These chocolate peanut butter fat bombs are every bit as creamy peanut butter-y and chocolatey as you’ve been dreaming of. Seriously. You need these in your life!
Nothing More Tried and True
As far as chocolate and peanut butter go, it’s all been said before…
They’re the perfect pair. The Romeo and Juliet of food. A more beloved team than salt and pepper. A better match than peanut butter and jelly. You get the idea. Chocolate and peanut butter are just meant to be together. And if you disagree, you’re wrong. (I’m only kind of kidding 🤣)
All of this is proven by these absolutely indulgent keto peanut butter cups. They’re my go-to sweet fix whenever I need something to get me through the day. I always have them on hand in case of a craving emergency. Every bit of peanut butter goodness comes through clearly as it marries oh-so-perfectly with the chocolate. And boy, is that marriage smoooooth.
These chocolate peanut butter fat bombs are everything that’s good in the world! Enjoy 🍫🥜 – Linds x
Chocolate Peanut Butter Fat Bombs Video Tutorial
Important Ingredient Notes
Not much to these keto peanut butter cups, other than a few kitchen staples:
- Low Carb Peanut Butter – most peanut butter contains added sugar. Opt for a sugar free version such as Justin’s or Trader Joe’s brand. I also like to use peanut butter without added salt, so we can salt to taste.
- Coconut Oil – makes the peanut butter and chocolate meltable and pourable.
- Salt – the amount you add will vary on the PB you use.
- Granular Swerve or Lakanto – Both these products are equally as sweet as sugar. If using a different brand of erythritol, you may want to increase the amount you add (it’s 70% as sweet).
- Keto Chocolate – Lily’s makes sugar free chocolate in a variety of flavors — milk, semi-sweet, dark, or white. Use whatever you prefer.
How to Make Chocolate Peanut Butter Fat Bombs:
- In a medium heat-safe bowl, melt chocolate and coconut oil together.
- Evenly divide half the chocolate into your prepared liners or mold. Place in the freezer for 10 minutes.
- Melt the coconut oil and peanut butter together in a second medium.
- Use a rubber spatula to stir in erythritol and salt until they dissolve.
- Remove the muffin pan from the freezer and spoon a dollop of peanut butter over the chocolate. Place pan back into the freezer for another 10 minutes.
- Spoon the rest of the chocolate into the molds over the peanut butter layer.
- Option to sprinkle sea salt over peanut butter cups.
- Place in the freezer for 15-30 minutes, or until the peanut butter cups come out of their molds easily. Enjoy!
Tips + Tricks
- Use a good mold – for these keto peanut butter cups, I love a mini muffin tin pan with liners. You can also use the silicone mold version of that.
- Don’t overheat the chocolate – this will cause the chocolate the seize and you’ll have to start over. Sticking to 30-second intervals is key.
- Place your baking sheet in the freezer between each layer – this will keep the layers separate instead of melting everything together.
- Add salt while chocolate is warm to ensure it adheres.
Store your chocolate peanut butter fat bombs in the fridge, as they can melt in warm kitchens. They also store well in the freezer!
Want to make your own keto fat bomb recipes? You’ve got the mold, now it’s time to get creative:
- Use different chocolate – as mentioned, Lily’s chocolate chips come in a handful of flavors, from keto white chocolate to dark.
- Swap the nut butter – I love almond or peanut butter here.
- Add chopped low carb nuts or unsweetened shredded coconut for a bit of crunch to the PB layer.
- Use cream cheese instead of PB for cream cheese fat bombs.
- Or cream cheese instead of chocolate for peanut butter cream cheese fat bombs.
More Fat Bomb Recipes
Chocolate Peanut Butter Fat BombsPrint Recipe Pin Recipe
Peanut Butter Layer
- Prep. Prepare a mini muffin pan with liners, or grab a peanut butter cup silicone mold (note 4).
- Chocolate layer. In a medium heat-safe bowl, melt chocolate (9 ounces) and coconut oil (2 tablespoons) together -- I do this by microwaving on high for 30 seconds and stirring the ingredients together with a rubber spatula before microwaving again. Don't over microwave, this will cause the chocolate to seize! Evenly divide half the chocolate into your prepared liners or mold. Place in the freezer for 10 minutes.
- Peanut butter layer. Meanwhile, melt the coconut oil (2 tablespoons) and peanut butter (1/2 cup) together in a second medium, heat-safe bowl. Use a rubber spatula to stir in erythritol (1/4 cup) and salt (1/4 teaspoon) until they dissolve. Remove the muffin pan from the freezer, and spoon a dollop of peanut butter over the chocolate. Place pan back into the freezer for another 10 minutes.
- Final layer. Remove from the freezer, and spoon the rest of the chocolate into the molds over the peanut butter layer. Option to sprinkle sea salt over peanut butter cups. Place in the freezer for 15-30 minutes, or until the peanut butter cups come out of their molds easily. Enjoy!
Fans Also Made These Low Carb Recipes:
- Peanut butter - Use nut butter of choice (almond is also delicious!), just read the ingredient list to ensure no sugar has been added. I always use no salt as well so I can adjust the salt level to taste.
- Sweetener - Add more/less depending on your taste. Swerve and Lakanto are sweeter than other brands of erythritol, so keep that in mind if you're making a swap.
- Chocolate chips - Lily's chocolate chips are my favorite for these peanut butter cups -- I always use milk, but they also make dark or semi-sweet.
- Peanut butter cup silicone mold - Here's a great one on Amazon.
- Nutritional information is based on 2 peanut butter cups, if you make 18 using this recipe.