These fat bombs are peanut butter, melted coconut oil and cocoa, sweetened with powdered erythritol and set in the freezer. Nothing is baked or cooked. You stir six ingredients together in one bowl, pour the mixture into a mini muffin tin and wait about 30 minutes. The batch makes 12, and each one has 2 grams of carbohydrates.
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Prep is 10 minutes and freezing is 30, so the whole thing takes 40 minutes.
What Goes into Them
Exact amounts are in the recipe card at the bottom of the page. This is what each ingredient does.
- Natural peanut butter (1 cup): the base of the mixture. Use an unsweetened natural peanut butter.
- Coconut oil (1/2 cup, melted): it makes the mixture creamy, and it is also what you can use to grease the muffin tin if you skip paper liners. Organic coconut oil gives the best taste.
- Unsweetened cocoa powder (1/4 cup): the chocolate flavor, with no added sugar.
- Powdered erythritol (1/4 cup): the sweetener. Another keto sweetener can take its place.
- Vanilla extract (1 teaspoon): rounds out the flavor.
- Sea salt (1/4 teaspoon): balances the sweetness.
Mixing and Setting
Put everything in a bowl and stir until the mixture is smooth. Keep going until there are no lumps, because lumps show up in the texture of the finished bombs. A spatula helps you scrape the bowl clean.
Line a mini muffin tin with paper liners or grease it lightly with coconut oil. Fill each cup about 3/4 full, then put the tin in the freezer for about 30 minutes, until the bombs are firm. Silicone molds work in place of the muffin tin.
Taste before you pour. If you want it sweeter, add a little more erythritol, starting from the 1/4 cup in the card.
What You Need
The equipment list is short:
- A medium mixing bowl.
- A mini muffin tin with paper liners, or silicone molds.
- Measuring cups and spoons, because accurate measurements matter for flavor and texture.
- A spatula for mixing and scraping the bowl.
- An airtight container for storing the set bombs.
Keeping Them
Once the bombs are set, take them out of the tin and keep them in an airtight container. They hold for about a week in the refrigerator and up to a month in the freezer. The freezer is the better choice if you want a few ready to grab.
Ways to Change Them
- Chocolate chips: fold sugar-free chocolate chips into the mixture before pouring it into the tin.
- Other nut butter: almond butter swaps in for the peanut butter and keeps the recipe keto. Cashew butter is another option.
- Spices: a pinch of cinnamon or a dash of espresso powder adds depth to the chocolate.
What to Have with Them
- Fresh berries: a few raspberries or strawberries, kept to a small portion so the carbs stay low.
- Sugar-free whipped cream: a spoonful on the side adds a light texture next to the creamy peanut butter.
- Herbal tea or black coffee: the bitterness of coffee balances the sweetness.
- Cheese slices or keto crackers: for a savory plate alongside the sweet.
Nutrition per Fat Bomb
One fat bomb has 120 calories, 11 grams of fat (9 grams saturated), 2 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 3 grams of protein and 50 milligrams of sodium.
FAQ
What is the best way to store fat bombs?
Use an airtight container. They keep in the refrigerator for about a week, or in the freezer for up to a month.
Can I use a different sweetener?
Yes. Stevia and monk fruit both work. They vary a lot in sweetness, so adjust the amount instead of swapping one for one.
Can I use almond butter?
Yes. Almond butter replaces the peanut butter and the recipe stays keto-friendly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Chocolate Peanut Butter Fat Bombs for Guilt-Free Indulgence
Ingredients
Instructions
In a mixing bowl, combine the peanut butter, melted coconut oil, cocoa powder, powdered erythritol, vanilla extract, and sea salt. Stir until the mixture is smooth and well combined.
Line a mini muffin tin with paper liners or grease it lightly with coconut oil.
Pour the mixture into the muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the freezer for about 30 minutes, or until the fat bombs are firm.
Once set, remove the fat bombs from the tin and store them in an airtight container in the refrigerator or freezer.
Notes
For a chocolate chip variation, add sugar-free chocolate chips to the mixture before pouring it into the muffin tin.
Substitute almond butter for peanut butter for a different flavor profile while keeping it keto-friendly.
Nutrition
| Serving Size | 1 fat bomb |
|---|---|
| Calories | 120 calories |
| Sugar Content | 0g |
| Sodium Content | 50mg |
| Fat Content | 11g |
| Saturated Fat Content | 9g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 0mg |