for Pinterest boards!).
Chill Until Firm: Place the tray in the freezer for 30-40 minutes, or in the fridge for at least 2 hours, until completely solid. (If you’re impatient like me, the freezer method is the way to go.)
Pop Out and Store: Once firm, remove the fat bombs from the molds and transfer to an airtight container. Store in the fridge for up to 2 weeks or the freezer for 2 months. They’re best enjoyed straight from the fridge so they stay firm.

Troubleshooting Tips:

If your fat bombs are too soft, add a bit more coconut oil or keep them chilled longer.
Mixture too thick to pour? Warm it for a few seconds at a time until it loosens up.
If the sweetener isn’t dissolving, sift it or use a powdered version to avoid gritty texture.
Don’t skip the taste test before chilling — it’s your chance to adjust for your ideal sweetness or chocolate level!

This process is so forgiving. I’ve made them with my kids and they love swirling the layers or adding toppings. You’ll get the hang of it after the first batch — and probably want to make a second right away!

Cooking Tips & Techniques

Making keto peanut butter chocolate fat bombs is seriously simple, but a few tricks help every batch come out perfect. Here’s what I’ve learned (sometimes the hard way):

Use Room Temperature Ingredients: Cold peanut butter or coconut oil can make the mixture clumpy. Let everything sit out for 10 minutes before starting.
Don’t Overheat: If you microwave the mixture for too long, the oils can separate. Warm in short bursts and stir well each time — it should be silky, not oily.
Sift Cocoa Powder: For a smoother texture, sift your cocoa powder before mixing. Lumpy chocolate is never fun in a fat bomb!
Sweetener Type Matters: Granulated sweeteners won’t dissolve well and can make the fat bombs gritty. Always use powdered (confectioners) style for best results.
Chill Immediately: Once mixed, get the fat bombs in the fridge or freezer right away. Leaving them on the counter can cause separation or a grainy texture.
Don’t Skip the Salt: A tiny pinch of flaky salt on top is the secret to balancing the sweetness and making the flavors pop. I learned that the hard way when I forgot it — flat flavor, no thanks!
Layering for Looks: For a “wow” factor, pour half the peanut butter mixture, chill for 10 minutes, then top with a chocolate layer. Makes for gorgeous swirls and Pinterest-worthy treats.

My biggest fail? I once used chunky peanut butter without thinking — delicious flavor, but the texture was all wrong and they wouldn’t set properly. Stick to creamy for the classic version. And if you’re making these with kids, let them add their own toppings — it’s messy but makes snack time way more fun.

Variations & Adaptations

Fat bombs are the ultimate customizable keto treat. Here are a few of my favorite ways to switch things up — plus tips for special diets or allergies:

Nut-Free Version: Use sunflower seed butter instead of peanut butter for a totally nut-free snack. The flavor is similar and the texture stays just as creamy.
Dairy-Free Chocolate Layer: Melt dairy-free, sugar-free chocolate chips with a teaspoon of coconut oil for a rich chocolate topping. Pour over the set peanut butter layer and chill again.
Almond Joy Fat Bombs: Swap peanut butter for almond butter and add unsweetened shredded coconut. Top with a whole almond for crunch.
Seasonal Flavors: Add a pinch of cinnamon or pumpkin spice for a fall twist. In summer, try swirling in freeze-dried raspberries for fruity tang.
Protein Boost: Mix in a scoop of your favorite low-carb protein powder. You may need to add a bit more coconut oil to keep the mixture smooth.
Sweetener Swaps: Allulose, stevia, or monk fruit all work in place of erythritol. Adjust to taste, as some are sweeter than others.
Personal Favorite: I love adding a hint of espresso powder to the chocolate layer for a mocha vibe — totally next-level for coffee lovers!

Don’t be afraid to experiment. These keto peanut butter chocolate fat bombs are forgiving — try different nut butters, spices, or even a coconut-lime version for tropical flair. If you’re making them for someone with allergies, double-check your chocolate and sweetener labels. The best part? You can make a batch with different flavors in one go by splitting the mixture and adding mix-ins to each half. Snack variety, sorted!

Serving & Storage Suggestions

You’ll want to serve these keto peanut butter chocolate fat bombs chilled, right from the fridge or freezer. The texture is creamy and firm, never melty. Arrange them on a pretty plate with a sprinkle of flaky salt or extra chopped peanuts for presentation — they honestly look like little truffles and always impress guests.

Perfect Pairings: Enjoy with a cup of hot coffee, herbal tea, or unsweetened almond milk. If you’re hosting, set them out alongside a cheese board for a sweet-and-savory snack spread. They also make a fun party favor or lunchbox treat (just pack an ice pack if you’re on the go).

Storing Tips: Store fat bombs in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months. I like to separate layers with parchment paper so they don’t stick. To serve from the freezer, let them thaw for 5 minutes — they’ll be the perfect consistency.

Reheating: These are best enjoyed cold, but if you want a slightly softer bite, let them sit at room temp for 3-5 minutes. Don’t microwave or heat, as they’ll melt into a puddle. And here’s a pro tip: the flavors deepen after a day or two in the fridge, so they’re even better as leftovers!

Nutritional Information & Benefits

One keto peanut butter chocolate fat bomb (out of 16) typically contains:

Calories: ~110
Fat: 10 g
Protein: 2 g
Net Carbs: 1-2 g (depends on sweetener)
Sugar: <1 g

These fat bombs are packed with healthy fats from peanut butter and coconut oil, which help boost satiety and keep you on track with keto macros. Cocoa powder brings antioxidants, while the lack of added sugar means no nasty crashes. If you’re gluten-free, dairy-free, or following a low-carb lifestyle, this snack checks all the boxes. The only common allergens are peanuts and coconut — but you can easily swap for alternatives if needed.

Personally, I find that having a batch of these on hand helps curb cravings and makes sticking to keto way more enjoyable. They’re real food, with real flavor, and give you a boost of energy when you need it most — no guilt required.

Conclusion

If you’re searching for a snack that’s quick, satisfying, and fits perfectly into your keto lifestyle, these keto peanut butter chocolate fat bombs are it. They’re my go-to treat for a reason: easy to make, endlessly customizable, and so delicious you’ll forget they’re low-carb. Whether you want a sweet bite after dinner or a pick-me-up during the day, these fat bombs deliver every time.

Don’t be afraid to get creative — swap in your favorite nut butter, play with toppings, or make mini versions for portion control. I love how this recipe lets me indulge without breaking my carb budget, and I hope it does the same for you. Give it a try, then come back and let me know how you made it your own — I’m always excited to see your twists and tips!

Happy snacking, fellow keto foodies! If you enjoyed this recipe, leave a comment below, share with your friends, or tag me with your Pinterest-worthy creations. You’ve got this — one delicious fat bomb at a time!

Frequently Asked Questions

Can I use almond butter instead of peanut butter in this recipe?

Absolutely! Almond butter works perfectly in place of peanut butter for these keto fat bombs. Just make sure it’s unsweetened and creamy for the best texture.

How do I keep my fat bombs from melting at room temperature?

Fat bombs will soften if left out too long, especially in warm weather. Keep them stored in the fridge or freezer, and only take out what you plan to eat right away.

Are these keto peanut butter chocolate fat bombs safe for people with nut allergies?

If you have a peanut allergy, try sunflower seed butter or coconut butter instead. Always check your other ingredients for potential allergens.

What kind of sweetener works best for keto fat bombs?

Powdered erythritol, monk fruit, or allulose all work well. Avoid granulated sweeteners, as they can make the texture gritty. Adjust sweetness to your taste.

Can I make these fat bombs ahead and freeze them?

Yes! Keto peanut butter chocolate fat bombs freeze beautifully. Store in an airtight container and let thaw for a few minutes before enjoying. They’ll stay fresh in the freezer for up to 2 months.

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keto peanut butter chocolate fat bombs recipe

Keto Peanut Butter Chocolate Fat Bombs

Author: Eloise
Total Time: 45 minutes
Yield: 16 fat bombs 1x

Print Recipe

Description

Creamy peanut butter and rich chocolate combine in these easy, low-carb keto fat bombs. They’re sugar-free, quick to make, and perfect for satisfying sweet cravings while staying on track with your macros.

Ingredients

Scale

1 cup (240 g) natural peanut butter, unsweetened and creamy
1/2 cup (120 ml) coconut oil, refined or unrefined, melted
1/3 cup (35 g) unsweetened cocoa powder
1/3 cup (45 g) powdered erythritol or monk fruit sweetener
1 teaspoon (5 ml) vanilla extract
Pinch of sea salt (about 1/8 teaspoon)
Optional: flaky sea salt, chopped roasted peanuts, or sugar-free chocolate chips for topping

Instructions

Line a mini muffin tin with 16 paper liners or set out a silicone mold with 16 cavities. Lightly spray with coconut oil if desired.
In a microwave-safe bowl, combine peanut butter and coconut oil. Microwave in 30-second bursts, stirring each time, until melted and smooth (about 60-90 seconds total). Alternatively, melt together in a small saucepan over low heat, stirring constantly.
Whisk in cocoa powder, powdered erythritol, vanilla extract, and a pinch of sea salt. Stir until completely combined and glossy. The mixture should be pourable but not runny; if too thick, warm for 10 more seconds.
Taste and adjust sweetness or chocolate level as desired.
Pour or spoon the mixture evenly into the 16 prepared molds (about 1 1/2 tablespoons per cavity). Tap the tray gently to level out the tops and release air bubbles.
Sprinkle with optional toppings such as flaky sea salt, chopped peanuts, or sugar-free chocolate chips.
Chill in the freezer for 30-40 minutes or in the fridge for at least 2 hours, until completely solid.
Once firm, remove from molds and transfer to an airtight container. Store in the fridge for up to 2 weeks or freezer for up to 2 months. Enjoy straight from the fridge.

Notes

Use room temperature ingredients for a smoother mixture. Always use powdered sweetener to avoid grittiness. Store fat bombs chilled for best texture. Swap peanut butter for almond or sunflower seed butter for nut-free or flavor variations. Optional toppings add crunch and extra flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Snack
Cuisine: American