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Keto Peanut Butter Chocolate Fat Bombs

Rich, creamy low-carb fat bombs combining peanut butter and dark chocolate for the perfect keto-friendly sweet treat.
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Prep Time 15 minutes
Cook Time 0 minutes
Freezing Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 fat bombs
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Fat Bomb Base
  • 1 cup natural peanut butter unsweetened, creamy
  • 0.5 cup coconut oil melted
  • 0.33 cup powdered erythritol or preferred keto sweetener
  • 0.25 cup cocoa powder unsweetened
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 0.5 cup crushed graham crackers keto-friendly or almond flour substitute
Chocolate Coating
  • 8 oz dark chocolate chips sugar-free, 70% cacao or higher
  • 2 tbsp coconut oil for chocolate coating
  • 0.25 cup chopped peanuts optional, for topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Microwave-safe bowl

Method
 

  1. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine natural peanut butter and melted coconut oil, stirring until completely smooth.
  3. Add powdered erythritol, cocoa powder, vanilla extract, and sea salt to the mixture, mixing thoroughly until no lumps remain.
  4. Fold in crushed graham crackers and mix until evenly distributed.
  5. Refrigerate mixture for 15-20 minutes until firm enough to handle.
  6. Using a cookie scoop or tablespoon, portion mixture and roll into 1 to 1.5-inch spheres.
  7. Place formed spheres on prepared baking sheet and freeze for 30 minutes.
  8. Melt dark chocolate chips with 2 tablespoons coconut oil in microwave, stirring every 30 seconds until smooth.
  9. Dip frozen fat bombs in melted chocolate, allowing excess to drip off, then return to parchment paper.
  10. Sprinkle with chopped peanuts if desired before chocolate sets.
  11. Freeze for additional 15-20 minutes until chocolate coating is completely set.
  12. Store in airtight container in refrigerator for up to 2 weeks or freezer for up to 3 months.

Notes

For best results, use natural peanut butter without added sugars or oils. Ensure fat bombs are thoroughly frozen before dipping in chocolate for cleanest coating. Allow to sit 2-3 minutes at room temperature before eating for optimal texture.