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!
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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, cheesecake dip, 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.
- Peanut butter or nut butter. My favorite nut butters are cashew butter and almond butter from Georgia Grinders. I'm also a big fan of Kirkland Peanut Butter from Costco.
- 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:
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Add the chocolate layer ingredients together and mix until smooth.
- Pour evenly into 12 silicone muffin cups in a muffin tin. Allow the mixture to freeze for ten minutes.
- Mix the peanut or almond butter layer.
- 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 a more intense 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 to eat 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
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.
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 them 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
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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 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.2 tablespoon melted coconut oil, 4 tablespoon peanut or almond butter, 2 tablespoon unsweetened cocoa powder, ¼ teaspoon vanilla extract, ¼ teaspoon stevia drops
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.2 tablespoon coconut oil, 4 tablespoon peanut or almond butter, ¼ teaspoon vanilla extract, ¼ teaspoon stevia drops
Notes
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Ashley says
Delicious and so easy to make! My medical keto kid (and his sister!) loves them. The kids call them candy. I used liquid monk fruit sweetener drops and cacao powder instead of cocoa because it was what I had on hand. This will become a staple in our freezer!
I used paper muffin liners and had no problem removing the fat bombs from them once frozen. I plan to try using fun silicone molds for more of a bite-size amount.
Lyndsey Piccolino says
so glad you all loved them Ashley!
Deanna says
Ok. You do not UNDERSTAND the way that these are like my crack. I’ve decided I’m going to have to sub the peanut butter for PB2 because I CANNOT EAT JUST ONE. I cannot eat just 5. I eat like 20 of them in one night!! Ughhhh. The texture and temperature of the coconut oil mixed with the peanut butter is what heaven is like I have NO doubt. I use little gumdrop ice cube trays to pour them in so they look like the cutest little candies. If eating these every day is wrong, I don’t want to be right. THANK YOU for this recipe!
Shirley says
Too much peanut butter taste in the chocolate layer & I used stevia drops & even used extra. Still not sweet!! Did not like them!!! 😐 🫤🫤🫤🫤☹️☹️
Rachael Mantelli says
Made these for the first time today and they are dangerously delish! I used 2 TBS of Ghirardelli cocoa powder along with the listed ratios of PB and coconut oil. I had monkfruit sweetener, so decided to use it. I find it very sweet and can leave a minty aftertaste, so I used literally 3/4 tsp in each layer and also melted everything together over a saucepan, just so the sweetener could melt and didn't leave a gritty taste. Poured into a silicon icecube tray and sprinkled meldon sea salt on top. Result was delicious!
Lyndsey Piccolino says
Love this Rachael! Thanks for your review 🙂
Karina says
Can I use butter instead of coconut oil?
Lyndsey Piccolino says
I think that should work!
Norma says
I'm wondering the same thing....
Colette Judge says
Absolutely the best fat bomb recipe I have found! I make the 12 mini muffin cups using papers and they just are perfect. I use 2 T Swerve powdered sugar in each layer. And add a dash of sea salt course on top of them. Also used just 1 T cocoa powder. Exact match to Reese’s!
Thank you for this wonderful recipe!
Lyndsey Piccolino says
Hi Colette, I'm so glad you liked them! Thanks for your review and kind words.
Tina Marie says
Delicious and easy! Sometimes I add a little instant coffee granules to the chocolate, and a little salt to the peanut butter (personal preference sometimes) If you have a sweetener that may be too "granular" simply powder it in a food processor
Lyndsey Piccolino says
Hi Tina! Thanks for your review! I love the idea of adding coffee!
Caitlyn says
Delish! It’s a great base recipe for different flavors. Tonight I put toasted coconut almond butter in the base chocolate layer 😍 I also recommend SweetLeaf Sweet Drops for the stevia drops, good ingredients list.
Lyndsey Piccolino says
coconut almond butter sounds amazing! Thanks for trying this recipe and your sweet comments!
Rana says
I made these with erythritol. Had a horrible after taste. I’ve never used stevia powder or drops is it better?
Lyndsey says
I've never used erythritol with them, only stevia drops. Usually, keto sweeteners are very concentrated so they may have a strong aftertaste if too much is added. Sorry, it didn't work out with the other sweetener!
Colette Judge says
I used the Swerve powdered sugar and added 2 teaspoons to each layer. Perfect texture and taste. Exact to Reese’s.
Michelle says
Just made! It’s a win! 🏆 I would make them again! The recipe was simple & easy to follow.
Lyndsey says
Thanks Michelle!
Rachael Fournier says
How much do I use of powdered stevia in place of drops?
Lyndsey says
I believe it's a 1-1 ratio but I would probably go easy on the drops and add more if you want them to be sweeter.
Jodi says
How much fiber do these have?
Lyndsey says
Hi Jodi, I'm not sure I only usually provide the basic macros. You could put the ingredients into a nutrition calculator to figure out other breakdowns.
Cristina says
I am calculating macros, including fiber. It may depend on which brand ingredients you used. I used everything from Trader Joe's. It comes out to 1 gram of fiber per fat bomb cup.
Nicole says
Hi, 2.6 carbs or 1 net carb? I see both
Lyndsey says
carbs are 2.6grams, net carbs are 1 gram
Paula says
In the recipe you have peanut butter in both the chocolate layer and the peanut butter layer.
Is this correct?
Lyndsey says
Hi Paula! Yes, it is in both layers. Hope that helps!
Jena Berndt says
2.6 net carbs per cup
Michelle says
Has anyone ever tried these in a mini muffin tin? I'm curious as to how many the recipe will make.
Bethany says
Omg these lil boogers are so good! Problem with fat bombs is that you can't have just one lol!
Colette Judge says
12 mini muffin cups
Sam says
I have a question!
I accidentally bought a 5lb bag of UNSWEETENED Cocoa wafers from Azure Standard.
Could I make these with UNSWEETENED wafers vs powder?
These things taste terrible without a recipe. I’m at a loss. Most of my Leto things call for cacao powder.
Thanks.
Lyndsey says
I have actually not heard of these wafers! Maybe try to return it if you can?