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Keto Peanut Butter Cup Fat Bombs

Keto Peanut Butter Cup Fat Bombs

Linda M. Harris
Keto Peanut Butter Cup Fat Bombs are a delicious, low-carb snack that combines the creamy richness of peanut butter with the indulgent taste of chocolate.
Perfect for those following a ketogenic diet, these fat bombs are packed with healthy fats and are great for boosting energy, curbing hunger, and satisfying your sweet cravings without the guilt.
With just a few simple ingredients, you can prepare these fat bombs in no time, making them an ideal treat for meal prep or an on-the-go snack.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine American, Keto, Low-Carb
Servings 12 Servings
Calories 180 kcal

Equipment

  • 1 Mixing Bowl (Medium)
  • 1 Spoon (For stirring)
  • 1 Silicone Mold or Mini Muffin Tin (12 cavities)
  • 1 Heatproof Bowl (For melting chocolate)
  • 1 Microwave-Safe Bowl or Double Boiler (For melting chocolate)
  • 1 Spatula or Spoon (For assembling)

Ingredients
  

  • 1/2 cup 120 g Natural Peanut Butter
  • 1/4 cup 60 ml Coconut Oil
  • 2-3 tablespoons 25-35 g Erythritol (or preferred keto sweetener)
  • 1 teaspoon 5 ml Vanilla Extract
  • Pinch of Salt
  • 1/2 cup 90 g Sugar-Free Chocolate (chips or chopped bar)

Instructions
 

Prepare Your Molds:

  • Set out your silicone molds or mini muffin tin. Make sure they are clean and dry before use.

Make the Peanut Butter Filling:

  • In a medium-sized mixing bowl, combine the natural peanut butter, coconut oil, erythritol, vanilla extract, and salt. Stir until everything is thoroughly mixed and smooth. If the mixture is too thick, add a little more coconut oil to reach a creamy, spreadable consistency.

Melt the Chocolate:

  • Break the sugar-free chocolate into small pieces and melt it.
    You can do this by placing it in a microwave-safe bowl and microwaving in 20-30 second intervals, stirring between, or use a double boiler to melt the chocolate over simmering water until smooth.
  • Assemble the Fat Bombs:
  • Spoon about 1 teaspoon of the peanut butter mixture into each mold, smoothing it out to form a flat, even layer.
    Place the molds in the freezer for 10-15 minutes to let the filling firm up.

Top with Chocolate:

  • Once the peanut butter layer has set, spoon melted chocolate over the top of each peanut butter layer to completely cover it. Use a spoon to smooth the chocolate and ensure it’s evenly distributed.

Chill and Set:

  • Return the molds to the freezer and chill for about 30-45 minutes, or until the fat bombs are fully set and firm.

Serve and Enjoy:

  • Once set, carefully remove the fat bombs from the molds and enjoy!
    Store any leftovers in an airtight container in the fridge or freezer.

Notes

Recipe Notes

  • Sweetener Adjustments: You can adjust the level of sweetness by adding more or less erythritol based on your preference. Some sweeteners may be sweeter than others, so it’s best to taste the filling before pouring it into the molds.
  • Chocolate Choices: Opt for sugar-free chocolate with at least 85% cocoa content. You can also use dark chocolate chips if you prefer a more robust flavor. If you like your fat bombs sweeter, use chocolate sweetened with a keto-friendly sweetener.
  • Storage: These fat bombs are best stored in the freezer for up to 2 weeks for optimal firmness. They can also be kept in the fridge for a softer, chewier texture, but they may melt more quickly at room temperature.
  • Nut-Free Option: For those with peanut or nut allergies, substitute the peanut butter with sunflower seed butter for a nut-free alternative.
Keyword Keto Peanut Butter Cup Fat Bombs