Chocolate Peanut Butter Fat Bombs

Are you looking for a high fat and low carb snack? These Chocolate Peanut Butter Fat Bombs are easy to make and easy to store in your freezer for a grab-n-go snack for a busy week. These fat bombs are for anybody and everybody that loves the peanut butter chocolate combo!

Prep: 30 minutesCook: 0 minutesTotal: 30 minutes
Fat 9 Carbs 3 Protein 3
Yield 24 1x


  • 1 cup all-natural peanut butter, drippy
  • 1/3 cup melted coconut oil
  • 1/4 cup unsweetened cocoa powder
  • 40 drops liquid stevia (~1/4 teaspoon)
  • sea salt, for topping


  1. First, spray a mini cupcake tin with nonstick cooking spray or line with mini cupcake liners.
  2. Next, place drippy peanut butter and melted coconut in a medium-size bowl and mix. Then, add cocoa powder and liquid stevia and mix until combined.
  3. Using a teaspoon as your scoop, spoon about 3 heaping teaspoons of the mixture into each mini cupcake tin. Repeat until mixture is gone. You should get about 24 fat bombs.
  4. Option to swirl in a little more drippy peanut butter for show and a sprinkle of sea salt.
  5. Place in the freezer for 1-2 hours or until completely frozen. Once frozen, remove from mini cupcake tin and store in a freezer-safe plastic bag in the freezer.

Tips & Notes

  • Sweetener Substitutions: if you’re not strict keto, you have the option to sub 3 tablespoons honey or maple syrup to this recipe instead of the stevia.
  • Storage: store in the freezer for up to 3 months.

Nutrition Facts

Serving Size: 1/24 Calories: 90 Sugar: 1 Sodium: 50 Fat: 9 Carbohydrates: 3 Fiber: 1 Protein: 3
Author: Lee HershCategory: DessertMethod: No BakeCuisine: American

Keywords: keto diet, fat bomb

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