Can I make this recipe ahead of time?

Yes. I often prep the mixture in the morning and chill the bites later in the day. They hold well and taste fresher if you wait to add delicate toppings like flaky salt until just before serving.

Are these safe for children?

Yes, if you use child-safe sweeteners and check for any nut allergies. My children adore them, and I keep a batch in the freezer for after-school snacks.

Can I use a different nut butter?

You can substitute almond or cashew butter. Keep in mind the flavor profile changes and some nut butters are thinner, which may affect texture.

Do I need special tools?

No. A small saucepan, a silicone tray or loaf pan, and a spoon are all you need. A small offset spatula is handy for smoothing, but not essential.

How low-carb are these?

Macros will vary by ingredient brands and portion size. The high fat content and controlled sweetener keep net carbs low, making them a popular choice for a keto-style snack.

Keto Peanut Butter Chocolate Fat Bombs 2026

Name: Keto Peanut Butter Choc Bombs Mini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Keto
Ingredients: 1/2 cup natural peanut butter (unsweetened, no added oils); 1/3 cup coconut oil (refined or unrefined); 2 tablespoons unsalted butter (optional for richness); 3 tablespoons unsweetened cocoa powder; 2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend); 1 teaspoon vanilla extract; Pinch of sea salt; Optional add-ins: sugar-free chocolate chips, chopped peanuts, unsweetened coconut flakes; Optional coating: flaky sea salt, dusting of cocoa powder

Description

Rich and satisfying low-carb treats that combine peanut butter and chocolate, perfect for a quick snack or dessert.

Ingredients

1/2 cup natural peanut butter (unsweetened, no added oils)
1/3 cup coconut oil (refined or unrefined)
2 tablespoons unsalted butter (optional for richness)
3 tablespoons unsweetened cocoa powder
2–4 tablespoons powdered keto sweetener (erythritol, allulose, or a blend)
1 teaspoon vanilla extract
Pinch of sea salt
Optional add-ins: sugar-free chocolate chips, chopped peanuts, unsweetened coconut flakes
Optional coating: flaky sea salt, dusting of cocoa powder

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Instructions

Set up your molds. Use a silicone mini-muffin tray or a lined loaf pan if needed.
In a saucepan over low heat, combine peanut butter, coconut oil, and optional butter. Stir until smooth.
Whisk in cocoa powder, sweetener, vanilla extract, and sea salt until glossy and lump-free.
Taste and adjust sweetness if necessary.
Fold in optional add-ins like chocolate chips or chopped peanuts.
Pour the mixture into molds and chill in the refrigerator for 45–60 minutes, or freeze for 20–30 minutes until firm.
Serve cold or at room temperature. Optional: sprinkle with flaky sea salt or cocoa powder before serving.

Notes

Use natural peanut butter for a cleaner taste and silkier texture. They last up to three weeks in the fridge and three months in the freezer.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Chilling
Cuisine: Keto