Keto chocolate peanut butter fat bombs
Creamy chocolate-peanut butter fat bombs: quick, high-fat, low-carb snacks for keto. Ready in an hour, 12 bite-sized treats, fridge-stable.
Fat bombs are the keto snack that does the heavy lifting: lots of fat, minimal carbs and utterly satisfying. These chocolate peanut butter bites are rich, quick to make and perfect for a mid-afternoon nibble or to curb sweet cravings.
They set in the fridge and keep well, so you can make a batch at the weekend and reach for one when you need a keto-friendly hit. They’re creamy, slightly chocolatey and just sweet enough without sugar.
Ingredients
- 200 g full-fat cream cheese
- 100 g unsalted butter
- 100 g smooth peanut butter — stirred if oil-separated
- 40 g powdered erythritol — adjust to taste
- 20 g unsweetened cocoa powder
- 20 g coconut oil — solid at room temperature
- 15 ml vanilla extract
- fine salt — a pinch
Equipment
- small saucepan
- hand whisk or electric mixer
- silicone 12-hole mould or mini muffin tin
- spoon or small scoop
Instructions
Place the unsalted butter and coconut oil in a small saucepan. Gently melt over a low heat on the hob until just liquid (about 2–3 minutes). Remove from the heat and let cool for 1 minute — you want liquid but not hot.
In a medium bowl beat the full-fat cream cheese until smooth (use a hand whisk or electric mixer). Add the smooth peanut butter, powdered erythritol, unsweetened cocoa powder, vanilla extract and the warm melted fats. Mix until completely smooth and evenly combined (about 2 minutes). Taste and add the pinch of fine salt to balance the sweetness.
Spoon or press the mixture into a silicone 12-hole mould or 12 paper-lined holes in a mini muffin tin. Smooth tops with the back of the spoon. Transfer to the fridge and chill until firm, at least 60 minutes.
Pop the fat bombs out of the mould and store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. Eat straight from the fridge — they soften quickly at room temperature.
Tips
- Use powdered erythritol rather than granulated to avoid a gritty mouthfeel; blitz granulated erythritol in a spice grinder if needed.
- If your peanut butter is very runny, chill the mixture briefly before moulding so the bombs hold their shape.
- Line a mini muffin tin with paper cases if you don't have a silicone mould — they pop out easier if slightly warmed at the bowl-side then pulled.
- Make-ahead: store in the fridge for 2 weeks or freeze for up to 3 months; thaw 10 minutes at room temperature before eating if frozen.
- For a cocoa swirl top: dust with a little extra unsweetened cocoa or grate a square of very-low-sugar dark chocolate over the set bombs.
Substitutions
smooth peanut butter → almond butter, same quantity (100g)
Stays closepowdered erythritol → monk fruit powdered sweetener, same quantity
Stays closefull-fat cream cheese → mascarpone, same quantity (200g)
Stays closecoconut oil → omit and increase unsalted butter to 120g
Noticeably differentsmooth peanut butter → sunflower seed butter (for nut-free), same quantity — flavour will be different
Noticeably different
Nutrition
Per serving · estimated
- 187
- Calories
- 3 g
- Protein
- 2 g
- Carbs
- 19 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 150 mg
- Sodium
FAQ
Can I make these dairy-free?
Replace the full-fat cream cheese with 200g coconut cream or a firm, dairy-free cream cheese alternative; texture will be slightly different and flavour more coconut-forward.
How many carbs are in one fat bomb?
Each fat bomb is roughly 1.8g net carbs (about 1g fibre), suitable for standard keto limits when eaten in moderation.
Why did my fat bombs go soft at room temperature?
They rely on solid fats (butter, coconut oil) to hold shape. Keep them chilled; if your kitchen is warm, store in the fridge and remove 5–10 minutes before eating.
Can I coat them in chocolate?
Yes — melt a very-low-sugar or sugar-free dark chocolate and dip them briefly, then chill until set. Work quickly so the filling stays firm.
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