Chocolate Peanut Butter Fat Bombs

For non-keto eaters, the title of this post may be off-putting, but in the ketogenic world, “fat bombs” are widely used in order to boost the daily fat percentage without spiking the carb count.  These chocolates pack a fatty punch while satisfying the small sweet tooth I sometimes have at the end of the day.  I always favored savory carbs (bread, pasta, potatoes) in my pre-keto life and rarely craved chocolate, candy or ice cream.  Sometimes in the summer I enjoyed fruit popsicles or mint chocolate chip ice cream, but it was never a daily habit.  I do enjoy saving some calories at the end of the day for 1 or 2 of these when I can, especially in these warmer months when I’m in need of something cold and refreshing.  To non-ketoers these may not taste very sweet, but since I consume such a small amount of natural/added sugar each day, they taste like a sweet fudgey frozen dessert.  The best part is these take less than 5 minutes to make!

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The ingredients you’ll need are 100% unsweetened cocoa powder (I prefer Ghiradelli cocoa), unsweetened peanut butter (I use creamy), butter, 1 packet of Stevia and virgin & unrefined coconut oil.  I recommend you purchase virgin and unrefined coconut oil as opposed to refined for the added health benefits.  If you’re curious about the differences between refined and unrefined, you can read about them here.

You’ll also need a microwave-safe dish/container (I use a measuring cup), a whisk and either a silicone mold or an ice cube tray.  Silicone molds are definitely easier to handle once the fat bombs are frozen, but I used a regular plastic ice cube tray for many months first.  The trick with those is to quickly run the back of it under warm water before popping the frozen chocolates out.

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I started by adding the butter, coconut oil and peanut butter to my measuring cup and melting them together on high for 35 seconds in the microwave.  You don’t want them to boil, just melt so they can be fully combined by the whisk.

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Once they are melted and stirred I added the cocoa powder and packet of Stevia on top and whisked again, making sure to dissolve any clumps completely.  You could also include vanilla or almond extract to the mixture or halved almonds/peanuts or even dark chocolate chips to the bottom of the molds at this stage if you’d like to add even more flavor to the fat bombs, but I have found them to be sufficient without any extra flavors.  Any extras would, of course, change the nutritional information.

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Next pour the liquid evenly into 24 molds.  I normally place the silicone mold in the freezer first and then fill the cups as it can be hard to transport the tray to the freezer.  I freeze these for a minimum of 30 minutes, pop them out of their molds and store them in a gallon size Ziplock bag in the freezer.  These do melt once they are taken out of the freezer, so I recommend enjoying them quickly!   Do you have a favorite fat bomb or frozen treat?  Share the ingredients with me!

Chocolate Peanut Butter Fat Bombs

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: 24

Serving Size: 1

Chocolate Peanut Butter Fat Bombs

Ingredients

  • 4tblsp pasture butter
  • 8tblsp virgin & unrefined coconut oil
  • 4tblsp unsweetened peanut butter
  • 4tblsp unsweetened cocoa powder
  • 1 packet Stevia or sweetener of choice
  • Silicone or plastic mold, 24 cups

Instructions

  1. Place butter, coconut oil and peanut butter in a microwave-safe container - microwave on high for 35 seconds or until melted; whisk to combine.
  2. Add cocoa powder and sweetener - whisk to combine.
  3. Pour evenly into 24 molds - freeze for at least 30 minutes; store in the freezer in a Ziplock bag.

Nutrtional Information

Per serving: 80 calories, 2g total carbs, 1g net carbs, 9g fat, 1g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/chocolate-fat-bombs/

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100 Comments

  1. Kym Jay

    This recipe is great! I made these and topped each one off with a dusting of dessicated coconut. They melt in the mouth and provide a wonderful chocolatey-nutty hit without throwing me out of Keto – absolutely hits the spot 🙂

    • Thanks for the review Kym! They have the perfect keto ratios and will never kick you out which is my favorite thing about them. Glad to hear you enjoyed them!!

  2. Kelly

    These look awesome!! Just about to make them. I calculated with the brands I use and they came out to 60 cal, 6 g fat, 1 g net carb. Thanks!

  3. Khalid

    I rarely post a reply on a blog, but this time I have to!

    This recipe is just amazing, they taste delicious, I just used 2 tblsp of splenda, and a crunchy homemade peanut butter instead of a creamy one the texture was great

    • Lissa

      Splenda is sucralose. When I was regularly taking a product that contained sucralose within 2 weeks I had migraine, lethargic, felt like I had been kicked all over by a horse, the only reason I had a sneaky suspicion is because it was the only product I began using so I googled sucralose and low and behold that was the cause. I stopped the product and returned to health. Other problems with sucralose also. Stevia best.

      • I agree, Lissa, I like Stevia the best. Some people do not notice any side effects from other sweeteners, though, so they are free to use whatever they’d like. Glad you were able to find the root of the problem and correct it so you feel better!

  4. esther

    These look delicious! I recently learned that 4 tablespoons = 1/4 cup, which saves a lot of time when measuring things out. :] Thanks for the recipe!

  5. Suzi

    Hi – can you tell me roughly how much is in 1 pack of Stevia? Is that pure powdered Stevia, or something like Truvia? Any idea how much liquid Stevia you would use? I am in the UK so we get different packets than in the U.S. And thanks for the recipe…

    • Hi Suzi! I use the pure powdered Stevia, not Truvia. I’ve never used liquid Stevia so I’m not sure if it’s a 1:1 ratio or if liquid is more “potent” – I suppose you could try it 1:1 and then adjust as needed from there. 1 packet is about 1/4 tablespoon of powder when I measured it out. Hope that helps!

  6. Rosslyn

    I finally found the perfect fat bomb recipe, but I only put 5 tablespoons of coconut oil because it’s expensive, and these still taste awesome! I used 1 tablespoon of honey, that’s it. Delicious!

      • Rosslyn

        I made a mistake in my comment…I meant 1 teaspoon, not 1 tablespoon. Besides, I’m not opposed to having some carbs… I’m going low carbs, not no carbs. I only have one or two of these a day anyway.

  7. Donna

    This recipe was amazing! I have been experimenting with different fat bomb recipes and so far this is one of the best. Lucky for me I feel satiety after just 1-2; otherwise, I’d devour the entire batch.

  8. Dia

    I made a half batch, added a pinch of pink salt to half and it really helped balance the flavors but my peanut butter doesn’t have added salt, I think some do?

    • Yes some peanut butters have added salt. Ideally your PB should be made of either just peanuts or only peanuts and salt. No harm in adding a little extra to your taste preference!

    • I hear you, I actually hate the taste of coconut but the chocolate and peanut butter mask it pretty well. I would either use more butter and peanut butter or try adding a little coconut oil and seeing how that goes. 🙂

      • Rosslyn

        I use refined coconut oil, which has no taste or smell, but still all the fat. And don’t worry about the word “refined”. It’s perfect for people who, like you, don’t like the taste of coconut. These fat bombs turn out delicious for me every time.

        • When I first started keto I did a lot of research on refined vs unrefined. I think today I would probably try refined but back then I was all about buying organic, unprocessed as much as possible. Thanks for reminding me!

    • Halle Smythe

      The coconut oil sold by wildtree.com does not have any coconut flavor to it at all. I use it all the time, it is a little pricey but well worth it since I can’t stand the taste of coconut in everything I make. You really don’t really need as much coconut oil as most recipes state anyway and my one jar normally lasts me about a month. Good luck!

  9. Tanya

    Mine came out really bitter! I used a fresh ground peanut butter from the grocery store so there’s no added sugars or salt in it. Is that where I went wrong? I used a premium cocoa too :/ maybe I just can’t stand coconut oil. I could never handle it in my coffee.

    • So sorry to hear that Tanya! Did you use Stevia or another sweetener in it? I don’t think the peanut butter you used would have been a problem. It could be your aversion to coconut oil, but 100% cocoa powder is generally bitter as there is no sugar in it. Hope you try again with a bit more success!

    • Stefanie

      Did you use Dutch Processed cocoa (or alkalized cocoa)? If not, there’s a good chance the bitterness is from the cocoa. The alkalization process makes the cocoa less bitter.

      I used unsweetened alkalized cocoa with almond butter and they turned out great!

      Thanks for the recipe!

      • I buy the 100% unsweetened cocoa by Ghiradelli, I’m honestly not sure whether or not it’s alkalized. It probably does make it bitter, though, because there is not sweetener in it.

      • Anita Kayser

        I just used Hershey’s 100% cacao powder and I checked and it is alkalized. Didn’t turn out any more bitter than dark chocolate usually is so I’m happy. Glad I read your comment or I would have bought the Ghiradelli non-alkalized. Used unsweetened almond butter instead of peanut butter, and I sprinkled coarse himalayan sea salt on top right before putting in the freezer. Amazing! With the brands I used: 78 cal., 8gr. fat, 1/2 gr. protein, and 1/2gr carbs.

  10. Tom

    I switched the peanut butter to almond butter. These are fantastic. Hard not to drink it right out of the measuring cup. Thanks for sharing this recipe.

    Tom

  11. Crystal

    Hi I found this in Pinterest and on the first page it said cups and then when I clicked on it it said tablespoons. When I made this with tablespoons they were very small portions the size of a role candyand only made 12. I just wanted to check with you if I should be using table spoons. They tasted awesom.

    • Hi Crystal. It is definitely tablespoons and not cups. My molds are pretty small and make candy-size pieces. Make sure you use 4 tblsp butter, 4 tblsp peanut butter and 8 tblsp coconut oil. It should fill up your measuring cup similarly to how mine was pictured in the recipe. Thanks for trying it out!

      • Darci Tippins

        4 tablespoons = 1/4 cup for those making these fat bombs. It’s sometimes easier to fill the 1/4 cup then that tablespoon!

  12. Heather

    I have food allergies, so I made these vegan with Miyoko’s fermented vegan butter, doubled the recipe and used three Tblspns of truvia to sweeten. I do have a sweet tooth. I also added a sprinkle of sprouted sunflower and pumpkin seeds to each one. They are amazing and everyone in the house loves them.

  13. T

    Yum Yum. I made these today as I’m new to the keto diet and fat bombs and wanted something sweet. Turned out amazing. I found silicone molds at my local Daiso $1 as I’m in Japan and stocked up. I cannot wait to make more thanks for sharing I also started following your instragam

  14. Angie

    Thank you for the best fat bomb recipe yet!
    I used unsweetened vanilla flavored Torani for the sweetener only because I have two big bottles on hand. I haven’t bought a silicone mold “yet” so I improvised… buttered a small rectangular dish, poured mixture in… put in the freezer a few hours. Then I dumped it out on wax paper, cut in small squares, put them in a small bag then quickly back in the freezer. Worked great!

  15. maria vargas

    I’m a little confused with the net carbs i did the math with the servings and used the same exact ingredients and my math is telling me this is 0.5 net carbs, 7.9 fat, 0.8 protein and 75 calories. Where am I worng?

    • I’m not sure Maria. I used My Fitness Pal as I do for all my recipes to gather the nutrition information. Perhaps they rounded differently on the website, since the numbers are pretty close.

  16. Melissa

    This is one of my favorite fat bomb recipes. They taste awesome and they’re so easy to make. I appreciate the simplicity, as I have chronic health issues. Thank you for this recipe.

  17. Maddie

    I’ve made these twice so far. They are wonderful. I use a 24 hole muffin TIN. They come out really well from the tin. No problem whatsoever. First time I used a silicon or plastic form and they come out great too but that one only had 12 holes so I had to eat a double portion each time, poor me! 🙂

  18. Justin

    Just made these and made only one adjustment: no chocolate. I did it since I didn’t have any but then turned out tasting almost exactly like REESE PIECES. SOOOOO Good!

  19. Susan

    The recipe is really good and they came out great! But… I found that since you had “salted” butter in the picture, I used salted as well. Wow!! too salty. At least to my taste. Now, I’m pretty sure I can get passed it because I know that you need to replace salt in a LCHF diet. But these were almost unpalatable. For reference I used Kerrygold salted butter.

    • Hi Susan. Feel free to use unsalted butter in your recipe. If you want you could sprinkle a little salt in there separately, but if something doesn’t taste right, feel free to change it to fit your needs. Hopefully next time is better!

  20. Cindy3539

    I just made these. I used 1 packet of Truvia for the sweetener. They were VERY bitter. I suggest using 2or3 packets of Truvia if you make these. That’s what I’m going to do next time i make them. Thanks for sharing the recipe.

  21. Anne

    Salted or unsalted pasture raised butter? Just want to be sure and couldn’t find if you specified. Thank you for sharing!

  22. Amanda

    I used regular ice cube trays and popped them out with a paring knife. I am not counting calories so their size is not a problem. Sooo easy to make. I use about two tablespoons of erythritol that has a bit of stevia in it to sweeten them.

    • I hate all things coconut, too, Donna, but the peanut butter masks about 95% of the coconut flavor. Add a little less oil and a little more PB if you really don’t want to taste it. I think other oils would make these a weird texture and wouldn’t hold together very well.

  23. Johanna

    I tried these tonight and they are very good…obviously very rich and creamy! Do you think this would dissolve well into some hot heavy cream to make a hot chocolate type beverage? Thanks!

  24. Tara

    Can you please tell me how you get the peanut butter in the middle of the fat bombs? Do you add extra peanut butter at the end?
    And can I substitute the butter and use all coconut oil? Or will that ruin the texture and taste?
    Thanks a bunch

    • That’s just how they came out, Tara. I didn’t put any extra PB in the middle, it just settled that way. All coconut oil would make it taste extremely coconut-y. If that doesn’t bother you, you can try it, but I think the butter helps mellow out the flavor.

  25. These are delicious and the molds are from Walmart. Please use a baking sheet under the mold as they will spill when you pick them up. Or I might have overfilled…

  26. Darci Tippins

    I made these but added a teaspoon of almond extract to them. Just make sure when your pouring them into your muffin pan or whatever your using to keep mixing or you get what settles to the bottom of the bowl and it’s not as good! Other than that they are really really good!

  27. Rads

    Is it possible to add almonds or walnuts to this recipe, for that crunch factor? If yes, at which part of the process? Thank you for this recipe 🙂

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