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Are you a lover of chocolate and peanut butter? Satisfy your craving with this low carb chocolate peanut butter fat bomb recipe. A perfect ketogenic snack!
I’ve found myself getting busier and busier during the day. I rarely get time for breaks at work and I chase a two year old when I’m not working as an engineer.
My only down time is when my daughter sleeps and that’s when I try to catch up with the blog. Although a lot of people may feel that being a food blogger is a lot of work, I don’t see it that way.
I really enjoy creating yummy food like this low carb chocolate peanut butter fat bomb recipe and sharing it with others. To me, blogging is my getaway and time to relax.
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A lot of people may wonder how I manage to have a full-time career as an engineer, run a food blog, and take care of a restless young child without hiring any help. My husband works from home which allows us to keep our youngest daughter out of daycare.
So, when I get home in the afternoon, he is certainly ready to turn her over to me. We do have two older children who are college age, so they aren’t always around or willing to help watch their little sister
That leaves me coming home after a long work day taking over as mom. My daughter will be 3 years old in a few more months so I’m starting to consider sending her to daycare now, at least part time.
I’ll admit that it isn’t always easy to balance everything in my busy life, but I’ve been an engineer for quite a while which means I’ve earned a lot of vacation time. I also work a flexible schedule where I have every other Friday off.
I used to have every Friday off, but there was a tradeoff. Working four day weeks meant 10 hour work days. Working every other Friday means I only have to work 9 hour days, and an 8 hour Friday every other week.
Although I miss having every Friday off, I’m liking getting out of work an hour earlier. It doesn’t seem like much, but I feel like my evenings are much longer now.
When things get busy at work, I see a lot of my coworkers indulging in high carb treats. I started keeping a stash of these low carb chocolate peanut butter fat bomb snacks in the freezer at work. I used to run to the candy machine back before going low carb, now I have to keep my own supply of healthy snack food.
With my busy schedule, I don’t always have a lot of time to make low carb treats for myself. This low carb chocolate peanut butter fat bomb recipe requires very little preparation as you just have to melt the ingredients together then pour into molds.
Since the coconut oil melts easily in your hands, I like to keep them in an airtight container in the freezer. Calories are fairly low, so you can sneak in two of them and not overdo it! You may also like my recipes for white chocolate fat bombs and blackberry coconut fat bombs.
Chocolate Peanut Butter Fat Bomb
Ingredients
- 1/4 cup sugar free peanut butter
- 1/4 cup coconut oil
- 1 ounce unsweetened baking chocolate
- 1 tablespoon cocoa
- 1/2 teaspoon vanilla stevia drops
Instructions
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Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
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Remove from heat and stir in stevia.
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Pour into silicone molds.
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Freeze until hardened.
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Remove from molds. Store in airtight container in the freezer.
Recipe Notes
Makes 12 fat bombsNutrition per fat bomb: 1.1g net carb
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Jennifer says
What brand of sugar free peanut butter did you use? All the ones I find hav at least 3G of sugar? Thanks and can’t wait to make these😋
Heather says
Woah! These are REALLY good! A friend had me try a few of her fat bomb recipes and they were disgusting. Like NOT enjoyable at all. These are legit and so easy to make! Yes!
Lisa says
So glad you enjoyed these yummy fat bombs!
Penelope says
Much too salty!
Lisa says
There’s no salt added in the recipe so it must have been the peanut butter you used.
Tanya says
You should try the recipe again with a natural sweetener. I use monk fruit/erythritol. Lisa suggested in one of the reviewer’s comments below to add a 1/4 cup sugar equilavent. I have only made this recipe with the sweetener, and the fat bombs taste just like a Reese’s peanut butter cups! Very yummy! 😉 (not salty at all) I also recommend using the parchment muffin cups. They are cheaper than buying silicone molds and you don’t have to worry about having trouble getting the fat bombs out of them.
Lisa says
I had no idea there were parchment muffin cups! I know the aluminum ones are pretty non-stick too.
Dudley Shumate says
I have been trying lotsa and lotsa fat bomb recipes lately and this still tops the charts! This last batch I experimented with adding some ground ginger. WOWZA!! Just when I thought they couldn’t get any better, they did. 😉 Thank you for the recipe!
Lisa says
Thanks for the feedback on the recipe Dudley! I’m so glad you loved them as much as I do!
Dudley Shumate says
Just made these, gotta say, best fat bomb recipe I have tried to date! Used organic peanut butter, powdered stevia as I did not have drops and vanilla extract, also sprinkle of fine sea salt. I only did 6 of my muffin tray. I ‘grease’ with coconut oil, don’t use liners, never had a problem. Delicious, thx! I love them!
Lisa says
Love the addition of sea salt. Yum!
Greta says
I’m trying to go low carb again, however I have a big sweet tooth. I’m also a big peanut butter cup lover. My question is can I use the paper mini cups and mini muffin pan to make these as I don’t have the silicon molds.
Thank you,
Greta
Lisa says
They should work with paper liners. I prefer the foil ones though.
Jessenya Wiand says
I have small ice cube trays and I used that. I ran the bottom under hot water to release the frozen bombs and they popped right out!
Lisa says
Nice tip!
Barbarainnc says
LOVE your recipe, but had to make subs for the square of chocolate and vanilla stevia. I didn’t have them onhand.
I just used 1/ 4 c cocoa and 1/4 c & 1 T coconut oil, 1/4c peanut butter and 10 drops of Sucradrops and a dash of vanilla. Melted and poured this into the small 20 PB cup candy mold. I got it at HOBBY LOBBY. Just LOVE, LOVE LOVE thsee fat bombs.
Lisa says
Thanks for sharing your modification! Hope it can help someone else with ingredients.
Dee says
This recipe is great for a salty sweet treat, especially during shark week! I didn’t have the vanilla flavored sweetleaf drops so I did 1/4 tsp of the regular drops and a 1/4 tsp of Torani sugar free vanilla syrup. Absolutely delicious!
Lisa says
The syrups are also great to use as concentrated liquid sweetener.
Laura says
Thank you for this awesome recipe!! I used powder pb instead of regular pb they turned out fantastic.
Lisa says
Thanks for the tip on using peanut butter powder. I’ve got a bunch. I’ll have to give it a try.
Inez says
How much did you use? I just made this recipe with regular peanut butter and it was delicious! Then I remembered I had powder in my cabinet, but wasn’t sure how much I should use.
Lisa says
There’s usually a conversion on the PB powder that states how to sub for peanut butter. It’s around the same amount, and you usually add in a liquid.
Eva Mattar says
If I just used unsweetened cocoa powder instead of the bar, how would I do this?
Lisa says
You’ll want to use 3 tablespoons and 1 tablespoon fat (butter, coconut oil, etc.) in place of each ounce of unsweetened baking chocolate.
Karalane says
I have been enjoying this fat bomb recipe as I’m trying a ketogenic diet for the first time (though I have done low carb for many years. For the chocolate I used Trace Minerals Greens Pak in Chocolate flavor which I normally add to my protein shakes. But it works great in the fat bomb and adds wonderful “secret” nutrients!
Lisa says
That’s a fantastic idea. Thanks for sharing!
April says
I made these in mini muffin pans with liners! They pop out of the liners after freezing with no problem so for now it works. I also added 1 salted peanut on top for a garnish. The first time I made them I sprinkled them with pink himalayan salt! Very yummy! Thanks!
Lisa says
Great to know! Thanks April!
Stephanie says
Thank you! I made these exactly as the recipe called for and they’re delicious. I will double it next time because I’m feeding three of us. I’m wondering about adding a bit of salt as we’re not getting enough in our keto life, how much would you think?
Lisa says
I’d start with a pinch or 1/8 teaspoon and add more of needed.
Cherry | Makan with Cherry says
Do you thaw these before eating? It’s my first time making Fatbombs. Thanks!
Lisa says
I eat them right from the refrigerator!
Janine says
Sugar free peanut butter??? do you mean natural no sugar added peanut butter???
Lisa says
Yes! The natural no sugar added is what I use.
Jewel says
Can I use Truvia sweetener instead of the Stevia drops? If so how much do you recommend?
Lisa says
You’ll need about 1/4 cup sugar equivalent which is about 1 Tbsp + 2 tsp of Truvia.
Kelly says
I’m assuming you used semi-sweet baking chocolate? You did not specify whether you used semi or unsweetened, so I want to make sure I’m using the correct ingredient. These look wonderful!
Lisa says
I used unsweetened baking chocolate. I’ll update the recipe to reflect that. Sorry!
Alex says
So when SO and I made these we ended up with 4 that looked like the images and 3 that are PB chocolate “chips” in size. Did I miss the step where fairy dust is added to double the mixture? I feel like this didn’t make as much as the images suggest.
Alex says
The only comment that mentions scale says “mini muffin” size, is this the proper proportions or is this full “Reese’s” size? There isn’t anything in the original post specifying that I saw.
Lisa says
These were made with regular size silicone muffin cups. The cups used are tapered at the bottom so that may be how I ended up with 12, but they were not very tall in height either. The melted chocolate mixture was just evenly distributed between the 12 molds.
Lisa says
Narrow bottomed regular size muffin molds were used. The mixture was evenly divided between 12 cups. You can certainly double the mixture if you’d like bigger portions.
Brittney says
Can I substitute the stevia for anything?
Lisa says
You could use about 1/4 cup sweetener and 1/2 teaspoon vanilla extract in place of it.
Sandy B says
I made these last night exactly to the recipe. I did use little paper liners for my mini muffin pan. I lightly sprayed the paper liners with veg spray. The “candy” pops out of the papers easily. I thought these were delicious and so easy to make. Thank you!!
Lisa says
Thanks for writing in and letting us know how they turned out! So happy you liked them! ?
April says
Oh my, these were good! As usual I didn’t have exactly what a recipe called for… I don’t have any baking chocolate so I subbed in an ounce of one of my low carb dark chocolate bars and omitted additional sweetener. Current jar of peanut butter is very oily right now (in part due to the heat!) so after melting everything I added a little PB powder.
I LOVE how they come out of my silicone muffin cups looking like Reeses PB cups! That was one of my favorite high carb treats, and these fat bombs taste a lot like them.
Lisa says
I’ve had my silicone muffin cups for a long time and JUST realized how great they are for candy and fat bombs! So glad the recipe worked out even though you had to change up the ingredients up a bit!