Easy Chocolate Peanut Butter Fat Bombs

Look, I’m gonna be straight with you — fat bombs are basically keto candy that actually helps your diet instead of destroying it. These little chocolate peanut butter rounds became my go-to when I hit that 3pm energy slump and wanted to raid the office vending machine.

Here’s what you need to know: fat bombs aren’t magic. They’re just a convenient way to hit your fat macros while satisfying that sweet tooth. I make a batch every Sunday, and Sarah actually steals half of them before I can portion them out. Can’t blame her.

So why do these work? Simple. High fat, moderate protein, basically zero net carbs. Your body stays in ketosis, you feel satisfied, and you don’t end up face-deep in a bag of chips an hour later. Trust me on this one.

Macros per fat bomb: 142 calories, 13g fat, 3g protein, 1g net carbs

Ingredients

• 1/2 cup coconut oil, melted
• 1/2 cup natural peanut butter (no sugar added)
• 1/4 cup powdered erythritol
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 tablespoons sugar-free chocolate chips (optional)

Instructions

1. Grab a medium bowl and whisk together the melted coconut oil and peanut butter until smooth. Don’t skip this step — lumpy fat bombs are sad fat bombs.

2. Add the powdered erythritol, cocoa powder, vanilla, and salt. Mix until everything’s combined and there are no cocoa clumps hiding in there.

3. If you’re using chocolate chips, fold them in now. I usually do because why not double down on chocolate?

4. Line a mini muffin tin with paper liners or just use a silicone mold. Spoon the mixture evenly into 12 cups.

5. Pop them in the fridge for at least 2 hours until they’re firm. I know waiting sucks, but melty fat bombs are messy.

6. Store in the fridge in an airtight container. They’ll keep for about a week, maybe a bit longer.

Tips

Bottom line: room temperature ingredients mix better. Let your peanut butter sit out for 30 minutes if it’s been in the fridge.

This is key — taste your mixture before molding. Different peanut butters have different salt levels, so you might want to adjust.

I overcooked the coconut oil the first time I made these. Don’t microwave it on high — just warm it until it’s barely melted. Hot oil will make your erythritol clump up.

Wanna switch it up? Try almond butter instead of peanut butter. Or add a pinch of cinnamon. My kids actually prefer the cinnamon version, which basically means I never get to eat them.

Give this one a shot and let me know what you think.