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Keto Diet Recipes: No-Bake Chocolate Peanut Butter Fat Bombs
Looking for Keto Diet Recipes that are both easy and delicious? These no-bake chocolate peanut butter fat bombs are a quick, low-carb, high-fat treat—perfect when you need a healthy pick-me-up.
I still remember my first bite: rich dark chocolate melting into creamy peanut butter, all without an oven in sight. These ketogenic fat bombs are more than a snack—they’re a satisfying little boost when sugar cravings strike or energy dips in the afternoon. They shine year-round (especially around the holidays when chocolate calls my name), and they cost under a dollar to make. I love whipping them up on busy weeknights or prepping a batch before weekend get-togethers. Trust me, once you try these, they’ll earn a spot in your go-to Keto menu.
Why You’ll Love This Recipe
– No oven or complicated baking—just mix and chill.
– Ready in under 10 minutes, plus chill time.
– Low-carb, high-fat, sugar-free goodness (with stevia or erythritol).
– Perfect for curbing chocolate and peanut butter cravings.
– Portable and gift-worthy for friends following a ketogenic diet.
– Budget-friendly ingredients you likely have on hand.
– Totally customizable with your favorite nut butter.
– Crowd-pleaser at potlucks, brunches, or holiday gatherings.
Ingredients
– 1 cup creamy natural peanut butter (no added sugar; almond or cashew butter works too)
– ¼ cup coconut oil, melted (refined for no coconut flavor, or unrefined if you like the tropical hint)
– 3 tbsp unsweetened cocoa powder (use Dutch-process for richer color)
– 3 tbsp powdered erythritol or 2 tbsp powdered stevia (adjust to taste)
– 1 tsp pure vanilla extract (look for non-GMO, alcohol-free if preferred)
– Pinch of sea salt (preferably flaky, like Maldon)
– Optional topping: 1 tbsp chopped roasted peanuts or sugar-free dark chocolate shavings
(Tip: chill peanut butter slightly to get firmer bombs—and sift your cocoa powder to avoid lumps.)
Directions
1. In a medium bowl, whisk melted coconut oil and peanut butter until smooth.
Let me tell ya, ensuring both are at room temperature helps them blend like a dream.
2. Stir in cocoa powder, sweetener, vanilla extract, and sea salt until fully combined.
Use a silicone spatula to scrape the sides for no waste—and you’ll know it’s ready when the mix looks glossy.
3. Spoon mixture into a silicone mold or line a mini muffin tin with paper liners.
A melon baller or small cookie scoop makes uniform fat bombs, which freeze faster.
4. Sprinkle optional toppings on each bomb while the surface is still soft.
I love a few crushed peanuts for crunch or a quick grating of sugar-free chocolate.
5. Freeze for at least 30 minutes, or chill in the fridge for an hour if you’re not in a rush.
You’ll know they’re ready when they pop out cleanly and hold their shape.
6. Transfer the hardened bombs to an airtight container, placing parchment paper between layers.
This keeps them from sticking together—trust me, I’ve learned the hard way!
Servings & Timing
Makes 12–15 fat bombs
Prep Time: 10 minutes
Chill Time: 30–60 minutes (depending on freezer vs. fridge)
Total Time: about 1 hour (most of that is hands-off!)
Variations
– Swap peanut butter for almond or cashew butter for a different nutty twist.
– Add 1 tbsp unsweetened shredded coconut to the mix for texture.
– Stir in 1 tsp instant espresso powder to amp up the chocolate flavor.
– Fold in 1 tbsp chopped sugar-free dark chocolate chips for extra bite.
– Top with a sprinkle of sea salt or crushed freeze-dried raspberries.
– Use flavored extracts (mint, orange) in place of vanilla for seasonal flair.
Storage & Reheating
Store in an airtight container in the fridge for up to two weeks, or keep them in the freezer for up to 3 months. If frozen, simply transfer a few bombs to the fridge an hour before snacking—no microwave needed. These little delights thaw quickly at room temperature. Make-ahead tip: batch prep a double recipe and share extras with friends or stash them in your freezer stash for busy weeks.
Notes
I’ve tested this recipe over the years—one tweak I swear by is sifting the cocoa powder first; it avoids specks that don’t dissolve. Also, using a silicone mold means zero cleaning hassles (versus paper liners that can tear). If your peanut butter is too dry, add a teaspoon more coconut oil. Conversely, thick nut butter may need a smidge more sweetener to balance. Play around until you hit your sweet spot!
FAQs
Q: Can I use salted peanut butter?
A: Absolutely—just skip the added sea salt in the recipe or reduce it to a small pinch.
Q: What’s the best sweetener for ketosis?
A: I stick to erythritol or stevia—both have zero net carbs and won’t spike blood sugar.
Q: How do I prevent fat bombs from sticking?
A: Use silicone molds or chill on parchment paper; a light spray of oil helps release them.
Q: Are these suitable for dairy-free diets?
A: Yes—this recipe is naturally dairy-free. Just check your sweetener labels to be sure.
Q: Can I make them nut-free?
A: Swap peanut butter for sunflower seed butter or soy nut butter—flavor and texture are similar.
Q: Why are mine crumbly?
A: Likely due to too much cocoa powder or not enough coconut oil—add a bit more oil, then re-chill.
Q: How many carbs per bomb?
A: On average, each bomb has about 1–2g net carbs, depending on your sweetener choice.
Q: Can I add protein powder?
A: Sure—mix in one scoop of unflavored or chocolate keto-friendly protein powder, but reduce cocoa a tad.
Conclusion
These no-bake chocolate peanut butter fat bombs hit every note—low-carb, high-fat, healthy, and downright delicious. They’re quick to make, freezer-friendly, and endlessly adaptable to your taste. Give them a try, then come back to let me know how you customized yours or explore my Keto Cauliflower Pizza and Low-Carb Almond Flour Pancakes for more easy Keto Diet Recipes. Happy snacking!
Keto Diet Recipes: No-Bake Chocolate Peanut Butter Fat Bombs
Ingredients
- 1 cup creamy natural peanut butter no added sugar; almond or cashew butter works too
- ¼ cup coconut oil, melted refined for no coconut flavor, or unrefined if you like the tropical hint
- 3 tbsp unsweetened cocoa powder use Dutch-process for richer color
- 3 tbsp powdered erythritol or 2 tbsp powdered stevia adjust to taste
- 1 tsp pure vanilla extract look for non-GMO, alcohol-free if preferred
- Pinch sea salt preferably flaky, like Maldon
- 1 tbsp chopped roasted peanuts or sugar-free dark chocolate shavings Optional topping
Instructions
- In a medium bowl, whisk melted coconut oil and peanut butter until smooth. Let me tell ya, ensuring both are at room temperature helps them blend like a dream.
- Stir in cocoa powder, sweetener, vanilla extract, and sea salt until fully combined. Use a silicone spatula to scrape the sides for no waste—and you’ll know it’s ready when the mix looks glossy.
- Spoon mixture into a silicone mold or line a mini muffin tin with paper liners. Sprinkle optional toppings on each bomb while the surface is still soft.
- Freeze for at least 30 minutes, or chill in the fridge for an hour if you’re not in a rush. Transfer the hardened bombs to an airtight container, placing parchment paper between layers.
