Keto peanut butter chocolate fat bombs saved me from my late-night sugar goblins. I mean, those cravings are relentless, right? When you’re trying to stay on track with keto and all you want is something chocolatey, I get it. That’s why this recipe’s basically a survival kit for dessert emergencies. And hey, if you’re a true chocoholic, you might also love this chocolate buttermilk cake for those cheat days. 
What Are Fat Bombs?
So, real talk about fat bombs; I used to roll my eyes at the name too. But once you’re on keto and have a sweet tooth the size of Texas, you start to appreciate the genius. Fat bombs are these little bite-sized snacks that are loaded with healthy fats. You get tasty flavor plus a handy energy boost—no spike in your blood sugar. Pretty magical! Basically, they’re a no-bake treat, quick to mix up when you don’t have hours. And they keep that hunger gremlin quiet between meals or after dinner when everyone else is scarfing cookies. Don’t be startled by the “fat” in the name. For keto folks, these are practically a staple, right up there with coffee and real butter. 
Ingredients for Keto Fat Bombs
Let’s make this easy. You don’t need a laundry list of stuff—just the important bits. Here’s the basic lineup for chocolate peanut butter fat bombs: peanut butter, coconut oil, cocoa powder, a little sweetener (like powdered stevia or erythritol), and a pinch of vanilla. That’s it! Sometimes I’ll sneak in a bit of sea salt on top—crazy, but it’s the best move. And if you want ‘em even creamier, a tiny splash of heavy cream works wonders (I learned that trick on a rainy Tuesday when the pantry was nearly empty). Keep everything unsweetened and no weird fillers, okay? These keto peanut butter chocolate fat bombs just taste better that way.
How to Make Chocolate Peanut Butter Fat Bombs
This recipe almost feels unfair because it’s that easy. I melt coconut oil and peanut butter in the microwave. Whisk in cocoa powder, the sweetener, and vanilla. Then I just pour the mix into those silicone molds (ice cube trays work too). Freeze for 30 minutes to an hour. That’s honestly it! Pop ‘em out, let them sit a bit so they’re not rock hard (nobody likes chipped teeth), and now you’ve got snacks for days.
“These were the easiest fat bombs I ever made—total lifesaver for my chocolate fix! Even my husband sneaks one before work.”
– Sam, happy taste-tester
Let them chill in a container in the fridge. But heads-up: if you leave them on the counter, they’ll melt into a tragic puddle (don’t ask me how I learned).
What Type of Peanut Butter Should I Use?
Folks are always asking if it matters. OH, it matters. Stick with unsweetened peanut butter. The kind that’s just peanuts and salt—none of that hydrogenated stuff or hidden sugar. Chunky works if you want crunch—but creamy is more classic. I go back and forth depending on my mood, to be honest. If you’re feeling fancy, almond butter or even sunbutter works, but I keep coming back to the peanut punch. Keto peanut butter chocolate fat bombs are totally about that bold, nutty taste. I’d skip cheap brands because if it tastes off straight from the jar, it won’t taste better as a fat bomb.
Tips for Making the Best Fat Bombs
Okay, let’s keep this practical. Here are my clutch moves:
- Chill your molds or tray first so they peel out super easy.
- Sprinkle with a little flaky salt if you’re a sucker for sweet and salty.
- Don’t skimp on the cocoa powder; dark stuff = bigger flavor.
You can get more flavor ideas by using a mix of nut butter types or dusting with cinnamon before freezing. And if you want another sweet treat for busy days, check out this easy chocolate cream pie recipe.
Common Questions
Can I use almond butter instead?
Absolutely, almond butter works just as well (maybe even better if you like that flavor).
Do I have to keep them refrigerated?
Yes! Keep them cold so they don’t melt everywhere. They’re happiest in the fridge.
What sweetener is best for keto peanut butter chocolate fat bombs?
I use powdered erythritol or stevia blend. Avoid sticky liquid sweeteners—they mess with the texture.
Can I add toppings?
Why not? A few chopped nuts, coconut flakes, or even a drizzle of melted chocolate before freezing—go wild.
Are these good for meal prep?
For sure! Make a batch on Sunday, and you’re set for grab-and-go snacks all week.
Give These a Whirl!
Honestly, these little guys have totally rescued my willpower more times than I want to admit. So simple, full of flavor, and totally make you feel like you’re winning at life (or at least at dessert). Don’t forget: trying out new combos is half the fun. If you love easy, no-bake treats, you gotta add Chocolate Peanut Butter Fat Bombs (Keto) to your favorites. Or try something similar from this collection: Peanut Butter Fat Bombs – Chocolate Covered Katie. Let me know if you put your own spin on them. You might just surprise yourself—sometimes dessert is the best part of keto, isn’t it? 
Chocolate Peanut Butter Fat Bombs
Ingredients
Method
- Melt the coconut oil and peanut butter in the microwave until smooth.
- Whisk in the cocoa powder, sweetener, vanilla extract, and heavy cream if using.
- Pour the mixture into silicone molds or ice cube trays.
- Freeze for 30 minutes to 1 hour until solid.
- Remove the fat bombs from the molds and let them sit for a few minutes until they soften slightly.
- Store in the fridge to keep them from melting.