This luscious chocolate peanut butter fat bombs recipe is insanely addicting because they taste EXACTLY like Reeses, but have only 2 net carbs per treat! Low carb recipes don’t get any better than that!
This is one of those low carb snacks that blows regular snacks out of the water…
Peanut buttery and delicious with the tiniest touch of salt, It is one of the best fat bombs that will melt in your mouth. They’re the perfect after-lunch treat or movie munchie! One bite, and you’ll be swept away by how incredible they are.
Keep this chocolate peanut butter fat bombs recipe in mind whenever you need low carb desserts that make you feel like you’re spoiling yourself! Let’s get started!
This chocolate peanut butter fat bombs recipe is absolutely delicious, and they’re my all-time favorite low carb sweet snacks for so many reasons!
- 5 easy and inexpensive ingredients!
- Ready in less time than your favorite sitcom!
- These creamy and sweet chocolate gems have all the flavors we crave without the carbs!
These fat bombs are quick and effortless to throw together! Here are a few tips to get you on your way to chocolate heaven:
This chocolate peanut butter fat bombs recipe depends on a couple of key ingredients, so let’s make sure you know the specifics:
Chocolate – make sure you get low carb chocolate for this tasty treat. Lily’s makes a variety of low carb flavors, so you can make these into milk, semi-sweet or dark chocolate fat bombs.
Low Carb Peanut Butter – Many peanut butter varieties have a lot of hidden sugar, so it’s important to get a low carb version or make your own. You can get creamy or add a little crunch, whatever your preference!
If you only have granulated on hand, don’t dismay! Just give it a few pulses in your blender or food processor.
Tools To Make
I used just a few specific tools for this easy recipe, and you probably already have them or can make your own:
- Double Boiler – this fancy-sounding piece of equipment is just a special way to melt things like chocolate so they get perfectly creamy and don’t scorch or seize. If you have a pot and a metal or glass bowl, you can make your own, easy peasy!
- Candy mold – I used mini muffin silicone molds, but a peanut butter cup mold will work too! This particular recipe is going to make about 18 bombs — so depending on your mold, you may need to do this in batches.
Because of the coconut oil in this chocolate peanut butter fat bombs recipe, it’s best to keep these sweeties stored in the fridge. Keeping them off the counter ALSO helps me to not eat them all in one sitting, so, double win!
After I pull them out of the freezer, I layer them with parchment paper in an airtight container to keep them fresh and so they don’t stick together.
Can You Freeze These Healthy Snacks?
You can absolutely freeze this chocolate peanut butter fat bombs recipe! Store them with parchment paper between each layer, in an airtight container (I prefer a resealable bag to release as much air as possible).
You can pull out just a few at a time to thaw for healthy snacks, or eat them nice and cold, which is my FAVORITE way to enjoy this healthy recipes deliciousness!!
This chocolate peanut butter fat bombs recipe is a pretty classic sweet and salty combo. But if you want to add a little variety, check out these tips:
- Add cream cheese. sub out the peanut butter layer for a combination of cream cheese, butter, and erythritol (check out my cream cheese fat bombs to give you a better idea). Sandwiched between the 2 layers of chocolate, they’ll taste like cheesecake fat bombs!
- Add some citrus flavor. if you like, go ahead and add some lemon or orange peel into the chocolate mix! Or, if it’s citrus you’re craving, try these rich and bright-tasting lemon cheesecake fat bombs.
- Add coconut. Stir some unsweetened and shredded coconut into the peanut butter combo for sweet and velvety coconut fat bombs!
Looking to add more treats to your daily diet? I don’t blame you! Check out these amazing low carb candy variations!
- Cookie Dough Fat Bomb
- Strawberry Cheesecake Fat Bombs
- Chocolate Chia Pudding
- Sugar Free Chocolate Syrup
- Sugar Free White Chocolate
Chocolate Peanut Butter Fat BombsPrint Recipe Pin Recipe
Peanut Butter Layer
- Melt coconut oil (2 tablespoons) and Low Carb Peanut Butter (1/2 cup) together in a large, heat-safe bowl. I do this in the microwave at 50% powder using 30-second intervals (a double boiler will work as well).
- Use a rubber spatula to stir in erythritol (1/4 cup) and salt (1/4 teaspoon) until they dissolve.
- In a second large heat-safe bowl, melt chocolate (9 Ounces) and coconut oil (2 tablespoons) **again, a microwave or double boiler will both work**.
- Prepare a mini muffin pan with mini muffin liners, or, use a silicone mold**.
- Spoon a dollop of melted chocolate into each of the molds (making sure you only use ½ of the chocolate), and toss the tray into the freezer for 5 minutes.
- Remove from the freezer, and spoon a dollop of the peanut butter combo (use all of the peanut butter). Then toss your tray back into the freezer for another 5 minutes.
- Remove from the freezer, and spoon the rest of the chocolate into the molds.
- 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:
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- For an easy, premade low carb chocolate, check out Lily's!
- Here are the silicone molds I used to make these fat bombs. I use them to make all sorts of fat bombs as well, so they're worth the investment.
- Nutritional information is based on 2 peanut butter cups, if you make 18 cups using this recipe.