• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Christmas
    • Breakfast
    • Lunch
    • Dinner
    • Appetizers
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Christmas Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
×
Home » Recipes

Chocolate Peanut Butter Fat Bombs (Keto)

Updated: July 16, 2021 | Published on: April 28, 2018 - Molly Thompson4 Comments

Dairy Free RecipesDF
Gluten Free RecipesGF
Low Carb RecipesLC
Vegan RecipesVg
Jump to Recipe

Chocolate peanut butter fat bombs are an easy keto recipe. Make them in 10 minutes and keep them in the freezer all week.

three chocolate peanut butter fat bombs stacked on top of each other with a bite taken out of the top one

I love a good keto fat bomb recipe because they're so easy to make and they're an awesome snack if you're following a low carb diet! Even if you don't follow a low carb diet you will love the taste of these chocolate peanut butter fat bombs!

Do these not look just like MINI RESEE CUPS?! Any snack that looks and tastes like my favorite candy but is healthy is a snack I'm all about.

Don't be scared by making these look just like the candy though! It's super easy to put them together.

keto chocolate peanut butter fat bombs on a piece of parchment pepper

How to make chocolate peanut butter fat bombs

Start by making the chocolate mixture in a medium bowl. You'll put a heaping teaspoon of it in the bottom of a mini muffin tin lined with paper liners. Using a small spoon or your finger, coat the sides of the liners with the chocolate.

Once all twelve are filled place them in the freezer for 5 minutes. You'll only use a little over half of the chocolate mixture!

While the chocolate is freezing make the peanut butter mixture. The PB mixture is just like my regular peanut butter fat bomb recipe, but this time we're layering it! Once the chocolate mixture is frozen add a teaspoon of the peanut butter mixture and place back in the freezer.

Allow to freeze then top the peanut butter mixture with the remaining chocolate to cover it. Place back in the freezer for 15 minutes and you're ready to go!

a hand picking up a chocolate peanut butter fat bomb with the center showing the peanut butter

What is a fat bomb?

A fat bomb is usually a combination of healthy fats, nuts or seeds and created to help people who eat a lower carb diet include more healthy fats into their diet.

Typically fat bombs are made in a mini-muffin tin (like this recipe) or rolled into a ball similar to an energy bite.

Fat bombs are typically eaten in the morning, as a snacks to give you energy during the day or at night as a bedtime snack. I love to meal prep these peanut butter fat bombs on Sundays and have an easy snack to eat during the week.

chocolate peanut butter keto fat bombs

If you do, don't forget to follow on Instagram and tag me with #WhatMollyMade or @what_mollymade so I can see and feature you!

Chocolate Peanut Butter Fat Bombs

Chocolate Peanut Butter Fat Bombs are an easy low carb, keto recipe. Make them in10 minutes and keep them in the freezer all week for a snack on the go.
3.80 from 136 votes
Print Pin Rate Save Saved!
Course: Snack
Prep Time: 4 minutes minutes
Servings: 12
Calories: 153kcal
Author: Molly Thompson
Prevent your screen from going dark

Ingredients

Chocolate Layer

  • ⅓ cup all-natural creamy peanut butter no sugar added
  • 3 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon maple syrup

Peanut Butter Layer

  • 3 tablespoons coconut oil melted
  • ⅓ cup all-natural creamy peanut butter no sugar added
  • ¼ teaspoon sea salt
  • 1 teaspoons vanilla extract
  • 1 teaspoon maple syrup

Instructions

  • Line a mini muffin tin with 12 mini cupcake liners. Set aside.
    In a medium bowl, mix together the peanut butter, melted coconut oil, vanilla, salt, unsweetened cocoa powder and maple syrup.
    Using a heaping teaspoon, fill the bottom of each prepared cupcake liner with the chocolate mixture. Use a small spoon or your finger to coax the chocolate up and around the edges of the liners. Once complete for each cup, place in the freezer for 5 minutes to set. You should have leftover chocolate to use for the top of each cup.
    While freezing, make the peanut butter mixture. Combine all of the ingredients in a small bowl and whisk until combined. Spoon a teaspoon on top of the frozen chocolate. Place back in the freezer for another 5 minutes.
    Once frozen, top peanut butter layer with remaining chocolate (about 1 teaspoon) and place back in the freezer on more time for 15 minutes to set completely.
    Store in the freezer for up to 3 months.

Nutrition

Serving: 1fat comb | Calories: 153kcal | Carbohydrates: 4.5g | Protein: 3.4g | Fat: 14.3g | Sodium: 158mg | Fiber: 1g | Sugar: 2.2g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

More Recipes

  • a peppermint bark cookie broken in half on top of a pile of more cookies
    Peppermint Bark Cookies
  • three hazelnut shortbread cookies stacked on a cookie sheet
    Hazelnut Shortbread Cookies with Nutella Ganache
  • a tray of crackly ginger cookies with one of them missing a bite
    Chewy Molasses Ginger Cookies
  • a pistachio pudding cookie broken in half with melted white chocolate
    Pistachio Pudding Cookies

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Susan Laughead says

    May 08, 2018 at 2:11 pm

    Molly: Do you have the macros for this? I love your recipes! Could you please always include the macros?

    Reply
  2. Colette says

    January 20, 2021 at 6:39 am

    What are the net carbs?

    Reply
    • Molly Thompson says

      January 20, 2021 at 2:03 pm

      3.5 net carbs! I just updated the recipe with all the macros. Thanks!

      Reply
  3. Theresa Cardinal says

    April 26, 2022 at 9:52 pm

    5 stars
    I made these fat bombs tonight for my mornings on the go or a snack when I come home from the gym. They are so very good, I plan on making more of these, they came exactly like the recipe says. Thanks for sharing.

    Reply

Primary Sidebar

molly thompson from what molly made

I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

More about me →

Recipe Key:

Dairy FreeDF
Gluten-FreeGF
Low CarbLC
PaleoP
Refined Sugar FreeSF
VeganVg
VegetarianV
Whole30W

Christmas Cookies

  • a gooey chocolate chip pudding cookie with a bite taken out sitting on top of another fresh baked cookie
    Chocolate Chip Pudding Cookies
  • brown butter toffee cookies cooling on parchment paper
    Brown Butter Toffee Cookies
  • a plate of soft eggnog cookies frosted with cream cheese frosting
    Frosted Eggnog Cookies (Melt in Your Mouth)
  • a bowl of ritz cookies with christmas sprinkles
    Peanut Butter Ritz Cookies

Trending Recipes

  • collage of reicpes for the post titled 50 pcos recipes that help to reverse symptoms
    50 PCOS Recipes: Healthy Dinners You'll Love!
  • a stack of 5 taylor swift chai cookies
    Taylor Swift Chai Cookies
  • Edible Cookie Dough
  • instant pot greek chicken and rice in a bowl with fresh lemon and parsley
    Instant Pot Greek Chicken and Rice

Order My Cookbook!

the cover of the anti inflammatory diet made simple cookbook

Amazon | Barnes&Noble

Learn more about the book here →

Copyright © 2023 · Privacy Policy