These Keto Peanut Butter Fat Bombs only use 5 simple ingredients and couldn’t be easier to make! Creamy peanut butter topped with chocolate ganache makes the perfect decadent snack.
If you’ve never tried fat bombs before, they are… well… the bomb!
Not only are they super easy to make, but their low-carb, high-fat content is also great for avoiding a blood sugar spike.
Keto fat bombs are made from a high-fat base such as nut butter, coconut oil, avocados, or cream cheese. Then, you add tasty low-carb goodies to go with the flavor. This is usually ingredients like sugar-free chocolate for a sweet fat bomb or bacon for a savory fat bomb.
The high-fat base in this recipe is made from a combination of peanut butter and coconut oil for a rich, creamy texture. Topped with a bit of chocolate ganache, it becomes a decadent treat that’s perfect for an on-the-go snack or when you need to satisfy your sweet tooth!
These peanut butter and chocolate fat bombs make snacking on a low carb or keto diet easy and stress-free.
You can read everything you need to know about the ketogenic diet and diabetes in this guide on Diabetes Strong: The Ketogenic Diet and Diabetes – The Definitive Guide.
How to make keto peanut butter fat bombs
These tasty bites pack a powerful amount of energy! Make them ahead of time and store them in the fridge for a ready-to-go, delicious snack.
After you read the step-by-step instructions below, you can see a video of me making the fat bombs further down the page.
Step 1: In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
Step 2: Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
Step 3: Place in the refrigerator for at least 1 hour, or overnight, to set.
Step 4: While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
Step 5: Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
Step 6: Chill in the refrigerator at least 30 minutes before serving.
Now you have delicious chocolate and peanut butter cups to enjoy throughout the week! Be sure to store them in the refrigerator.
Other nut butters and flavors
Chocolate and peanut butter is a classic combination. However, there are plenty of ways to make this recipe all your own if you want to shake things up!
If you don’t prefer to use peanut butter or have an allergy, you can substitute with any other smooth nut butter. Just be sure to use a brand that has no added salt or sugar. This is a great way to experiment with different tastes.
Another way to get creative with the flavor of these fat bombs is to use an edible essential oil. A flavor like peppermint or orange is simply amazing with the chocolate ganache. Use 1 – 2 drops of the flavored oil to give your fat bombs a unique spin!
For even more ways to mix things up, you could use protein powder in the peanut butter mixture to add flavor and protein. Or try adding some chopped nuts for more texture!
There are plenty of ways to play around with this recipe and make it your own.
Size and shape of the fat bombs
Because we make these fat bombs in a 6-muffin tray, they are BIG! We consider each one to be 2 servings.
If you have a smaller muffin tray with 9 or 12 cups, you can easily make smaller fat bombs that are closer to 1 serving each. Or, if you have a mini 24-muffin tray, you could make mini fat bombs!
I like using muffin cups because the shape of the fat bomb reminds me of a traditional peanut butter cup. However, if you have chocolate molds, you can really get creative with how you want these to look. Feel free to have some fun with the shape!
Do you have to be keto to enjoy these?
Fat bombs are great for anyone following the high-fat, low-carb ketogenic diet.
However, that doesn’t mean that these are off-limits to everyone else! As long as you factor them in to your macros for the day, you can certainly enjoy them in moderation.
They will be much healthier than traditional peanut butter cups, and the fat content will give you a great burst of energy without spiking your blood sugar!
Storage
Because these fat bombs are made with mainly coconut oil and peanut butter, they need to be stored in the refrigerator. If you leave them out at room temperature for too long, you’ll end up with a puddle of peanut butter and coconut oil. It will be a tasty puddle, but quite messy to eat!
Instead, keep these in the refrigerator and just grab one when you’re ready to enjoy.
I recommend storing them in an airtight container in the refrigerator for up to a week.
Other delicious fat bomb recipes
Looking for more fat bombs ideas for tasty snacking that comes with a great burst of energy? Here are a few recipes that I know you’ll enjoy:
You can also check out this roundup I created with 10 delicious keto fat bomb recipes for even more keto snack inspiration!
When you’ve tried this keto fat bomb recipe, please don’t forget to let me know how you liked them and rate the recipe in the comments!
You can watch a short step-by-step video of how to make this recipe below.
Keto Peanut Butter Fat Bombs
Ingredients
Peanut Butter Fat Bombs
- 1/2 cup coconut oil (melted)
- 3/4 cup peanut butter (no added salt and sugar)
- 1/4 tsp. sea salt
- 1 tsp. vanilla extract
- 3 – 4 drops liquid stevia
Chocolate Ganache
- 1 tbsp. cocoa powder
- 6 tbsp. coconut oil
- 1 – 2 drops liquid stevia
Instructions
- In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
- Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
- Place in the refrigerator for at least 1 hour, or overnight, to set.
- While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
- Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
- Chill for at least 30 minutes in the refrigerator before serving.
Recipe Notes
Nutrition Info Per Serving
My PB layer turned out yummy, but the cocoa powder and coconut oil in the ganache layer separated while cooling. Biting into them is like biting into a hunk of straight coconut oil (really oily mouth-feel) and the cocoa flavor doesn’t come through at all. I think I’ll still find a way to enjoy them, but probably in smaller bite-size proportions.
Do you think it would help if I peeled off the cooled cocoa layers from all muffin cups, reheated them, and tried to bulk them up with extra cocoa powder or even cocoa nibs before repouring them into the cups? Maybe my chocolate layer was too warm the first time, or not whisked well enough? I like PB and chocolate well enough and am looking for a low-carb treat, so I will keep working to improve and execute this recipe. Thank you!
That sounds like an interesting idea. I think that could work, and it would be a shame to have to discard them. I’m not sure why the layer would separate… Let me know if the reheating helps
Love these! Making them again, but I only have unsweetened cocoa powder. Should I add more sweetener in that case?
The cocoa powder used in this recipe is not sweetened so you should be fine
Love this recipe for a quick and easy keto fat bomb! I’ve made it 3x now and every time I add just another squirt it two of sweetener and it makes it that more yummy. Adding shredded coconut and walnuts to the top tonight!
Not sure, but they taste really oily to me and I followed the recipe to the t. How do I make them more palpable and less oily but stay true to the recipe?
You can try and really mix your peanut butter before using it. When you open most jars of PB the oil will be pooled on top. It can be hard to mix it thoroughly in the jar. I often use a fork or knife to do so
I made the peanut butter chocolate fat bombs today. The recipe is easy and delicious! I substituted 1 tbls. Skinny syrup for the stevia drops, if I added my carbs correctly, the difference in net carbs is negligible.
I used the mini cupcake pan and the bombs taste like a Reese’s peanut butter cup.
My natural peanut butter is already really runny. Do I still need to add the full amount of coconut oil or should I cut that back a little?
I think your intuition of cutting back on the oil is right. You can always add more in the end if you find the dough doesn’t come together
Is the nutrition label for a whole cup or a half?
The nutrition label is per serving, so in this case for 1/2 muffin tray
These fat bombs really are the bomb! Delicious and so easy to make.
I made them in the tiny muffin moulds as they are very rich.
That’s great! I’m so glad you liked them
The recipe calls to line 6 muffin tray but the bottom says that the recipe makes 12?
You’ll make 6 muffin-sized fat bombs and each is 2 servings. Or said differently 1/2 fat bomb is 1 serving
Thank you! They were delicious. I enjoyed them and will definitely be making them often.