Need to satisfy your sweet tooth? These Chocolate Peanut Butter Fat Bombs are a keto dessert packed with rich dark chocolate and creamy peanut butter! Less than one net carb each!

I’ve got a real treat for you today! Sometimes your sweet tooth calls and you need something quick and easy to satisfy it. These chocolate peanut butter fat bombs are just the ticket!

My go to sweet snack lately has been this Keto Peanut Butter Fudge or these Pumpkin Chocolate Chip Cookies. Both are insanely delicious and freezer friendly, so I make a big batch and then pull them out one at a time. 

Even though I love those other sweet snacks, these Peanut Butter Chocolate Fat Bombs are my new obsession!

What Are Fat Bombs? 

Since keto is a low-carb, high-fat diet, you have to make sure you eat enough good fats each day. Fat bombs are high in fat and make it easier to reach your daily fat quota. 

In this particular recipe, the fat bombs have less than 1 net carb per bite and contain 5.2 grams of fat. Fat bombs always have a fat source — in this case coconut oil. Other types of fat bombs you may see could contain cream cheese or butter as their fat source. 

Ingredients for Chocolate Peanut Butter Fat Bombs

This recipe for keto chocolate fat bombs has only four simple ingredients:

• Coconut oil
• Keto-friendly confectioners sweetener (I use Swerve but you could also use monkfruit)
• Peanut butter
• Lily’s sugar-free dark chocolate chips

How to Make Chocolate Peanut Butter Fat Bombs

Making keto fat bombs is as simple as melting the ingredients together in a pan! Here’s how this keto peanut butter snack is made:

1. For this recipe, I use a small saucepan and melt coconut oil, a keto friendly sweetener, peanut butter and sugar free dark chocolate chips.
2. Stir the mixture as it melts until it is completely smooth.
3. Once smooth I remove the pan from the heat and allow it to cool slightly, 5-10 minutes or so.
4. Then, carefully spoon the mixture into a silicone mini muffin tin and freeze. 

I like to sprinkle my keto chocolate peanut butter fat bombs with sea salt for that sweet and salty combo. I think it really makes the flavors pop, but it’s entirely up to you. 

What Type of Peanut Butter Should I Use for Fat Bomb Recipes? 

Look for a low-carb, sugar-free peanut butter. You’ll want to use a creamy peanut butter to make this recipe. 

Tips for Making the Best Keto Fat Bombs 

• You can use granular sweetener if you prefer, but the confectioners does provide a smoother texture.
• I freeze the fat bombs in a silicone mini muffin pan and once they are frozen I remove from the pan and store in a freezer bag. They’ll last up to three months. 
• I like to let them thaw 3-4 minutes before eating them. This way, they melt in your mouth like fudge!

More Keto Fat Bombs

• Keto Peanut Butter Cheesecake Truffles (no bake)
• Keto Chocolate Covered Strawberry Fat Bombs
• 3-Ingredient Keto Almond Butter Cups
• 3-Ingredient Keto Peanut Butter Fat Bombs

More Keto Sweet Snacks: 

• Keto Peanut Butter Fudge Fat Bombs
• Keto Cheesecake-Stuffed Strawberries
• Keto Double Chocolate Muffins
• Keto Pumpkin Muffins

Looking for more low-carb treats? Check out this list of 40+ of the BEST Keto Desserts!

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Yield: 34

Peanut Butter Chocolate Fat Bombs (keto + low carbs)

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Need to satisfy your sweet tooth? These Peanut Butter Chocolate Fat Bombs are a keto dessert packed with rich dark chocolate and creamy peanut butter! Less than one net carb each!

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1/2 cup coconut oil
• 1/2 cup Monkfruit or Swerve confectioners sweetener*
• 1/2 cup low carb peanut butter
• 3/4 cup Lilly's Dark Chocolate Chips

Instructions

1. Heat a medium size sauce pan to medium low heat.
2. Add the coconut oil first and wait until it has completely melted.
3. Then add the sugar substitute, peanut butter and chocolate chips.
4. Stir the mixture continuously until it has completely melted.
5. Remove from heat and allow mixture to cool 5-10 minutes.
6. Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
7. Sprinkle with sea salt if desired.
8. Freeze until firm.

Notes

You can use granular sweetener if you prefer, but the confectioners does provide a smoother texture.

I freeze in the silicone mini muffin pan and when they are frozen I remove from the pan and store in a freezer bag.

I like to let them thaw 3-4 minutes and they melt in your mouth like fudge!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lilys Chocolate - All Natural Dark Chocolate Premium Baking Chips - 9 Oz (Pack of 2)
• Silicone Muffin Pan Cupcake Set - Mini 24 Cups and Regular 12 Cups Muffin Tin, Nonstick BPA Free Best Food Grade Silicone Molds with Bonus 12 Silicone Baking Cups
• 
  Swerve Sweetener, Bakers Bundle, Granular and Confectioners, 12 Ounce, pack of 2

Nutrition Information:

Yield:

34
Amount Per Serving: Calories: 52Total Fat: 5.2gCarbohydrates: 1gFiber: 0.3g