Keto Peanut Butter Chocolate Fat Bombs
The quickest keto snack that tastes exactly like a Reese's cup. Creamy peanut butter filling with a dark chocolate shell, ready in 15 minutes of hands-on time. Keep a batch in the fridge for when the chocolate cravings strike.
Equipment
- Silicone mini muffin mold (12 cavities)
- Microwave-safe bowl
- Small cookie scoop or tablespoon measure
- Measuring spoons
Ingredients
- 1/2 cup natural peanut butter (just peanuts and salt)
- 1/4 cup coconut oil, divided
- 3 tbsp cocoa powder (Dutch-process preferred)
- 3 tbsp powdered erythritol, divided
- Flaky sea salt (optional but highly recommended)
- Pinch of cayenne pepper (optional, for a spicy kick)
Instructions
- Line up your silicone mini muffin mold on a tray or cutting board.
- In a microwave-safe bowl, combine the peanut butter and 2 tablespoons of coconut oil. Microwave in 30-second bursts, stirring between each, until smooth and fully combined.
- Stir in 2 tablespoons of powdered erythritol and a pinch of salt until completely dissolved. Taste and adjust sweetness if needed.
- Divide the peanut butter mixture evenly among the 12 cavities of the silicone mold, filling each about halfway. Press down gently with the back of a spoon.
- In a separate bowl, combine the remaining 2 tablespoons of coconut oil, the cocoa powder, and the remaining 1 tablespoon of powdered erythritol. Whisk until glossy and smooth.
- Spoon the chocolate mixture over the peanut butter layer in each cavity. Tap the mold gently on the counter to settle and pop air bubbles. Sprinkle flaky sea salt on top.
- Transfer the mold to the refrigerator for at least 1 hour, or until fully firm. Pop the fat bombs out of the mold and store in an airtight container in the fridge for up to 3 weeks, or freeze for up to 3 months.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 weeks, or freeze for up to 3 months. Eat straight from the fridge or freezer; let sit at room temp for 5 minutes if you prefer a softer texture.
Don't skip the salt: Flaky sea salt on top is non-negotiable – it balances the sweetness and deepens the chocolate flavor.
For a nut-free version: Substitute sunflower seed butter or tahini for the peanut butter. The flavor will change but it's still delicious.