The BEST Chocolate Peanut Butter Fat Bombs (low carb)

These peanut butter cup fat bombs are the perfect low-carb snack that can be made in under 30 minutes with a few simple ingredients!

Sadly fats have been blamed for the damage that carbs have done to health in the past several decades.  Good, natural fats are not the problem!  Ultra-processed, unnatural sources of fat like seed oils CAN be blamed for lots of health problems.  But natural, accessible, good fats like butter, tallow, lard, avocado, coconut oil, etc. are not only beneficial but essential for health.

I’ve been working on healing my gut after having baby #5 and experiencing an auto-immune flare (again) which is more likely to happen after having a baby.  Part of my gut healing process involves cutting grains, but I do NOT cut fat and I focus on getting about 1 gram of protein for my ideal body weight, adequate fiber, and essential minerals + ferments while being mindful of net carbs / carb count.  Getting enough fat can be tricky which is why I love having fat bombs in the freezer even though I’m not on a “keto diet.”  However – if you are keto or high fat intake these will be right up your alley!

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Why You’ll Love This Recipe

• This is one of my favorite fat bomb recipes because it doesn’t require any added sugar, but still feels like such a treat and sweet tooth fix without actually being sweet!
• This recipe can be modified if you’d like to use coconut oil or other healthy fats instead of butter for the base.
• If you really want some added sweetness you can add a bit of honey, maple syrup, or liquid stevia for the perfect snack.

Spend the day with me in my kitchen & make these pb fat bombs!

What You’ll Need

INGREDIENTS

PEANUT BUTTER LAYER (BOTTOM)

• 3/4 cup butter
• 3/4 cup nut butter such as peanut butter or almond butter
• 1 tsp vanilla extract
• 1/4 t salt

CHOCOLATE LAYER (TOP)

• 1/2 cup coconut oil
• 1/4 cup cocoa powder
• flaky sea salt for topping (optional)

TOOLS

• silicone molds for cupcakes
• muffin tin
• small glass bowl
• whisk

Step-By-Step Instructions

MAKE THE BOTTOM LAYER

1. Line a muffin tin with 12 silicone liners
2. Melt butter for the peanut butter layer in a small glass bowl.  
3. Add peanut butter, vanilla extract, and salt to the melted butter and whisk until the mixture is smooth with no chunks. 
4. Spoon 2 tablespoons of the peanut butter mixture into each liner, save the glass bowl to make the chocolate layer.

MAKE THE TOP LAYER

1. ?Melt coconut oil in the glass bowl.
2. Add the cocoa powder to the coconut oil and whisk until smooth.
3. Spoon a tablespoon of the chocolate coconut mixture on top of each peanut butter layer and stir so it floats and settles on the top of each one.
4. (optional) top each with sea salt

Place the peanut butter fat bombs in the freezer to chill and set for 20 minutes before eating or in the fridge for 30 minutes.

FAQ

Can I add other things to these fat bombs?

• Yes, you can get creative with add-ins like chocolate chips, using crunchy peanut butter as opposed to creamy peanut butter, using monk fruit sweetener, etc.  You can also switch the peanut butter chocolate layers.

Are peanut butter fat bombs considered a keto dessert?

• Yes, this dessert is keto-friendly as it is high in fat and protein but not carbs so they are satiating without causing spikes in blood sugar.

Tips

• Ingredients matter.  If you’re trying to clean up your diet or lose weight, use quality ingredients like natural peanut butter or coconut oil, grass-fed butter, etc..
• Added sugar is hidden in everything!  If you are watching your added sugar or carb intake, check the labels on your peanut butter and cocoa powder to make sure there is no added sugar or artificial sweeteners.
• These chocolate peanut butter fat bombs are a great way to get in quality fat and make the perfect treat or late night snack, but don’t overdo it as they are very dense!
• For some added protein, add a scoop of whey or milk protein isolate.

Storage

Peanut butter fat bombs can be stored in an airtight container in the freezer for up to 3 months or in the fridge for up to a week.  If you store them in the freezer, let them sit out at room temperature for about 10 minutes before eating them so they’re easy to bite into.

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