Preorder my 5-Ingredient Keto Cookbook featuring over 120 simple recipes and get over 45 bonus recipes to use NOW!
Additional Info
Do you love chocolate and peanut butter? Satisfy your craving with this low carb chocolate peanut butter keto 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 keto fat bomb recipe and sharing it with others. To me, blogging is my getaway and time to relax.
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 keto 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 keto 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 and blackberry coconut fat bombs. Or, check out the coconut ones at Ditch The Carbs.
Low Carb Chocolate Peanut Butter Keto Fat Bomb Recipe
I hope you enjoy this easy sweet treat as much as I do. And let me know what you think of them in the comments below if you do make the recipe.
★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.
Chocolate Peanut Butter Fat Bomb
Ingredients
- 1/4 cup peanut butter no sugar added
- 1/4 cup coconut oil
- 1 ounce unsweetened baking chocolate
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla stevia drops
Instructions
- Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
- Remove from heat and stir in stevia.
- Pour into silicone molds.
- Freeze until hardened.
- Remove from molds. Store in airtight container in the freezer.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Sophia says
I don’t have any unsweetened baking chocolate, just powder. What can I substitute?
Lisa MarcAurele says
It would likely be very soft if you used powder and a fat instead.
Aya says
Loved these! Thank you :3
Lainie Davis says
What size silicone molds are you using, sorry I am not sure if they are standard size
Lisa MarcAurele says
I use regular cupcake liner size that are tapered at the bottom.
lori says
Did you update the recipe? I saved these ingredients (below) along with your website link in early 2018 (I think)… They are my absolute FAVORITE! Thanks for posting so many wonderful recipes 🙂
2 TBS coconut oil
2 TBS grassfed butter
4 TBS peanut butter
3 TSP cocoa powder
3 packets stevia
1 TSP vanilla extract
1.5 TBS cream cheese
Lisa MarcAurele says
I never had dairy in the recipe so you must have modified the recipe.
Veronica says
Is the cocoa suppose to be cocoa butter or a cocoa powder? Thanks!
Lisa MarcAurele says
It’s unsweetened cocoa powder.
Cheryl says
Hi Lisa, This is a super-brilliant recipe, easy, tasty & with the crunchy peanut butter & salt as well as the particles of xylitol & Truvia, it satisfies the crunch factor . Here are the tweaks I did: Used microwave to melt no sugar added CRUNCHY peanut butter, coconut oil, unsweetened baking chocolate & cocoa. Used 1TB Xylitol + 2tsp Truvia & ½tsp vanilla Poured into mini paper molds. Sprinkled with Himalayan pink salt with small amount of potassium mixed in. Made 11, each @ Calories 95, Fat 9, Carbs 4.4, Fiber 0.7, (NetCarb 3.7) Sugar 0.4, Protein 1.7, Sodium 26 .
Lisa MarcAurele says
Thanks for sharing your modifications Cheryl! Sounds delish!
JGainer says
I’m not big on the Stevia taste so I use a monk fruit sweetener instead.
Isabel says
Any else I can use besides artificial sweetener. My body does not tolerate it well.
Lisa says
Stevia is a natural sweetener. You could try the dried stevia leaves or a touch of whatever sweetener works for you.
Mary says
I am going to try these now but wanted to know if unsalted almond butter would work? I also only have SweetLeaf Stevia in powder form…how much should i use? Thank you
Lisa says
You may want to add a dash of salt since you are using unsalted nut butter. I find the stevia powder to be about twice as concentrated so you’ll want to use about half the amount and add in a touch of vanilla extract to enhance the flavor.
Dee says
I’ve used the almond butter and it was wonderful !
Anita Musgrave says
Hi! Do these need to stay refrigerated? I have a trip coming up and I’m looking for something to make and take with me.
Lisa says
These are best kept cool so they don’t melt.
Tina Mihalakis says
Could you use honey instead of stevia?
Lisa says
It might be too sticky, but you could give it a try and see if it works.
Jesp says
Be aware that Honey is *not* a low-carb, keyo-friendly sweetener.
Sarah Mccubbins says
I keep fat bombs in the freezer all the time!!! My kids love them as well? I don’t like the artificial sweeteners so I always use a little cool whip which is 2 carbs per 2 tablespoons and a little cream cheese which is no carbs. It’s a little different but delicious!! Kinda like chocolate pb cheesecake. I will say,in doing research, do your best to stick with coconut oil(earlier comments), it helps with hunger and is good for belly fat.
Judy says
Cool Whip is a real “Frankenfood”. Full of artificial stuff, you are on the right track getting rid of artificial sweeteners, so ditch the Cool Whip. Try real whipped cream with a dab of stevia in it. Stevia isn’t an artificial sweetener and two tablespoons of real whipped cream has fewer carbs than Cool Whip.
Darlene says
Do the sweetness have to be powdered or can I use swerve and xyritinol sweetners that’s not powdered
Lisa says
Concentrated stevia is recommended int he recipe. If you use Swerve or erythritol, the sweetener may crystallize.
Jules says
I’ve used Swerve in fat bombs and they taste terrible! Very bad aftertaste which is curious because I have successfully used Swerve when making smoothies and hot chocolate.
Lisa says
Personally, I like to use the pure forms of stevia and or monk fruit. Erythritol, the sugar alcohol in Swerve and other granulated sweeteners, can have a bad aftertaste as well as cause gut issues.
Sophie says
Thank you for the heads up on swerve.
I am new to Keto, I used swerve in my baking yesterday and couldn’t understand why the terrible aftertaste.
I thought I did something wrong.
Tabs says
Are these on MyFitnessPal?
Lisa says
If not, you should be able to import for the macros.
Lewis says
I made these and am sure I followed the recipe. But they taste soooooo bitter. Where did I flub?
Lisa says
You may just need to add a touch more sweetener.
Robin says
You didn’t make a mistake. The recipe, as I just read it, has only a fraction of the sweetener needed for that much chocolate/cocoa powder and thus yields a bitter chocolate. The ratio is usually 2:1 for sugar to chocolate. And that isn’t counting in any other ingredients. Some people like bitter chocolate flavor. For the rest of us, the sugar in this recipe should be at least equivalent to 1/4 c where 2Tbs chocolate needs 4Tbs sweetener. Also, this would benefit from at least 1/4 tsp of salt as salt is a flavor enhancer and bumps up our perception of sweetness. This recipe is easy to fix if you don’t have enough sweetener in it to start with by just re-melting the mixture and adding more sugar. Xylitol or Erythritol works if you have powdered or make powdered in your blender.
Annette says
I just made my first batch and they are in the freezer chillin’. I can’t wait to try them once they’re ready. I did dip a spoon in the melted mix just to have a “taste” of it and I must say it is very tasty.
A little tip on the “no sugar” peanut butter: make your own. It’s sooo simple: buy peanuts (salted or unsalted whichever you prefer and/or your diet allows), put them into a (Ninja) blender and blend away. If after blending it still looks too crumbly, keep on blending until it’s smooth. Trust me, it will get smoother the longer you blend.
Lisa says
Thanks for the homemade peanut butter tip! I agree. It’s super easy to make your own.
Beth says
These are in the freezer now in the silicone mold that makes them turn out like little Reese’s cups. I tasted the mixture tho, and they taste great. My only change to the recipe is that i added 1/2 cup of Swerve powdered for the liquid stevia, since i don’t like the taste of stevia, and added 1/2 tsp vanilla extract. It made 22 in my molds, far less than the 12 that you say your recipe makes. But they’re an excellent size like this. Can’t wait to eat one!
Lisa says
It will vary depending on mold size.
Susan says
I made them this way and my family likes them better. Thanks for the tip.
Allyson says
I made them and used mini paper cupcake papers. They are perfect and sooo delicious. The challenge now is to not eat too many at one sitting. Thank you very much for the recipe.
Lisa says
I agree! It’s tough fighting back that temptation.
Ashleigh Johnson says
Hi Laura,
I am new to Keto and just made these. My question is about the portion size. Your nutrition facts say a serving size is one gram. I measured one gram on a kitchen scale and it MUCH less than even one tablespoon. If I divide the mixture equally into 12 pieces, are you counting one piece as one gram? I am trying to figure out how to enter in my macros and serve to other family members doing keto.
Cheers!
Ashleigh
Lisa says
That weight value was entered automatically by the software when the recipe card was converted. I just fixed it to be 1 square and not 1 gram.
Martine says
Do you think that replacing the coconut oil with butter would work? I am not fond of the taste of coconut oil
Lisa says
It would, but it would also make it much softer so you’ll likely want to keep it in the fridge. I’d also recommend using unsalted butter.
Pat says
Could she use refined coconut oil to avoid the coconut flavor?P
Lisa says
The refined oil would work as is less coconutty.
Julie says
I used unsalted raw almond butter instead of peanut butter (PB not technically on the Keto approved list), then just as they were starting to set, I sprinkled the tops with Himalayan pink sea salt. Boom! Delicious and healthy. Thanks for the recipe! Fat bombs are saving me on this Keto diet plan. These keep me from getting hungry as my body adjusts to the lack of carbs.
Lisa says
I’ve made this with sunflower seed butter with good results too as legumes should be avoided on keto.
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?
Lisa says
I’ve got the Simply Nature brand from ALDI which has 7g carbs, 3g fiber, and 1g sugar for every 2 tablespoons. Just look for one with no sugar listed in the ingredients. Peanuts have a small amount of sugar so you won’t find one completely sugar free.
Lisa says
I use ones with “no sugar added” which is what I meant with sugar free.
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!
Barb says
These are so delicious! Has anyone substituted avocado oil or MCT oil for the coconut oil? I’m new to this and was just wondering if either of them would work. I’m out of coconut oil with the batch I just made but I have the other two oils. I also have Kerrygold butter if that would work instead. What do you recommend?
Lisa says
It’s best to stick with regular coconut oil as it gets hard at higher temps. Butter or ghee would work better than liquid oils.
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!