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Keto Peanut Butter Chocolate Fat Bombs

Creamy no-bake keto fat bombs made with rich dark chocolate and smooth peanut butter for a low-carb, decadent snack.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 fat bombs
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 120

Ingredients
  

Chocolate Layer
  • 1 cup sugar-free dark chocolate chopped
  • 2 tbsp coconut oil
Peanut Butter Filling
  • 0.5 cup natural peanut butter unsweetened
  • 2 tbsp powdered erythritol
  • 0.5 tsp vanilla extract
  • 1 pinch sea salt

Equipment

  • Mixing bowls
  • Microwave-safe bowl or double boiler
  • Mini muffin tin or silicone mold
  • Spoon or spatula

Method
 

  1. Melt sugar-free dark chocolate with coconut oil until smooth.
  2. Mix peanut butter, powdered erythritol, vanilla extract, and sea salt until creamy.
  3. Line a mini muffin tin or silicone mold with liners.
  4. Add a small amount of melted chocolate to each mold.
  5. Spoon peanut butter filling into the center of each mold.
  6. Cover with remaining melted chocolate.
  7. Freeze for 20–30 minutes until fully set.
  8. Remove from molds and store chilled until serving.

Notes

Store in freezer for best texture. Let sit 1–2 minutes before eating for a creamier bite.