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Keto Peanut Butter Chocolate Fat Bombs for Quick Energy & Sweet Cravings - Simple, Satisfying, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings

Ingredients
  

  • 1/2 cup natural peanut butter (unsweetened, creamy; look for just peanuts and salt)
  • 1/4 cup coconut oil (refined for no coconut flavor or unrefined if you like a hint of coconut)
  • 2 tablespoons unsalted butter (or ghee for dairy-free flavor; use more coconut oil for fully dairy-free)
  • 2–3 tablespoons powdered erythritol, allulose, or monk fruit blend (to taste)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt (reduce if your peanut butter is salty)
  • 3 tablespoons unsweetened cocoa powder
  • Optional: 1–2 tablespoons sugar-free chocolate chips for extra chocolate bites
  • Optional topping: flaky sea salt or crushed roasted peanuts

Instructions
 

  • Line your mold: Use a silicone mini-muffin mold or a silicone ice cube tray. If using a metal mini-muffin tin, add paper liners.
  • Warm the base: In a small saucepan over low heat, melt the coconut oil and butter together. Stir gently until just melted, not sizzling.
  • Add peanut butter: Whisk in the peanut butter until smooth and fully combined with the fats.
  • Sweeten and flavor: Remove from heat. Whisk in the powdered sweetener, vanilla, and salt. Taste and adjust sweetness.
  • Make it chocolatey: Sift in the cocoa powder to prevent lumps. Whisk until glossy and uniform. If adding chocolate chips, fold them in now so they soften but don’t fully melt.
  • Fill the molds: Spoon the mixture evenly into 12–16 mini cavities, about 1 to 1.5 tablespoons each. Tap the tray lightly to level.
  • Add a finishing touch: Sprinkle with a pinch of flaky sea salt or a few crushed peanuts if you like contrast.
  • Chill to set: Refrigerate for 1–2 hours or freeze for 25–30 minutes until firm.
  • Pop and store: Gently release each fat bomb from the mold and transfer to a container for storage.