Looking for a high-fat, low-carb snack that satisfies chocolate and peanut butter cravings? These Chocolate Peanut Butter Fat Bombs are simple to make, freeze well, and are perfect for quick grab-and-go portions during a busy week. They taste like chocolate-peanut-butter freezer fudge and are ideal for anyone who loves that classic combo.
The Skinny on Fat Bombs
A fat bomb is essentially a keto-friendly nut butter cup — rich in healthy fats and low in carbs. If you’re new to keto, the goal is to prioritize high-fat, moderate-protein, and low-carb foods. Fat bombs are typically made from a base of nut butter and coconut oil, combined with unsweetened cocoa powder for chocolate flavor and a low-carb sweetener. They are very similar to classic nut butter cups but lean toward ingredients and sweeteners suitable for a ketogenic approach.
These treats must be stored in the freezer because coconut oil is the main base and softens at room temperature. Whether you call them fat bombs, freezer fudge, or keto nut butter cups, they are an effective way to curb a sweet tooth while keeping carbs low.
Fat Bomb Pantry Staples
- Coconut oil (unrefined or refined, depending on taste)
- Liquid stevia or another keto-friendly sweetener
- Sukrin or other erythritol-based sweeteners (optional)
- All-natural peanut butter (the drippier, the better)
- Almond butter, cashew butter, or coconut butter (optional)
- Unsweetened cocoa powder
- Unsweetened shredded coconut or chopped nuts (optional for texture)
- Sea salt for finishing
Fat Bomb Tips & Tricks
- Completely melt the coconut oil before mixing. Warm coconut oil blends more evenly with nut butter and cocoa powder.
- If you’re accustomed to honey or maple syrup, liquid stevia can be used instead for a low-carb option. Roughly 40 drops of liquid stevia is equivalent in sweetness to about 1/4 teaspoon of a concentrated sweetener — adjust to taste.
- Use a drippy, runnier nut butter for a smoother, creamier texture. Natural peanut butter that separates and becomes runny after stirring works best.
- Freeze the fat bombs for at least 30 minutes to firm them, then transfer to a freezer-safe bag or container. Keeping them frozen prevents melting during storage and transport.
- Add texture with unsweetened shredded coconut, chopped nuts, or a swirl of extra peanut butter on top before freezing.
Other Fat Bomb Ideas
Many nut-butter-cup recipes convert easily to keto-friendly fat bombs by swapping sweeteners. Replace honey or maple syrup with stevia or a granular erythritol blend to keep carbs low. Popular flavor variations include:
- Almond Joy–style coconut butter cups
- Oreo-like cashew butter cups made with cocoa and crunchy bits
- Classic peanut butter cups with a dusting of sea salt
- Thin Mint–inspired almond butter cups with mint extract
- Chocolate-raspberry almond butter cups with a hint of tart fruit (use powdered freeze-dried raspberries for lower carbs)
Chocolate Peanut Butter Fat Bombs
These yield about 24 mini fat bombs and take roughly 30 minutes total, including freeze time.
Ingredients
- 1 cup all-natural peanut butter (drippy, stirred well)
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened cocoa powder
- About 40 drops liquid stevia (adjust to taste; ~1/4 teaspoon equivalent)
- Sea salt, for sprinkling on top
Instructions
- Prepare a mini muffin tin by spraying lightly with nonstick spray or lining with mini cupcake liners.
- In a medium bowl, combine the drippy peanut butter and melted coconut oil. Stir until smooth and fully incorporated.
- Add the unsweetened cocoa powder and liquid stevia. Mix until the mixture is even and glossy. Taste and adjust sweetness as needed.
- Use a teaspoon to drop about three heaping teaspoons of the mixture into each mini muffin cup. You should get roughly 24 mini fat bombs.
- Optionally, add a small swirl of extra peanut butter on top for a decorative finish and sprinkle with a pinch of sea salt.
- Freeze for 1–2 hours or until completely firm. Once frozen, pop them out and transfer to a freezer-safe bag or container for storage.
Tips & Notes
- Sweetener Substitutions: If you aren’t strict keto, you can swap liquid stevia for 3 tablespoons of honey or maple syrup, but this will increase carbs.
- Storage: Store fat bombs in the freezer for up to 3 months. Keep them in a sealed, freezer-safe bag or airtight container.
- Portion Control: These mini portions are about 90 calories each with approximately 9 g fat and 3 g carbs (approximate values provided below).
Nutrition (approximate per mini fat bomb)
Calories: 90 kcal, Carbohydrates: 3 g, Protein: 3 g, Fat: 9 g, Fiber: 1 g, Sugar: 1 g.
Nutrition information is calculated as an estimate and should be used as a guideline only.
Shop This Post (Suggested Ingredients)
Coconut Oil
Liquid Stevia Drops
Peanut Butter
Final Notes
These fat bombs are forgiving and adaptable. Experiment with different nut butters, add-ins like shredded coconut or chopped nuts, or a pinch of sea salt on top for contrast. They make a convenient, satisfying snack for anyone following a low-carb or ketogenic approach, or for anyone who wants a quick, portioned chocolate-peanut-butter treat straight from the freezer.