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!
Jump to:
I’m all about those 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, these pumpkin pie cheesecake ones or almond bark!
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 healthy snacks to prep for a week of delicious and healthy treats!
Why This Recipe Works
- 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!
- Satiating and keep you full.
- Quick and easy to make a home, cheaper and better ingredients than store bough 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.
- peanut butter or nut butter: My favorite nut butter 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. Exact times and temperatures are available in the recipe card at the bottom.
- Add chocolate layer ingredients together and mix until smooth.
- Pour evenly into 12 silicone muffin cups. Allow mixture to freeze for ten minutes.
- Mix together peanut or almond butter layer.
- Evenly pour over 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 amount of cocoa powder for a less intense flavor.
- Try swapping out 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 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.
- Make a cheesy cheesecake layer by adding in a few tablespoon of softened cream cheese to the chocolate layer.
- 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 make a delicious topping.
- Add chopped strawberries or raspberries as layer between the chocolate and peanut butter for a fruity twist.
- Watch me make this recipe on YouTube!
FAQs
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 butters, coconut oil, cream cheese or avocado) needed to provide satiety and give you an energy source. For me, they are like 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 keep me satiated.
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.
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.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Peanut Butter Cup Keto Fat Bomb
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 tablespoon 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.
Jake
Is there supposed to be nut butter in both the chocolate and nut butter layers? That’s how the recipe reads.
mommafitpgh@gmail.com
nut butter is in both layers.
Emily
These look great! I do not like artificial sweetners, do you think they would be okay without the stevia?
mommafitpgh@gmail.com
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
Emily
Oops I didn’t mean artificial I meant sugar substitutes. Just not a fan of the aftertaste.
mommafitpgh@gmail.com
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!
Joan
How many carbs per piece?
mommafitpgh@gmail.com
check the recipe for macro info 🙂
Melinda Hanks
I’m concerned about the Carbs? 20 is a lot.
mommafitpgh@gmail.com
that is for the entire recipe
Carol
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
mommafitpgh@gmail.com
oh thats great to know! might be a good switch for another option. thanks for sharing!
Carol
If I use PB2 instead of PB what ratio would you recommend? Same as PB or would it be less/more?
mommafitpgh@gmail.com
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!
Kim
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!
mommafitpgh@gmail.com
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!
Rachel
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
mommafitpgh@gmail.com
love that they worked out for you even without the liners!
Nancy
I only have powdered swerve can I use that? What would be the amount to use? Thx
mommafitpgh@gmail.com
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!
Deanna Wirtanen
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
oh I love that! I have some, I’ll have to try! thanks for the recommendation 🙂
Cynthia
This is the second time I have made these–LOVE them! They are my favorite fat bomb.
mommafitpgh@gmail.com
that is great to hear!!! thanks for letting me know and I’m glad you like them!
Suzi
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.
mommafitpgh@gmail.com
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.
Nancy
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
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
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
full nutrition facts are listed below recipe notes.
Ryan
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?
mommafitpgh@gmail.com
macros are for the entire recipe
Adam
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.
mommafitpgh@gmail.com
definitely depends on your tastes for sure! I like a strong chocolate flavor but definitely dial down if you want a more mild flavor.
Ashley Bess
what kind of peanut butter did you use?
mommafitpgh@gmail.com
you can use any natural peanut butter. check the sugar count to make sure it’s just peanuts, and doesn’t have added sugar.
Denise
Can these be made using butter instead of the coconut oil as the oil tends to upset my stomach. thanks
mommafitpgh@gmail.com
Yep! I would opt for grassfed but definitely give it a try!
Krissa
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
stevia drops are the same. they should work great! and yes you can convert butter and coconut oil one for one melted!
Ashley
Hi what is the nutritional value?
Carbs, fat, fibre, sugar?
mommafitpgh@gmail.com
nutrition facts are listed below recipe notes.
Rena
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.
mommafitpgh@gmail.com
perfect hack!!! this is probably a lot cheaper too 🙂
Kim
When you say white powder do you mean the standard Stevia packets that you would use for tea or something?
Stefani
I would love to share this recipe on my blog. These look delicious!
mommafitpgh@gmail.com
hope you enjoy!!
Mitchell
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!
mommafitpgh@gmail.com
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/
Verna
I made these but added coconut flakes to the peanut butter
mommafitpgh@gmail.com
love the add of coconut! I’ve tried coconut extract in these as opposed to vanilla and I loved that flavor.
Andrea
What is the nutritional value for these? I need to track it
mommafitpgh@gmail.com
macros added to post 🙂
Jen Lambie
Can you PLEASE provide macros?
mommafitpgh@gmail.com
macros added to post 🙂
Kristie
I get 1329 calories and 20 net carbs when i run the recipe through Carb Manager.
Adrienne
these sound so good. I am afraid I would eat them all.
mommafitpgh@gmail.com
they’re surprisingly filling! I like to keep mine in the freezer and just have one per day.
Bernadette
How long do they last after freezing?
mommafitpgh@gmail.com
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.