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.
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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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Jake says
Is there supposed to be nut butter in both the chocolate and nut butter layers? That’s how the recipe reads.
mommafitpgh@gmail.com says
nut butter is in both layers.
Emily says
These look great! I do not like artificial sweetners, do you think they would be okay without the stevia?
mommafitpgh@gmail.com says
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 says
Oops I didn’t mean artificial I meant sugar substitutes. Just not a fan of the aftertaste.
mommafitpgh@gmail.com says
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 says
How many carbs per piece?
mommafitpgh@gmail.com says
check the recipe for macro info 🙂
Melinda Hanks says
I'm concerned about the Carbs? 20 is a lot.
mommafitpgh@gmail.com says
that is for the entire recipe
Carol says
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 says
oh thats great to know! might be a good switch for another option. thanks for sharing!
Carol says
If I use PB2 instead of PB what ratio would you recommend? Same as PB or would it be less/more?
mommafitpgh@gmail.com says
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 says
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 says
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 says
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 says
love that they worked out for you even without the liners!
Nancy says
I only have powdered swerve can I use that? What would be the amount to use? Thx
mommafitpgh@gmail.com says
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 says
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 says
oh I love that! I have some, I'll have to try! thanks for the recommendation 🙂
Cynthia says
This is the second time I have made these--LOVE them! They are my favorite fat bomb.
mommafitpgh@gmail.com says
that is great to hear!!! thanks for letting me know and I'm glad you like them!
Suzi says
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 says
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 says
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 says
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 says
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 says
full nutrition facts are listed below recipe notes.
Ryan says
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 says
macros are for the entire recipe
Adam says
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 says
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 says
what kind of peanut butter did you use?
mommafitpgh@gmail.com says
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 says
Can these be made using butter instead of the coconut oil as the oil tends to upset my stomach. thanks
mommafitpgh@gmail.com says
Yep! I would opt for grassfed but definitely give it a try!
Krissa says
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 says
stevia drops are the same. they should work great! and yes you can convert butter and coconut oil one for one melted!
Ashley says
Hi what is the nutritional value?
Carbs, fat, fibre, sugar?
mommafitpgh@gmail.com says
nutrition facts are listed below recipe notes.
Rena says
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 says
perfect hack!!! this is probably a lot cheaper too 🙂
Kim says
When you say white powder do you mean the standard Stevia packets that you would use for tea or something?
Stefani says
I would love to share this recipe on my blog. These look delicious!
mommafitpgh@gmail.com says
hope you enjoy!!
Mitchell says
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 says
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 says
I made these but added coconut flakes to the peanut butter
mommafitpgh@gmail.com says
love the add of coconut! I've tried coconut extract in these as opposed to vanilla and I loved that flavor.
Andrea says
What is the nutritional value for these? I need to track it
mommafitpgh@gmail.com says
macros added to post 🙂
Jen Lambie says
Can you PLEASE provide macros?
mommafitpgh@gmail.com says
macros added to post 🙂
Kristie says
I get 1329 calories and 20 net carbs when i run the recipe through Carb Manager.
Adrienne says
these sound so good. I am afraid I would eat them all.
mommafitpgh@gmail.com says
they're surprisingly filling! I like to keep mine in the freezer and just have one per day.
Bernadette says
How long do they last after freezing?
mommafitpgh@gmail.com says
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.