Chocolate Peanut Butter Fat Bombs
Bite-size peanut butter cups with a creamy, melt-in-your-mouth center and a snappy chocolate top. Made in a mini muffin tin and kept in the freezer for whenever a sweet craving hits.
Nutrition per serving
1 fat bomb- Net carbs
- 2.1g
- Calories
- 114kcal
- Protein
- 2.2g
- Fat
- 11g
- Total carbs
- 6.7 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Almond butter (no peanuts): Almond butter replaces the peanut butter for a peanut-free cup with a milder, roasted flavor and about a third fewer net carbs.
- Melt the almond butter with the coconut oil and butter exactly as for peanut butter. A pinch more salt brings out its flavor.
Vegan (all coconut oil): Extra coconut oil replaces the butter, so the cups are fully plant-based. They set a bit firmer straight from the freezer.
- Melt the peanut butter with all 5 tablespoons of coconut oil for the filling. Choose sugar-free chocolate chips labeled dairy-free.
- Let frozen cups stand 5–10 minutes before eating, as they are harder than the butter version.
- Peanut butter layer
- Chocolate top
- Nice to have (optional)
- Peanut butter layer
- Chocolate top
- Nice to have (optional)
- Peanut butter layer
- Chocolate top
- Nice to have (optional)
Estimated cost $5.16 for 16 servings ($0.32 each) · how we estimate
Instructions
-
Line 16 cups of a mini muffin tin with paper or silicone liners (or use a silicone candy mold).
-
Warm the peanut butter, coconut oil and butter in a small saucepan over low heat (or in the microwave for about 30 seconds), stirring until smooth and pourable. Off the heat, whisk in the powdered erythritol, vanilla and salt until no lumps remain.
-
Divide the mixture among the liners, about 1 tablespoon each, so they are two-thirds full. Freeze for 15 minutes, until the tops are set.
-
Melt the chocolate chips with 1 tablespoon coconut oil in 20-second microwave bursts (or in a bowl over barely simmering water), stirring until smooth. Keep it just warm — about 110°F (43°C) — since overheated sugar-free chocolate turns thick and grainy.
-
Spoon about 1 teaspoon of chocolate over each cup and tilt to cover the peanut butter layer. Sprinkle with flaky salt, if using.
-
Freeze about 30 minutes, until completely firm, then peel off the liners.
Tips for success
-
Natural peanut butter (only peanuts and salt) is a must, since regular brands add sugar and hydrogenated oils. Peanut butter is higher in carbs than most nut butters, which is why these are bite-size — almond butter swaps in 1:1 and cuts the net carbs roughly in half. - Coconut oil melts at 76°F (24°C), so these soften fast at room temperature. Eat them straight from the fridge or freezer.
- Powdered erythritol dissolves into the fat while granulated stays gritty. You can also skip it and sweeten with a few drops of liquid stevia or sucralose.
Nice to have, not needed
- A silicone candy mold gives neat shapes — paper or silicone mini muffin liners work just as well.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat straight from the fridge; let frozen ones stand 5 minutes.
Prep tip: Keep a container in the freezer and take out one or two at a time — they soften fast at room temperature.
Keep in an airtight container in the fridge up to 2 weeks or in the freezer up to 3 months; let frozen ones sit for 5 minutes before eating.
Variations
2 variations, each with its own ingredients and macrosAlmond butter (no peanuts)
DietAlmond butter replaces the peanut butter for a peanut-free cup with a milder, roasted flavor and about a third fewer net carbs.
- natural creamy peanut butter → natural almond butter
1.4 g net · 116 kcal · 2.1 g protein · 11 g fat · ≈$0.45 per serving (−0.7 g net carbs vs the original)
Vegan (all coconut oil)
DietExtra coconut oil replaces the butter, so the cups are fully plant-based. They set a bit firmer straight from the freezer.
- butter → extra coconut oil
2.1 g net · 117 kcal · 2.1 g protein · 11 g fat · ≈$0.33 per serving (same net carbs as the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
