Chocolate Peanut Butter Fat Bombs
A quick, no-bake keto-friendly snack. Rich chocolate and creamy peanut butter come together in these satisfying bites, perfect for a low-carb energy boost when you need it most.
For 6 servings
Prepare your molds.
Line a 12-cup mini muffin tin with paper or silicone liners. This will prevent the fat bombs from sticking.
Combine the wet ingredients.
In a medium bowl, whisk together the melted coconut oil and creamy peanut butter until the mixture is completely smooth and well combined.
TIPEnsure your coconut oil is melted but not hot, which helps everything mix evenly without separating.Add the flavorings.
- Sift in the unsweetened cocoa powder to avoid lumps.
- Add the stevia, vanilla extract, and a pinch of salt.
- Whisk everything together until you have a smooth, glossy chocolate mixture.
TIPTaste the mixture now and adjust the sweetness if needed before adding the nuts.Fold in the chopped almonds.
Gently stir the finely chopped almonds into the chocolate-peanut butter mixture until they are evenly distributed.
Portion the mixture into molds.
Carefully spoon about 1 tablespoon of the mixture into each of the 12 prepared mini muffin cups.
TIPA small cookie scoop works perfectly for portioning the mixture evenly.Chill until firm.
Place the muffin tin in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes, until the fat bombs are completely firm to the touch.
Store and serve.
Once firm, remove the fat bombs from the liners. Enjoy immediately or store them in an airtight container in the refrigerator for up to two weeks.
TIPThese treats soften at room temperature, so always serve them chilled directly from the fridge.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use a high-quality, creamy natural peanut butter where the only ingredients are peanuts and salt.
- 2If you don't have a mini muffin tin, you can use silicone candy molds or even a small ice cube tray.
- 3Feel free to swap almonds for other low-carb nuts like pecans or walnuts.
- 4For a richer chocolate flavor, you can add a tiny pinch of espresso powder along with the cocoa powder.
- 5These fat bombs are freezer-friendly. Store them in a freezer-safe bag for up to 3 months.
Adapt it for your goals.
High protein
Add one scoop of your favorite low-carb chocolate or vanilla protein powder to the mixture along with the cocoa powder. You may need to add an extra tablespoon of melted coconut oil to maintain the right consistency.
veganVegan
This recipe is already naturally vegan. Just ensure your cocoa powder and peanut butter are certified vegan.
kid friendlyKid friendly
To make it more appealing for kids, you can add a few sugar-free sprinkles on top before chilling.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut oil is a great source of Medium-Chain Triglycerides (MCTs), which are easily digested and can provide a quick source of energy.
Supports Low-Carb Lifestyles
With minimal carbohydrates and no added sugar, these fat bombs are an excellent snack to help maintain ketosis and manage blood sugar levels.
Provides Satiety
The high fat and moderate protein content from peanut butter and almonds helps you feel full and satisfied, reducing cravings for sugary snacks.
Frequently asked questions
Fat bombs are designed for ketogenic or low-carb diets. They are high in healthy fats, which can provide sustained energy and promote satiety. However, they are calorie-dense, so they should be consumed in moderation as part of a balanced diet.