Chocolate Peanut Butter Fat Bombs are to die for! Almost no one can resist putting chocolate and peanut butter together, the combination is just so delicious. When you try these you will be amazed at how they taste, so much so that you will think you are eating something that’s not on your diet!
If you love Reese’s peanut butter cups you will love these Keto fat bombs, they are the perfect blend of chocolate and peanut butter….they are so easy to make! They have been a big hit with my family and friends and so we usually have a batch in the freezer, and when we don’t they always ask for them, “Isn’t it time to make a new batch of chocolate peanut butter fat bombs??”
I hope all of you enjoy these decadent little chocolate peanut butter fat bombs the way we do. If you liked our Keto Peanut Butter Cups, you are going to love these fat bombs!
What are Fat Bombs?
A fat bomb is usually a combination of healthy fats and other ingredients that are low carb and that make up a sweet treat or breakfast treat, for instance, to fit in especially with the Keto diet plan.
Fat bombs are a combo of healthy fats and low carb items, such as avocados, cream, coconut oil, cheese, nuts, butter, nut butter…etc. They are usually mixed together and then poured into a mini muffins tin which will form bite-size treats.
When you eat fat bombs you are burning fat as fuel which can provide you extra energy.
How Fat Bombs Help on a Keto Diet and Lose Weight
You may be wondering or skeptical about eating something that’s almost entirely made of fat, and if you are then you are not alone. When I first heard of the Keto way of eating I was a little bit surprised. Because of my health, I did a lot of research and I understood that it was good to eat low carb but then I learned about the Keto diet and how important it is to take in 60-80% fat each day when following it.
When on a Keto diet it’s important to keep your carbs very low because your body runs on fats instead of carbs. You need to have enough fat every day to reach your macros so that’s where fat bombs into play and will help you.
They are low in carbs and protein, but high in fat which will help you reach your goals.
Fat bombs really help you on the Keto diet plan and they help keep you feeling full longer and increase your metabolism which will, in turn, help you lose weight.
Can I Eat Chocolate on a Keto Diet?
What’s really nice about being on a Keto diet is that you can indulge in CHOCOLATE! That’s right, finally, a diet that you can eat one of your favorite treats!! You just have to make sure that the chocolate is low carb and sugar-free and it will be ok.
There are several types of chocolate that you can use when you are on the Keto diet. 100% Bakers chocolate bar, powdered cocoa, and chocolate chips like Lilly’s which makes lots of chocolate chips which now come in milk chocolate, semi-sweet chocolate, and dark chocolate which we love for a lot of recipes.
Can I Eat Peanut Butter on a Keto Diet?
Peanut butter is a good fat to eat as long as it doesn’t have any added sugar in it. Peanut butter is a great ingredient to use on Keto since it is full of healthy fats, plant-based protein, and is relatively low in carbs. The same is true with any other nut butter like almond butter, or hazelnut butter…etc.
So now that we have learned that we can eat chocolate and peanut butter on the Keto diet, we are all set to make tons of sweet treats, with fat bombs at the top of our list!!
We use peanut butter from our grocery store here in CT called Stop and Shop and they have a whole line of products called Nature’s Promise which is a healthier version of different foods, peanut butter being one of them, which has only 2 NET Carbs per Tablespoon.
How Many Fat Bombs Can You Eat on Keto?
That all depends on what else you eat for the day. When you follow the Keto diet you have a set amount of fats, carbs, and proteins that you can eat for the day according to you as an individual. So it is up to you how to acquire your macros for the day.
Each of our Keto chocolate peanut butter fat bombs are only 137 calories and 2.1 NET Carbs!
One thing to keep in mind is that sometimes you haven’t eaten enough fat for the day so these fat bombs can be eaten to fulfill your needed daily fat consumption. When my family members have been on the Keto diet plan they always allow enough space to have 1 or 2 fat bombs every night which helps them meet their macros.
What Ingredients are Keto Chocolate Peanut Butter Fat Bombs
There are 2 layers in these Chocolate Peanut Butter Fat Bombs, let’s see what ingredients make up each layer.
Coconut Oil –This can either be in solid form in a jar or in liquid form, but we prefer Refined, NOT Virgin. The latter makes everything you cook with it taste like coconut. This is not good if you don’t like coconut or if the item you are making would not be good tasting with coconut, which is the case with these Keto chocolate peanut butter fat bombs.
Peanut Butter – Use peanut butter that is not sweetened with sugar because otherwise the carb content with the sugar will be too high, which you don’t want in your chocolate peanut butter fat bombs recipe.
Unsweetened Cocoa Powder – Any cocoa powder will work as long as it is sugar-free, just plain cocoa. this is a weird sentence.
Vanilla – This adds a unique flavor and a little sweetness to the fat bombs.
Swerve – This is a confection version and is zero carbs. It measures equal to sugar cup for cup.
Peanut Butter Layer
Coconut Oil – It comes in a solid form in a jar or in a liquid form. Make sure it is refined coconut oil.
Peanut Butter – Unsweetened peanut butter. Don’t use a brand that contains added sugar
Vanilla – An essential flavor in desserts
Swerve – Powdered form like confectioners sugar. It has zero NET Carbs.
What Kind of Fat is Best for Chocolate Peanut Butter Fat Bombs?
In this recipe for Keto Fat Bombs, we use refined coconut oil. It comes in 2 forms, 1 is solid and needs to be melted and the other is already a liquid. Both are equally good and the same except the one that is already in liquid form is easier because it cuts out one step, the melting process.
Coconut oil is a good fat to eat, healthy fat and we use it in a lot of our baking recipes.
Butter, salted or no salt can be used in replacement of the coconut oil, if you don’t like coconut oil or if you don’t happen to have any in your kitchen when you feel like making these fat bombs.
What is the Best Peanut Butter to Use?
If you are trying to stay within a Keto or Low Carb diet then as much as you may like your Skippy or Jif peanut butter they are not the best choice because they are loaded with sugar and hence carbs too.
The best peanut butter to use is one that is made without sugar in it, instead, it is just made up of peanuts. There are so many of them that are really good. They come in both chunky and creamy kinds but for these fat bombs, creamy is the best. We use Nature’s Promise creamy which is made only from peanuts and salt and is only 2 NET Carbs per Tablespoon.
If you have a peanut allergy you could also use almond butter or cashew butter,…etc
If you have a nut allergy you could use sunflower butter or tahini as good alternatives.
What Type of Chocolate Should I Use?
There are several brands of chocolate that are made without sugar or low sugar. Our chocolate for these fat bombs is good old fashioned unsweetened cocoa powder.
If you prefer you could instead use 100% bakers chocolate bar, chocolate chips without sugar or those that are sweetened with stevia like any of Lily’s products.
What Sweetener is Best for Fat Bombs?
We use Swerve confectioners sweetener for our fat bombs and feel it’s the best choice. We like the taste more, plus the texture is smooth because you are starting with a smooth sweetener. If you use a granulated sweetener your fat bombs will come out gritty which is not what you want.
Plus the swerve has Zero NET Carbs which will bring down the overall carb count of the fat bombs.
How to Make Chocolate Peanut Butter Fat Bombs
Making these Chocolate Peanut Butter Fat Bombs is so easy and I am going to show you how easy it is, step by step.
The first thing that you are going to need is a mini muffin pan and some mini cupcake liners. To prepare your pan just line each spot with the liners. Now your pan is ready.
To make these fat bombs the first thing to do is to make the chocolate layer which is the bottom layer. Line your muffin pan with paper liners.
Get a bowl and pour in the melted coconut oil. If you are using solid coconut oil, melt it in the microwave for about 30 seconds. If you use the liquid kind, you can skip the microwave.
Next, add peanut butter.
Blend the coconut oil and peanut butter until smooth.
Pour the powdered swerve into the bowl and mix until smooth.
Add the cocoa powder and vanilla.
Blend well until smooth, you don’t want the chocolate layer to be lumpy. If it is too thick you can add a bit more coconut oil until you reach the desired consistency.
It should be almost liquid and will fall from your spoon.
Next we are going to transfer the chocolate from the bowl to the muffin liners in the tray.
Use a spoon to put an equal amount in each mini cupcake liner in the muffin pan, that way you end up with the same amount of chocolate in each fat bomb.
Freeze the chocolate for 10 minutes until it sets up enough to support the peanut butter layer that we are going to add next.
Peanut Butter Layer
Now we are ready to make the peanut butter layer to put on top of the chocolate.
Get a bowl and pour in the coconut oil. Again, microwave it if you are using solid coconut oil for about 30 seconds.
Next, add peanut butter and blend together with the coconut oil until smooth.
Add the swerve and mix. If the swerve is not totally dissolved it will make this layer lumpy and gritty tasting.
Add the vanilla.
Once you mix everything together well we are ready to pour the peanut butter on top of the chocolate layer.
Spoon the mixture out evenly over the top of the chocolate layer.
Freeze the fat bombs for about 20-30 minutes or until firm.
Once they are ready you can take out as many as you want to serve as they come out of the tray easily in the muffin liners.
Best Tips for Peanut Butter Chocolate Fat Bombs
Let me share a few tips with you that I think will be very helpful when making these yummy no-bake chocolate peanut butter fat bombs.
Use Refined Coconut Oil – One thing that I found out the hard way was when I bought the coconut oil for the first time. There were 2 choices…one was refined and one was virgin oil. I didn’t know which one to get, so I took a guess and it was the wrong one.
Make sure you buy the refined one if you don’t want your fat bombs to taste like coconut. One the other hand if you are making something that you don’t mind the coconut taste then the virgin one could be your choice.
Melting the oil – If you don’t feel like melting the coconut oil you could buy the one that’s already in liquid form. If you melt the oil yourself then make sure it is completely melted or your layers will be lumpy.
Sweetener – Confectioners Swerve is the best sweetener to use because it is smooth for your fat bombs and has zero NET Carbs.
Use liners – Make sure to line the mini muffin pan with liners so that it will be easier to remove the fat bombs.
Freeze them – Leave the fat bombs in the freezer to store them because if you don’t they will melt really easily and be a mess when you try to eat them.
Mix the Peanut Butter – One tip about the peanut butter….if the peanut oil is on top you need to stir it thoroughly to blend in the oil. It’s hard to do in the jar so empty out the jar into a bowl so you can thoroughly blend the peanut butter, Then put back in the jar the unused portion for the next time. Store it in the refrigerator once open to keep fresh because there are no preservatives.
They Taste Too Bitter
The fat bombs will taste bitter from the dark unsweetened chocolate if you don’t add enough Swerve sweetener. Each layer has 6 Tbsp of Swerve, that’s 12 altogether. Taste a little bit of each layer before completing in case it’s not sweet enough for you. You can safely add another tablespoon to each layer if you need to. Since it’s like confectioners sugar in texture it dissolves easily.
One common problem when using some low carb sweeteners is that they can leave a bad aftertaste in your mouth. Swerve is a good zero carb sweetener that acts like sugar and does not have any after taste like other no carb or low carb sweeteners, like stevia for instance.
Different Variations of Chocolate Peanut Butter Fat Bombs
- If you want to use something other than peanut butter you could use almond butter, cashew butter, tahini or sunflower butter, just to name a few.
- You could also add some cream cheese to the mixture to make it taste more like cheesecake.
- Chopped nuts mixed in with fat bombs would be good too and add some nice texture. Any kind of nuts works…almonds, cashews, pecans, peanuts…etc
- You could always leave out the chocolate layer and just have a peanut butter fat bomb. Just double the peanut butter ingredients.
Other Diets This Recipe is Good For Ex. Paleo, Vegan, Gluten-Free?
- Gluten-free – These are certainly gluten-free treats…no gluten in these ingredients.
- Sugar-free – No sugar in these fat bombs. They are sugar-free.
- Vegetarian – As you would imagine they are vegetarian.
- Vegan – An easy to make, sweet treat with no animal products, so they are vegan-friendly.
How to Store Keto Fat Bombs
The best and only place to store these fat bombs is in the freezer. If you try to store them on the counter or in the refrigerator they will melt because the coconut oil being the base of these yummy treats makes them very soft.
When you take them out of the freezer you need to eat them right away so they don’t melt in your hand.
How to Freeze Chocolate Peanut Butter Fat Bombs
After making these fat bombs the directions are to put them in the freezer to firm up. Once they are ready we always leave them in the freezer for as long as we still have some, until they are all eaten. They are best if they are in the freezer, so they won’t get too soft or melt. Especially in the hot weather, they make a nice frozen treat.
When we make them we put them in a muffin tray with muffin liners. This way each fat bomb is easy to take out of the freezer whenever you are ready to eat one.
Low Carb Dessert Recipes
If you’re in the mood for some other Keto-friendly Desserts, check out our:
- Keto Buckeyes
- Keto Peanut Butter Cups
- Sugar-Free Peppermint Patties
- Sugar-Free Chocolate Fudge
- Keto Peanut Butter Fudge
- Low Carb Ice Cream
All of them are Keto-friendly and low carb, and will have your friends raving!Print
Keto Chocolate Peanut Butter Fat Bombs | No-Bake & Vegan
- Total Time: 45 minutes
- Yield: 12 Servings (1 Fat Bomb Per Serving) 1x
These easy to make Keto Chocolate Peanut Butter Fat Bombs are the best. I have made these no-bake fat bombs so many times and they are so delicious. They are Vegan, Gluten-Free and Sugar-Free so no guilt in eating them!!!
- 2 Tbsp melted, refined Coconut Oil
- 4 Tbsp no sugar Peanut Butter
- 4 Tbsp unsweetened Cocoa Powder
- ½ tsp Vanilla
- 6 Tbsp Powdered Swerve
Peanut Butter Layer
- 3 Tbsp melted, refined Coconut Oil
- 6 Tbsp no sugar Peanut Butter
- ½ tsp Vanilla
- 6 Tbsp Powdered Swerve
- After you have prepared your muffin tray with the liners, get a bowl to mix your chocolate layer in.
- Get a bowl and pour in the melted coconut oil. If you are using solid coconut oil, melt it in the microwave for about 30 seconds. If you use the liquid kind, you can skip the microwave.
- Next, add peanut butter.
- Blend the coconut oil and peanut butter until smooth.
- Pour the powdered swerve into the bowl and mix until smooth.
- Add the cocoa powder and vanilla.
- Blend well until smooth. If it is too thick you can add a bit more coconut oil until you reach the desired consistency.
- Transfer the chocolate from the bowl to the muffin liners in the tray.
- Spoon an equal amount out evenly into each liner in the muffin tray.
- Freeze for 10 minutes, just enough to make it firm enough to support the next layer.
Peanut Butter Layer
- Get a bowl and pour in the coconut oil. Again, microwave it if you are using solid coconut oil for about 30 seconds.
- Next, add peanut butter and blend together with the coconut oil until smooth.
- Add the swerve and mix. If the swerve is not totally dissolved it will make this layer lumpy and gritty tasting.
- Add the vanilla.
- Once you mix everything together well we are ready to pour the peanut butter on top of the chocolate layer.
- Spoon the mixture out evenly over the top of the chocolate layer.
- Freeze the fat bombs for about 20-30 minutes or until firm.
2.1 NET Carbs per Fat Bomb
Make sure your coconut oil is the refined one otherwise your fat bombs will taste like coconut.
You can use butter in your fat bomb instead of coconut oil if you prefer the taste.
Make sure to use the liners for your fat bombs so they are easy to take out of the freezer when ready to eat.
Always keep them in the freezer until they are all eaten or they will melt easily due to the coconut oil.
If you want larger fat bombs you can make them in a larger muffin pan with regular cupcake liners. The mixture should yield 8 large.
Unlike Jif or Skippy, your natural peanut butter has oil floating on the top and it will need to be blended in thoroughly. It’s hard to stir it in the jar so the easiest way is to empty out the entire jar and put it in a bowl and with a big spoon stir it completely. Then put the unused portion back into the jar and store it in the refrigerator to stay fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American
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