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    Momma Fit Lyndsey » Recipes » Keto

    Chocolate Peanut Butter Cup Fat Bomb (Keto Dessert Recipes)

    Published: Jul 26, 2021 · Modified: Jul 26, 2023 by Lyndsey Piccolino · This post may contain affiliate links

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    This Keto Fat Bombs recipe is the perfect low-carb dessert and is possibly the best-tasting keto dessert recipe on the internet!  Easy no-bake keto dessert made with chocolate, peanut butter, and no artificial sweeteners. Named one of the Top 20 Best Keto fat bomb recipes by Forkly with only 1 gram of net carbs per serving and done in less than 20 minutes!

    stack of keto fat bombs with chocolate and peanut butter layers.
    Jump to:
    • Why This Recipe Works
    • Ingredients You Need:
    • How to Make This Recipe:
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Peanut Butter Cup Keto Fat Bomb

    I'm all about that little sweet bite! I mean who doesn't want a homemade peanut butter cup that tastes like Reese's but is way healthier?

    My sweet tooth has to be satisfied on a daily basis. Usually, that means a tasty treat like these keto fat bombs or healthy buckeyes!

    I'm not on the keto or low-carb diet - I prefer a balanced eating approach, although I do love these as a healthy sweet snack! Sometimes I even add a scoop of collagen protein powder for some added benefits!

    However, I like to be mindful of refined sugar and carb intake. These keto fat bombs are one of my favorite keto dessert recipes to prep for a week of delicious and healthy treats!

    Why This Recipe Works

    • A healthy treat to reduce processed sugar in your diet.
    • Satisfies your sweet tooth and gives you a chocolate fix.
    • Perfect healthy treat whether following keto or not.
    • Dairy-free, gluten-free, flourless, vegetarian, and vegan!
    • Keto dessert recipe that is satiating and keeps you full.
    • Quick and easy to make a home, with cheaper and better ingredients than store-bought versions like Slim Fast.

    Ingredients You Need:

    Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

    ingredients for this recipe for keto fat bombs on a white marble background.
    • peanut butter or nut butter: My favorite nut butters are cashew butter and almond butter from Georgia Grinders.  They have unbelievable Whole30 and Keto-approved nut butters. Save 20% on your Georgia Grinders almond butter with code "LYNDSEY20".
    • stevia, erythritol, or monk fruit sweetener: you can also use stevia drops. Powdered sweeteners will work the best to make smooth cups while using granulated may result in a bit of gritty texture.

    How to Make This Recipe:

    This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

    steps for making this recipe of keto fat bombs.
    1. Add chocolate layer ingredients together and mix until smooth.
    2. Pour evenly into 12 silicone muffin cups. Allow mixture to freeze for ten minutes.
    3. Mix together the peanut or almond butter layer.
    4. Evenly pour over the chocolate layer. Freeze for ten minutes.

    You essentially mix all of the ingredients up and let them set.  I like to freeze mine for easy storage.

    Expert Tips

    • Adding in more cocoa powder will make these more dark chocolate keto fat bombs.  Reduce the amount of cocoa powder for a less intense flavor.
    • Try swapping out the vanilla extract for coconut extract and adding in some shredded, toasted coconut for a delicious treat. Peppermint extract, orange extract, and almond extract would also be a tasty flavor.
    • If you need them to be nut-free substitute almond and peanut butter for sunflower butter.
    • If you do not have a muffin tin, use an 8X8 pyrex dish and create a yummy keto candy bar. Alternatively, use an ice cube tray to portion out the bites.
    • Store them in the freezer and take them out right before you intend on eating them. Due to the coconut oil, keto fat bombs tend to melt quite quickly.
    • Make a cheesy cheesecake layer by adding in a few tablespoon of softened cream cheese to the chocolate layer. Cheesecake is one of my favorite keto dessert recipes!
    • If you are not a fan of stevia try replacing it with monk fruit sweetener or powdered erythritol.
    • Adding in chopped nuts like walnuts, pecans or almonds makes a delicious topping.
    • Add chopped strawberries or raspberries as a layer between the chocolate and peanut butter for a fruity twist.
    • Watch me make this recipe on YouTube!

    Recipe FAQs

    What are Keto Fat Bombs?

    First things first, keto-fat bombs are high-fat, low-carb snacks. You may have heard them referred to as fat bombs, keto bombs, or fat fudge.

    They are designed to give your body a healthy dose of fat (think nut butter, coconut oil, cream cheese, or avocado) needed to provide satiety and give you an energy source.  For me, they are a keto dessert, keeping me full and preventing me from snacking

    You may have wondered, when should I eat a keto fat bomb? I like to keep these on hand so I can have a sweet treat mid-day.  The healthy fat from the peanut butter or almond butter and coconut oil keeps me satiated.

    Should I use peanut butter or almond butter?

    Peanuts are a controversial ingredient in diets such as Whole30 and Paleo.  Even with the keto diet, there are some people who will not eat them.

    I also like to make these keto-fat bombs with almond butter.  Almond butter cups are a delicious alternative to chocolate keto fat bombs made with peanut butter.

    Peanuts are considered a legume and can cause inflammation in the gut which is why some people choose to forgo them.  Although this keto fat bomb has peanuts, if they are an issue for you, just swap out for almond or another low-inflammation nut butter.

    How many fat bombs can I eat?

    Runner's World recommends 1-3 per day.  You can eat them any time of day. The amount you eat will depend on your individual nutrition goals. I generally have one per day as a treat.

    close up shot of homemade chocolate peanut butter keto fat bomb recipe.

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    If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

    featured image for this recipe.
    Print Pin
    5 from 25 votes

    Peanut Butter Cup Keto Fat Bomb

    These Keto Fat Bombs recipe is the perfect low carb dessert and is possibly the best tasting on the internet!  Easy to make no bake keto dessert made with chocolate, peanut butter and no artificial sweeteners. Named one of the Top 20 Best Keto Snacks by Forkly with only 1 gram net carbs per serving and done in less than 20 minutes!
    Course Snack
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 25 minutes minutes
    Servings 12
    Calories 108kcal
    Author Lyndsey

    Ingredients

    Chocolate Layer

    • 2 tablespoon melted coconut oil
    • 4 tablespoon peanut or almond butter
    • 2 tablespoon unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon stevia drops can also use stevia powder

    Peanut Butter Layer

    • 2 tablespoon coconut oil melted
    • 4 tablespoon peanut or almond butter
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon stevia drops can also use stevia powder

    Instructions

    Chocolate Layer

    • Combine all ingredients from Chocolate layer.  Stir until smooth.Fill mini muffin cups halfway.  Freeze for 10 minutes.

    Peanut Butter Layer

    • Combine all ingredients from peanut butter layer.  Stir until smooth.Fill mini muffin cups the rest of the way.Freeze until firm. Store frozen.  Makes approximately 12 bombs.

    Notes

    Recipe inspired by one originally posted on My Keto Recipes.
    Important Note about Cocoa Powder:  Adding in more cocoa powder will make these more dark chocolate keto fat bombs.  Reduce amount of cocoa powder for a less intense flavor.
    If you do not have a muffin tin, use an 8X8 pyrex dish and create yummy keto candy bar. Alternatively, use an ice cube tray to portion out the bites.
    Store in the freezer and take out right before you intend on eating them. Due to the coconut oil, keto fat bombs tend to melt quite quickly.
    Use powdered sweetener if you prefer a smooth, less gritty texture.

    Nutrition

    Serving: 1cup | Calories: 108kcal | Carbohydrates: 2.6g | Protein: 2.4g | Fat: 10.5g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    About Lyndsey Piccolino

    Reader Interactions

    Comments

    1. Jake

      February 03, 2019 at 6:08 pm

      Is there supposed to be nut butter in both the chocolate and nut butter layers? That’s how the recipe reads.

      Reply
      • mommafitpgh@gmail.com

        February 09, 2019 at 7:51 am

        nut butter is in both layers.

        Reply
    2. Emily

      January 28, 2019 at 11:25 am

      These look great! I do not like artificial sweetners, do you think they would be okay without the stevia?

      Reply
      • mommafitpgh@gmail.com

        January 28, 2019 at 4:24 pm

        stevia is actually not an artificial sweetener. It's derived from the stevia plant. You could try them with no stevia but I can't guarantee how they would taste

        Reply
        • Emily

          January 28, 2019 at 6:49 pm

          Oops I didn’t mean artificial I meant sugar substitutes. Just not a fan of the aftertaste.

        • mommafitpgh@gmail.com

          January 29, 2019 at 9:06 am

          gotcha!! if you do try without a sweetener, let me know how it tastes! You may try Swerve too, it's another keto-friendly sweetener that may work!

    3. Joan

      January 24, 2019 at 3:52 pm

      How many carbs per piece?

      Reply
      • mommafitpgh@gmail.com

        January 26, 2019 at 11:58 am

        check the recipe for macro info 🙂

        Reply
    4. Melinda Hanks

      January 23, 2019 at 8:48 am

      I'm concerned about the Carbs? 20 is a lot.

      Reply
      • mommafitpgh@gmail.com

        January 23, 2019 at 9:28 am

        that is for the entire recipe

        Reply
    5. Carol

      January 17, 2019 at 7:54 am

      We made them with PB2, the last time, but my granddaughter was helping/showing us how to make them and I missed the ratio, they turned out great and didn't lack the PB taste. Thanks for your reply.I will let you know how mine turn out. lol

      Reply
      • mommafitpgh@gmail.com

        January 17, 2019 at 10:44 am

        oh thats great to know! might be a good switch for another option. thanks for sharing!

        Reply
    6. Carol

      January 15, 2019 at 10:34 am

      If I use PB2 instead of PB what ratio would you recommend? Same as PB or would it be less/more?

      Reply
      • mommafitpgh@gmail.com

        January 15, 2019 at 5:33 pm

        Generally I believe it's 2 TB of PB2/one TB of water which is 1 TB of nut butter, correct? I cannot attest to the flavor of these though as I do think PB2 would dilute the peanut butter taste. If you try it, let me know how it goes!

        Reply
    7. Kim

      January 12, 2019 at 10:34 am

      Hi! I’m using mini muffin pan to make these but do I need to use muffin liners? I made them without and now I can’t get them out of the pan!

      Reply
      • mommafitpgh@gmail.com

        January 14, 2019 at 9:59 am

        I did use muffin liners. I would imagine they would be very hard to get out of the pan if they were frozen to it. Def recommend liners!

        Reply
      • Rachel

        January 28, 2019 at 1:42 pm

        I made these last night and i didnt use muffin liners n mine popped out so easier right outta the freezer. I also have a nonstick pan tho so that maybe y it worked for me. But these are pretty amazing

        Reply
        • mommafitpgh@gmail.com

          January 28, 2019 at 4:25 pm

          love that they worked out for you even without the liners!

    8. Nancy

      November 16, 2018 at 6:06 pm

      I only have powdered swerve can I use that? What would be the amount to use? Thx

      Reply
      • mommafitpgh@gmail.com

        November 26, 2018 at 3:44 pm

        I haven't made them with the confectioner's type! If you do use it, I would see what a powdered sugar to regular sugar calculation would be and then use that!

        Reply
        • Deanna Wirtanen

          February 05, 2020 at 3:03 pm

          I use 1/4 cup confectioners swerve in place of liquid drops. I like to do both, You get a creamy fat bomb OR a crunchy 🙂

        • mommafitpgh@gmail.com

          February 06, 2020 at 10:23 am

          oh I love that! I have some, I'll have to try! thanks for the recommendation 🙂

    9. Cynthia

      November 04, 2018 at 6:57 pm

      This is the second time I have made these--LOVE them! They are my favorite fat bomb.

      Reply
      • mommafitpgh@gmail.com

        November 06, 2018 at 9:49 am

        that is great to hear!!! thanks for letting me know and I'm glad you like them!

        Reply
    10. Suzi

      September 20, 2018 at 10:00 am

      Could you tell me approx how many this makes? you do say to put them in little muffin papers, but don't say how many? mini muffin papers? curious as to the macros per serving.

      Reply
      • mommafitpgh@gmail.com

        September 20, 2018 at 6:27 pm

        scroll down for macro info! It's listed at the end of the post. I used regular sized muffins and it made about 12. You could make mini ones too, it would just make more. Just take the total amount of the macros at the end of the post and divide by how many total you end up with.

        Reply
        • Nancy

          February 24, 2019 at 2:24 pm

          Hi! I just made these using mini muffin tin. There would not have been enough of either filling to use regular sized tin! I double checked everything so I ended up with 12 tiny minis. You just said here you used a regular size 10. But the recipe says mini so I’m a little confused. Thanks looking forward to trying them after they freeze

        • mommafitpgh@gmail.com

          February 24, 2019 at 4:54 pm

          I did use a regular one and filled them halfway up. So they were minis for me but I did not make them in a mini pan since I didn't have one.

        • Renata

          May 10, 2020 at 2:48 pm

          Would you please share the macros for this recipe?
          I understand that 1300 kl
          20 total carbs
          How about protein and fat??

        • mommafitpgh@gmail.com

          May 11, 2020 at 11:25 am

          full nutrition facts are listed below recipe notes.

    11. Ryan

      September 02, 2018 at 2:52 pm

      Are the macros posted for eating all 12. So you would divide those numbers by 12 to get macros for 1 fat bomb. Or are the numbers per bomb?

      Reply
      • mommafitpgh@gmail.com

        September 03, 2018 at 9:10 am

        macros are for the entire recipe

        Reply
    12. Adam

      August 04, 2018 at 10:20 pm

      The cocoa is very overpowering! The kids will be getting this batch. If I makes these again, I will do with 1/4 of the amount above.

      Reply
      • mommafitpgh@gmail.com

        August 05, 2018 at 12:50 pm

        definitely depends on your tastes for sure! I like a strong chocolate flavor but definitely dial down if you want a more mild flavor.

        Reply
    13. Ashley Bess

      July 23, 2018 at 7:29 pm

      what kind of peanut butter did you use?

      Reply
      • mommafitpgh@gmail.com

        July 24, 2018 at 6:18 am

        you can use any natural peanut butter. check the sugar count to make sure it's just peanuts, and doesn't have added sugar.

        Reply
    14. Denise

      July 12, 2018 at 8:51 pm

      Can these be made using butter instead of the coconut oil as the oil tends to upset my stomach. thanks

      Reply
      • mommafitpgh@gmail.com

        July 16, 2018 at 2:15 pm

        Yep! I would opt for grassfed but definitely give it a try!

        Reply
        • Krissa

          August 09, 2018 at 9:20 pm

          Is the conversion for butter & coconut oil equal or no? Also make I ask what the stevia extract is? I only have powdered and drops.

          Thank you in advance for your assistance.

        • mommafitpgh@gmail.com

          August 13, 2018 at 11:32 am

          stevia drops are the same. they should work great! and yes you can convert butter and coconut oil one for one melted!

      • Ashley

        May 08, 2020 at 3:49 pm

        Hi what is the nutritional value?
        Carbs, fat, fibre, sugar?

        Reply
        • mommafitpgh@gmail.com

          May 11, 2020 at 11:27 am

          nutrition facts are listed below recipe notes.

    15. Rena

      June 18, 2018 at 5:57 pm

      I just found this. I don’t have liquid stevia either.

      Dissolve one teaspoon of white powder in three tablespoons of filtered water. Pour the solution into a dropper-style bottle and refrigerate. You can also buy ready-made stevia liquid concentrate from your local health food store.

      Reply
      • mommafitpgh@gmail.com

        June 19, 2018 at 9:27 am

        perfect hack!!! this is probably a lot cheaper too 🙂

        Reply
      • Kim

        September 04, 2018 at 12:56 am

        When you say white powder do you mean the standard Stevia packets that you would use for tea or something?

        Reply
    16. Stefani

      June 12, 2018 at 10:47 am

      I would love to share this recipe on my blog. These look delicious!

      Reply
      • mommafitpgh@gmail.com

        June 12, 2018 at 2:46 pm

        hope you enjoy!!

        Reply
    17. Mitchell

      May 17, 2018 at 9:07 am

      For the stevia drops, what's the conversion with regular granulated stevia? Can't find the drops in my local store and I have SO MUCH granulated stevia on hand. Thanks for the intriguing recipe!

      Reply
      • mommafitpgh@gmail.com

        May 17, 2018 at 9:39 am

        I probably wouldn't recommend the granulated stevia as it might leave a gritty consistency. This conversion calculator might help! https://sweetleaf.com/stevia-conversion-calculator/

        Reply
        • Verna

          February 09, 2020 at 1:42 pm

          I made these but added coconut flakes to the peanut butter

        • mommafitpgh@gmail.com

          February 12, 2020 at 12:33 pm

          love the add of coconut! I've tried coconut extract in these as opposed to vanilla and I loved that flavor.

    18. Andrea

      May 13, 2018 at 12:28 pm

      What is the nutritional value for these? I need to track it

      Reply
      • mommafitpgh@gmail.com

        May 14, 2018 at 9:51 am

        macros added to post 🙂

        Reply
    19. Jen Lambie

      May 08, 2018 at 10:39 pm

      Can you PLEASE provide macros?

      Reply
      • mommafitpgh@gmail.com

        May 14, 2018 at 9:51 am

        macros added to post 🙂

        Reply
        • Kristie

          January 26, 2019 at 6:08 pm

          I get 1329 calories and 20 net carbs when i run the recipe through Carb Manager.

    20. Adrienne

      May 04, 2018 at 10:18 am

      these sound so good. I am afraid I would eat them all.

      Reply
      • mommafitpgh@gmail.com

        May 04, 2018 at 11:12 am

        they're surprisingly filling! I like to keep mine in the freezer and just have one per day.

        Reply
        • Bernadette

          July 08, 2019 at 10:05 pm

          How long do they last after freezing?

        • mommafitpgh@gmail.com

          July 09, 2019 at 11:27 am

          I tend to eat them right out of the freezer. Since they are made with coconut oil they tend to soften quickly as coconut oil does.

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