Why You'll Love It
- - Ready in minutes, no oven needed
- - Keeps you in ketosis with healthy fats
- - Creamy texture with a subtle crunch
- - Perfect for busy days or quiet evenings
*"These fat bombs are my secret afternoon lift—creamy, chocolatey, and guilt‑free!"*
Essential Ingredient Guide
- Natural peanut butter: Choose a smooth, unsweetened variety for the purest flavor and best texture
- Cocoa powder: Use unsweetened cocoa for deep chocolate notes without added sugar
- Erythritol: A low‑carb sweetener that dissolves easily, balancing the bitterness of cocoa
- Coconut oil: Provides silkiness and helps the bomb set firmly once chilled
- Vanilla extract: Adds warmth and rounds out the flavor profile
- Sea salt: Just a pinch enhances both the chocolate and peanut butter depth
Complete Cooking Process
-
Ingredient Readiness:
Measure and sift the cocoa, soften the butter, and have the sweetener ready for a smooth blend.
-
Flavor Development:
Warm the coconut oil and peanut butter together, then stir in cocoa and sweetener until glossy.
-
Texture Control:
Cool the mixture slightly before adding vanilla and salt; this prevents a grainy finish.
-
Finishing Touches:
Portion into silicone molds, sprinkle a tiny pinch of sea salt on each, then chill until firm.
-
Serving Timing:
Serve straight from the fridge or let sit a minute at room temperature for a melt‑in‑the‑mouth moment.
- Use a kitchen scale for precise fat ratios
- Chill molds for at least 30 minutes for clean release
- Double‑dip in melted chocolate for an extra coat
- Store in an airtight container to keep them fresh
Pro Tips
Well, those little tricks make a big difference. I remember once leaving them out too long and they turned soft—dang, that was a mess! So keep them cold until you’re ready to enjoy. It really preserves that satisfying bite.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Keep the mixture slightly warm for easy filling
- Do not over‑sweeten; keto sweeteners can become bitter
- Allow the bombs to set fully for the best texture
Frequently Asked Questions
→ Can I use crunchy peanut butter?
You can, but the texture will be grainier. For a truly smooth bomb, stick with creamy, unsweetened peanut butter.
→ Is sweetener necessary?
The erythritol balances cocoa’s bitterness. If you prefer less sweetness, reduce it by a quarter.
→ How long do they keep?
Stored in the fridge, they stay fresh for up to two weeks. Freeze for longer storage.
→ Can I make a dairy‑free version?
Absolutely—this recipe is already dairy‑free, using coconut oil instead of butter.
→ What’s the best way to melt them for a topping?
Gently warm them in a microwave for 10‑15 seconds or melt the whole batch in a double boiler.
→ Do they count as a snack or dessert?
Both! Their rich flavor makes them a satisfying snack, yet they feel indulgent enough for a dessert.
Chef's Tips
If the mixture thickens too quickly, re‑warm briefly before filling molds.,For a nut‑free version, substitute almond butter and check for cross‑contamination.,Add a dash of cinnamon for a warm spice twist.
Nutrition Facts
per serving
120
Calories
4g
Protein
3g
Carbs
11g
Fat
Taste Profile
Rich chocolate‑nutty with a gentle sweet finish
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Almond butter offers a milder flavor; maintain the same volume.
Use 1/3 the amount of stevia to avoid bitterness.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper and a dash of chili powder for a subtle heat.
Mediterranean Style
Mix in a teaspoon of tahini and sprinkle with sesame seeds for an earthy twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑heating the butter, which can cause a grainy texture.
- Skipping the cooling step before adding vanilla, resulting in a muted aroma.
- Not allowing enough chilling time, leading to soft, misshapen bombs.
Meal Prep & Storage
Make Ahead Tips
You can prepare the mixture and fill the molds up to a day ahead; just keep them refrigerated and add the chocolate coating right before serving.
Leftover Ideas
Re‑heat gently in a microwave for 5‑10 seconds if you prefer a softer texture.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; set up silicone molds.
Melt peanut butter and coconut oil together over low heat.
Stir in cocoa, erythritol, and salt; remove from heat and add vanilla.
Pour mixture into molds; add optional chocolate drizzle.
Chill in refrigerator until fully set; then unmold and serve.
Keto Peanut Butter Chocolate Fat Bombs
These low‑carb, creamy bites combine peanut butter and chocolate for a quick, satisfying snack that feels indulgent without breaking ketosis.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 cup natural creamy peanut butter
- 02 1/4 cup coconut oil, melted
- 03 2 tbsp unsweetened cocoa powder
- 04 2 tbsp erythritol (or preferred keto sweetener)
- 05 1 tsp vanilla extract
- 06 Pinch of fine sea salt
Optional Coating
- 01 2 tbsp melted dark chocolate (80% cocoa)
- 02 Extra sea salt for sprinkling
Instructions
In a small saucepan over low heat, combine the peanut butter and coconut oil; stir until fully melted and glossy.
Whisk in the cocoa powder, erythritol, and a pinch of sea salt until the mixture is smooth and no lumps remain.
Remove from heat, add vanilla extract, and let the blend cool for about 2 minutes.
Pour the mixture into silicone molds or a lined mini‑tin, then tap gently to level the tops.
Optional: drizzle the melted dark chocolate over each bomb and sprinkle a tiny pinch of sea salt.
Place the molds in the refrigerator for at least 30 minutes, or until firmly set, then pop out and enjoy.
Notes & Tips
- 1 If the mixture thickens too quickly, re‑warm briefly before filling molds.
- 2 For a nut‑free version, substitute almond butter and check for cross‑contamination.
- 3 Add a dash of cinnamon for a warm spice twist.
Tools You'll Need
-
Small saucepan
-
Whisk or spoon
-
Silicone muffin molds or mini‑tin
-
Measuring spoons
-
Microwave‑safe bowl for optional chocolate coating
Must-Know Tips
- Don’t over‑heat the peanut butter; it can become grainy.
- Use a kitchen scale for accurate fat ratios.
- Allow the mixture to cool slightly before adding vanilla to preserve aroma.
Professional Secrets
- Low‑temperature melt preserves the natural oils in peanut butter.
- Sifting cocoa eliminates gritty texture.
- Chilling molds before use helps the bombs release cleanly.
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime