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3.8 from 106 votes

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.
Prep Time4 mins
Course: Snack
Servings: 12
Author: Molly Leonard

Ingredients

Chocolate Layer

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

Peanut Butter Layer

  • 3 tablespoons coconut oil melted
  • 1/3 cup all-natural creamy peanut butter no sugar added
  • 1/4 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.