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Keto Peanut Butter Chocolate Fat Bombs

Creamy no-bake keto fat bombs made with peanut butter and sugar-free chocolate for a rich, low-carb dessert.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 fat bombs
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Peanut Butter Base
  • 1 cup natural peanut butter unsweetened
  • 0.25 cup coconut oil melted
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract
Chocolate Topping
  • 1 cup sugar-free dark chocolate chips
  • 1 tbsp coconut oil

Equipment

  • Mixing bowls
  • Silicone molds or muffin tin
  • Microwave-safe bowl
  • Spatula

Method
 

  1. Line a mini muffin tin with liners or use silicone molds.
  2. Mix peanut butter, melted coconut oil, powdered erythritol, and vanilla until smooth.
  3. Spoon mixture evenly into molds and smooth tops.
  4. Freeze for 20–25 minutes until firm.
  5. Melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
  6. Pour melted chocolate over peanut butter layer and spread evenly.
  7. Freeze again for 15–20 minutes until fully set.
  8. Store in refrigerator or freezer until ready to serve.

Notes

Keep chilled for best texture. Can substitute almond butter if desired.