Chocolate Peanut Butter Cup Fat Bomb

There is a small glass container in the back of my freezer that never stays full for long. It holds peanut butter cup keto fat bombs, and I end up making a new batch almost every Sunday night.

Jump to:

• Why You Will Like This Recipe
• Ingredients for Peanut Butter Cup Keto Fat Bombs
• Peanut Butter Cup Keto Fat Bombs
• How to Make Keto Fat Bombs Step by Step
• Storage and Reheating
• Tips and Variations for Keto Fat Bombs
• Peanut Butter Cup Keto Fat Bombs FAQ
• Recipes You May Like
• Conclusion

Donald started eating low carb back in February, right after a checkup he had been putting off for two years. He is a software engineer, so of course he tracks everything in a spreadsheet. By week three he told me he missed chocolate more than bread, which honestly surprised me.

So I pulled out my mom's old peanut butter fudge idea from when I was fifteen and helping her in the kitchen every weekend. I took out the sugar and the condensed milk and rebuilt the whole thing around coconut oil.

The first batch was a disaster. I poured both layers in at once and got twelve muddy brown blobs that tasted fine but looked terrible.

The second batch worked. These peanut butter cup keto fat bombs are two layers, chocolate on the bottom and creamy peanut butter on top, set in a mini muffin tin in the freezer. No oven, no artificial sweeteners, about 1 gram net carb each, and 25 minutes from start to finish.

If you like small sweet bites like these, you might also like my chocolate coconut candy bites. Same freezer trick, same five minutes of real work, completely different taste.

Why You Will Like This Recipe

• Ready in 25 minutes, and about 10 of those you are just standing around waiting
• No oven and no mixer, just one bowl and a spoon
• Only 1 gram net carb per piece, so they fit a low carb day without any math
• Real ingredients you can name: coconut oil, peanut butter, cocoa powder, vanilla
• Makes 12 pieces and they keep in the freezer for months
• The texture lands somewhere between fudge and a frozen peanut butter cup, soft and cold at the same time

Ingredients for Peanut Butter Cup Keto Fat Bombs

Two short lists, and nothing you have to hunt for.

Chocolate Layer

• 2 tablespoons melted coconut oil
• 4 tablespoons peanut butter or almond butter
• 2 tablespoons unsweetened cocoa powder (use 1 tablespoon for a milder taste, 3 for something close to dark chocolate)
• ¼ teaspoon vanilla extract
• ¼ teaspoon stevia drops or stevia powder

Peanut Butter Layer

• 2 tablespoons melted coconut oil
• 4 tablespoons peanut butter or almond butter
• ¼ teaspoon vanilla extract
• ¼ teaspoon stevia drops

A quick note on the peanut butter. Use the natural kind with just peanuts and salt on the label. The sweetened jars add carbs you do not want here.

Almond butter swaps in at the same amount and tastes a little softer. Sunflower seed butter works too if you need these nut free.

For the sweetener, powdered beats granular every time. I learned that the hard way when a batch came out gritty and Sarah told me it felt like sand in her mouth. She was not wrong.

Print

How to Make Keto Fat Bombs Step by Step

Set out a mini muffin tin with 12 paper liners before you start anything. Once that coconut oil is melted, things move quickly.

Mixing the Chocolate Layer

Put the melted coconut oil, peanut butter, cocoa powder, vanilla and stevia in a small bowl.

Stir until it is smooth and shiny with no dry cocoa hiding on the sides. Spoon it into the liners, filling each one about halfway. A small cookie scoop keeps this tidy, but a teaspoon does the job.

Freezing the First Layer

Slide the tin into the freezer for 10 minutes and set a timer.

This is the step I skipped that first time, and it is exactly why my layers ran together. Ten minutes is enough for the chocolate to firm up on top so the next layer sits on it instead of sinking in.

Mixing the Peanut Butter Layer

While the chocolate sets, stir together the coconut oil, peanut butter, vanilla and stevia for the top. Same bowl, wiped out with a paper towel, works fine.

The mix should pour slowly, about like warm honey. If it feels thick, let it sit somewhere warm for a minute instead of adding more oil.

Filling and Freezing Until Firm

Pour the peanut butter mix over the chilled chocolate and fill each cup the rest of the way.

Tap the tin gently on the counter so the tops level out. Freeze for another 15 minutes or so, until firm all the way through. You should end up with about 12.

Storage and Reheating

Keep these in the freezer, always. Coconut oil goes liquid near room temperature, so a plate left on the counter turns into a puddle in about ten minutes. Ask me how I know.

I store mine in a glass container with parchment between the layers so they do not stick together. They hold up for around 3 months, though a batch has never lasted past two weeks in this apartment.

The refrigerator works for shorter stretches. They stay soft in there, closer to fudge than candy, and they are good for about 2 weeks that way.

There is no reheating with this recipe, which is part of why I love it. Take out what you want, wait a minute, eat them cold.

Tips and Variations for Keto Fat Bombs

Here is the thing I wish someone had told me at the start. The sweetener does most of the work, so taste the chocolate mix before you pour it. Fixing it in the bowl is a lot easier than fixing it in the tin.

• Add a pinch of flaky salt on top of the peanut butter layer. This is the change I make most often now.
• Stir half a teaspoon of instant espresso into the chocolate layer. The chocolate reads deeper without tasting like coffee.
• No mini muffin tin? Pour both layers into an 8x8 glass dish and cut squares once firm, or use an ice cube tray.
• Silicone molds mean you can skip the paper liners entirely. The keto fat bombs pop right out.
• Press half a pecan into the top of each one before freezing for a little crunch.

What if you want them sweeter without adding more stevia? Stir a tablespoon of unsweetened shredded coconut into the peanut butter layer. Giving your mouth something to chew on somehow reads as sweeter, and it works every time.

One pitfall to watch. Do not use peanut butter straight from the refrigerator. Cold peanut butter seizes the melted coconut oil and you get lumps you cannot stir out. Let it sit on the counter first.

Alex is twelve and eats zero low carb food, but he treats these like candy anyway. When he wants the regular version instead, my peanut butter cookie recipe is the one he asks for by name. And if freezer candy is your thing, my milk chocolate bark with almonds uses the same set and cut method.

Peanut Butter Cup Keto Fat Bombs FAQ

How many net carbs are in a Peanut Butter Cup Keto Fat Bomb?

About 1 gram net carb per piece, based on a batch of 12 at roughly 108 calories each. Most of that comes from the cocoa powder and the peanut butter.

If you use a sweetened peanut butter, that number climbs fast, so read your jar. Donald logs his macros daily and these have never once pushed him over.

Can I use almond butter instead of peanut butter in keto fat bombs?

Yes, and it is a straight swap, same amount in both layers. Almond butter runs a little thinner, so the finished bombs set slightly softer.

I reach for it when Sarah has a friend over who cannot have peanuts. Cashew butter works as well, though it carries a few more carbs per spoonful.

How long do Peanut Butter Cup Keto Fat Bombs last in the freezer?

About 3 months in a sealed container, and the texture holds up the whole time. Past that they are still safe to eat, but the peanut butter starts tasting flat and picking up freezer smells.

I write the date on a strip of masking tape on the lid. Simple, and it saves me from guessing.

Why do keto fat bombs melt so quickly?

Coconut oil turns liquid at around 76 degrees, which is just normal room temperature in a Manhattan apartment in July. That is why these live in the freezer and come out right before you eat them.

If you need them to hold their shape longer, swap one tablespoon of the coconut oil for cocoa butter. It stays solid at warmer temperatures and the taste barely changes.

Recipes You May Like

• Fudgy Buckeye Brownies with Creamy Peanut Butter Filling. Same chocolate and peanut butter pairing, baked instead of frozen, for the days when nobody is counting carbs.
• Creamy Chocolate Covered Peanut Butter Balls. Another one bowl treat that sets in the refrigerator with no oven involved.
• Crockpot Peanut Clusters Loaded with Chocolatey Goodness. My pick when I need a big batch of small treats for a school thing or a party.

Conclusion

That is the whole recipe. Stir the chocolate layer, freeze it for 10 minutes, stir the peanut butter layer, pour it on top and freeze until firm.

I keep making these because they solve a real problem in my kitchen. Donald gets his chocolate, the kids get something they actually want, and I get all of it done in the time it takes to unload the dishwasher.

Give these peanut butter cup keto fat bombs a try this week and tell me how they turn out. If you change something and it works, I want to hear about it in the comments.

Save this one to Pinterest so it is waiting for you the next time you need a sweet bite that does not wreck your day.