Keto 5 Ingredient Peanut Butter Chip Fat Bombs

These fat bombs are a mix of natural peanut butter, melted coconut oil, powdered erythritol, vanilla and sugar-free chocolate chips, spooned into a mini muffin tin and frozen until firm. There is no baking and no stove. Stirring takes 10 minutes, the freezer takes about 30, and the recipe makes 12 fat bombs at 120 calories and 2 grams of carbohydrates each.

Save this recipe for later:

The Five Ingredients

• Natural peanut butter (1 cup): the creamy base. Choose an unsweetened one to keep the carbs low.
• Coconut oil (1/2 cup, melted): gives a smooth texture and a hint of tropical flavor. Melt it fully so the mixture stays smooth.
• Sugar-free chocolate chips (1/4 cup): add sweetness without carbs, and they soften slightly against the peanut butter.
• Powdered erythritol (1/4 cup): the sweetener. Stevia or monk fruit can replace it, so adjust the amount to the sweetness of the one you use.
• Vanilla extract (1 teaspoon): adds depth to the flavor.

Exact amounts are in the recipe card at the bottom.

How the Mixture Comes Together

Stir the peanut butter and melted coconut oil in a bowl until smooth. Add the erythritol and vanilla and stir until fully mixed, then gently fold in the chocolate chips so they are spread evenly. Line a mini muffin tin with paper liners or grease it lightly, and fill each cup about 3/4 full.

Freeze the tin for about 30 minutes, until the fat bombs are firm. Take them out of the tin and store them in an airtight container in the refrigerator or freezer. A silicone tin makes removal easier, though a metal one works too. Watch the freezing time. They should be firm but not rock-hard.

Fridge or Freezer

Fridge storage gives a softer texture, and the freezer gives a firmer bite. In the refrigerator they last up to two weeks, and in the freezer up to a month. Making a batch ahead means you have a keto snack ready whenever you want one.

Variations

• Chocolate peanut butter: add a tablespoon of unsweetened cocoa powder.
• Sea salt: a pinch gives a sweet and salty contrast.
• Nut-free: use sunflower seed butter in place of the peanut butter. Almond butter is another swap.
• Mint: a few drops of peppermint extract.
• Spicy: a pinch of cayenne pepper against the sweetness.
• Fruity: a tablespoon of crushed freeze-dried strawberries or raspberries.
• No chocolate chips: leave them out, or add nuts or seeds for texture.

Ways to Serve Them

• Alongside hot coffee or tea.
• With fresh berries, which contrast with the rich flavor.
• On a platter, sprinkled with shredded coconut.
• As a snack after a workout.

Nutrition per Fat Bomb

Each fat bomb has approximately 120 calories, 11 grams of fat (9 grams saturated), 2 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, and 3 grams of protein.

FAQ

Can I use a different sweetener instead of erythritol?

Yes. Stevia or monk fruit work. Adjust the quantity to the sweetness of the one you choose.

How long do these fat bombs last?

Up to two weeks in the refrigerator, or up to a month in the freezer.

Are they suitable for meal prep?

Yes. Make a batch ahead and they are ready to grab when you want a snack.

Can I make them without chocolate chips?

Yes. Leave the chips out, or add nuts or seeds for texture.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

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