Dark Chocolate Peanut Butter Fat Bombs: Keto Friendly

Dark Chocolate Peanut Butter Fat Bombs Recipe…

Dark Chocolate Peanut Butter Fat Bombs are a modification of a recipe. They are very tasty, but I didn’t want added sugar from the peanut butter or even to use sugar substitutes. So instead of using pre-made peanut butter, I use peanut butter powder. There are several brands available. My grocery store carried the Jiff brand, so that’s what I used.

The first time I heard the term “fat bomb” it scared me to death! I mean, I’m supposed to avoid fat to lose weight, right??? After I’ve learned more about the Keto diet, I have to say my opinion on fat has changed. These Dark Chocolate Peanut Butter Fat Bombs will change your opinion on weight loss, too. It’s surprising just how satisfying these little nuggets o’fat taste! (And they’ve helped stop sugar cravings and allowed me to lose weight!!!) Win-Win!!!

I am also weird about using what I consider to be sugar substitutes. Many of these are actually sweeter than sugar, and I worry using them will cause my body to crave sugar again. Not something I care to do. So, I simply leave out the sugar. I’ve found that the coconut oil is slightly sweet, and that is enough to make these little snacks highly addictive on their own! However, you can add 1 T. of sugar-free vanilla Torani syrup to the chocolate mixture, if the chocolate is just a little too “dark” for you.

I also refuse to purchase those “special” silicone molds for fat bomb creation. Instead, my mini muffin tin works just great, as it has 12 cavities and this recipe makes 12 fat bombs. How convenient! I line each cavity with a mini muffin paper and start the production process.

First, melt all the coconut oil in the microwave in a 2 cup liquid measuring cup. This makes for each dividing…place 1/4 c. melted coconut oil in two small bowls, reserving 1/4 c. in the measuring cup.

Mix the cocoa powder (Hershey’s dark cocoa powder is what I use for EVERYTHING!!!) with 1/4 c. of coconut oil until smooth. Divide among the paper-lined muffin pan. Each fat bomb will have approximately 1 teaspoon of chocolate mixture. Place this in the refrigerator for a few minutes until hardened, about 10-15 minutes.

Next, mix the peanut butter powder in the small bowl with the 1/4 c. melted coconut oil. Once the chocolate layer is set, divide the peanut butter mixture among the cavities. Again, you’ll place approximately 1 teaspoon of the peanut butter mixture in each fat bomb. Return to the refrigerator until set.

Finally, add the last 1/4 c. of melted coconut oil to the top of the peanut butter layer. You can leave it to harden in the refrigerator, or at this point, you can get creative! I added a few chopped peanuts and unsweetened flaked coconut to the top of mine for added flavor and texture. I have to say, they’re da bomb!

Dark Chocolate Peanut Butter Fat Bombs

Category: Snack

Yield: 12

Serving Size: 1 fat bomb

A satisfying treat if you are following a Keto or low carbohydrate lifestyle.


3/4 c. coconut oil, melted and divided
1/4 c. dark cocoa powder
1/4 c. peanut butter powder
1 T. sugar-free vanilla Torani syrup, optional
chopped nuts, unsweetened coconut flakes, optional


Line 12 mini muffin pan cavities with papers.
In a 2 cup liquid measuring cup, melt the coconut oil in the microwave for 1 minute, or until the oil is liquid.
In two small mixing bowls, add 1/4 c. melted coconut oil. Reserve 1/4 c. in the liquid measuring cup.
Add cocoa powder to one small bowl, mixing until smooth. If you are adding the sugar-free Torani syrup, mix it into the cocoa mixture well. (It will cause the mixture to thicken so you might need to tap muffin pans slightly on the countertop level.) Divide the cocoa mixture between mini muffin pan, adding approximately 1 t. to each fat bomb. Place in refrigerator to harden.
Mix peanut butter powder into the small bowl with 1/4 c. melted coconut oil until smooth. Divide mixture over chocolate in the muffin pan, again adding approximately 1 t. to each fat bomb. Refrigerate until hard.
Divide reserved melted coconut oil over peanut butter layer on fat bombs. Refrigerate until hardened or add chopped nuts/coconut flakes and then refrigerate.
Remove bombs from muffin pan and store in sealed container or baggies in the refrigerator.


You can use silicone molds to make these fat bombs, but I've found the papers make eating much more convenient...the fat bombs don't melt on your fingers. Plus if you have a mini muffin pan, you might as well use it.

Recipe Management Powered by Zip Recipes Plugin

No comments:

Post a Comment