The easiest chocolate peanut butter fat bombs—just 3 ingredients and 15 minutes prep. The best keto chocolate fat bombs!
Today we’re celebrating simple keto treats: chocolate peanut butter fat bombs made with coconut butter. If you’re curious about coconut butter or keto fat bombs, this recipe is a perfect place to start.
My partner and I have been following a low-carb, high-fat, moderate-protein keto approach for a while and noticed some great benefits: less constant snacking, more sustained energy, and fewer cravings. These easy fat bombs—alongside other quick favorites like almond butter fat bombs and peanut butter energy balls—help keep us satisfied between meals.
How to Make Chocolate Peanut Butter Fat Bombs
Step 1
Melt coconut butter until smooth.
Step 2
Add peanut butter and cacao (or unsweetened cocoa) powder. Whisk until smooth.
Step 3
Optionally add a low-carb sweetener to taste and whisk until combined.
Step 4
Scoop the mixture into cupcake liners placed in a muffin pan.
Step 5
Chill in the freezer until firm, then enjoy your chocolate peanut butter fat bombs.
The 3 Ingredients You Need
This recipe relies on just three core ingredients plus an optional sweetener. Use monkfruit drops or liquid stevia if you prefer a sweeter result, or skip sweetener entirely for a less sweet, more savory bite.
Ingredient 1: Coconut Butter
Ingredient 2: Natural creamy peanut butter (homemade or store-bought)
Ingredient 3: Raw cacao powder or unsweetened cocoa powder
Optional, but recommended: low-carb monkfruit sweetener or liquid stevia
Taste and Texture
These fat bombs turn into thick, fudgy, chocolate-forward cups with a pronounced peanut butter flavor. They have a dense, rich texture—like a mini chocolate cup of fudge. Adjust the sweetener to your preference, or leave it out entirely for a less sweet snack.
Testimonials
Alissa: “These were absolutely incredible! I’m really tempted to have all six I made… thanks for fixing my sweet tooth and keeping me healthy!”
Zakiya: “I made them yesterday and they are amazing — no idea where to hide them from my sons.”
Barbara: “These were awesome and fabulous — thank you for sharing.”
Delicious chocolate peanut butter fat bombs — keto & low carb
These compact treats are perfect for a quick grab-and-go snack from the freezer. They pair well with coffee or as a small dessert after a meal.
Tools for Making These Fat Bombs
Helpful items include a microwave-safe bowl, a whisk, a 12-cup muffin pan, and aluminum cupcake liners (paper liners can absorb oils). A tablespoon or small cookie scoop makes portioning easy.
Coconut Butter (Manna)
A nutrient-dense ingredient rich in medium-chain triglycerides (MCTs), ideal for keto treats.
Monkfruit Sweetener (optional)
A low-carb, plant-based sweetener for those who prefer their fat bombs sweeter.
Stevia Drops (optional)
An alternative zero-calorie sweetener; use if you prefer its flavor over monkfruit.
Raw Cacao or Unsweetened Cocoa Powder
Choose unsweetened cocoa or raw cacao for a deep chocolate flavor without added sugar.
Aluminum Cupcake Liners
Aluminum liners help prevent oils from soaking into the paper and keep the fat bombs neat.
If this is your first time making keto fat bombs, let me know how they turn out. These small treats are a lovely way to satisfy a chocolate craving while keeping carbs low. Enjoy and happy baking!
Sending love, xo Demeter ❤️
☀ Click below to Pin ☀
📸 If you make this recipe, share a photo on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it!
More Delicious Fat Bombs & Keto Recipes
- Keto Peanut Butter and Chocolate Cookies
- Peanut Butter Keto No Bake Cookies
- 3 Ingredient Keto Peanut Butter Balls
- Low Carb Peppermint Chocolate Fudge
- 3 Ingredient Keto Nut Clusters
- Keto Peanut Butter Fat Bombs
- Keto Peanut Butter Bars
- 3 Ingredient Easy Keto Balls
- Chocolate Keto Ice Cream
- Keto Peanut Butter Cups
- Keto Peppermint Bark
Chocolate Peanut Butter Fat Bombs – Keto, 3 Ingredient!
Equipment
- Microwave-safe bowl
- Whisk
- 12-cup muffin pan
- Aluminum cupcake liners
- Tablespoon or small scoop
Ingredients
- ½ cup coconut butter
- 1 cup + 2 tablespoons unsalted natural creamy peanut butter
- 5 tablespoons unsweetened cocoa powder or raw cacao powder
- 20-30 drops low-carb monkfruit sweetener (optional), or to taste
Instructions
- Line a 12-cup muffin pan with aluminum or parchment cupcake liners. Note: paper liners may soak up oils. Reserve space in the freezer for the pan.
- Add coconut butter to a microwave-safe bowl and heat in 10-second increments until completely melted.
- Add peanut butter and cocoa powder; whisk until smooth. Stir in monkfruit drops or stevia if using. I used about 30 drops.
- Using a tablespoon, scoop about 2 tablespoons of mixture into each liner.
- Place the muffin pan in the freezer for 15–20 minutes, or until firm. Store in the freezer or fridge and enjoy straight from cold.
Notes
*Stevia drops can be used in place of monkfruit, though monkfruit is preferred by some for taste. The fat bombs are also tasty without any sweetener.
Storing: Keep in an airtight container in the freezer or refrigerator for 1–2 months. They melt easily at room temperature, so keep them chilled until serving.
Nutrition: Nutrition information is an estimate based on common ingredient brands and a 12-serving yield.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
© beamingbaker.com. All content and images are protected by copyright. Please do not use images or recipes without permission; instead link to this post for the recipe.
This post may contain affiliate links which may earn a small commission at no additional cost to you.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
