Hey y’all! If you’re searching for a dreamy, guilt-free treat that’s creamy, chocolatey, and packed with peanut buttery goodness, this Chocolate Peanut Butter Cup Fat Bomb recipe is about to be your new best friend. Perfect for low-carb lifestyles, busy afternoons, or anyone looking to satisfy a sweet craving without the sugar crash! Let’s get cooking!
Why You’ll Love This
- Quick and easy to prepare with minimal ingredients and effort.
- Creamy, rich, and chocolatey flavor reminiscent of your favorite candy.
- Perfect for keto, low-carb, and gluten-free diets.
- Great for meal prep and healthy snacking on the go.
- Customizable with different flavor options and toppings.
Ingredients
- 1/2 cup natural creamy Peanut Butter (unsweetened)
- 1/4 cup coconut oil, melted
- 2 tbsp salted butter, melted
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- Pinch of sea salt
Directions
- Prep the Peanut Butter base: In a medium bowl, whisk together the Peanut Butter, 2 tbsp of the melted coconut oil, melted butter, 1 tbsp sweetener, 1/2 tsp vanilla extract, and a pinch of salt until smooth and well combined.
- Fill the molds: Line a mini muffin tin with 12 silicone liners. Divide the peanut butter mixture evenly among the liners (about 1 tbsp each), gently pressing to form a flat layer. Freeze for 10 minutes until set.
- Make the chocolate topping: In a separate bowl, whisk together the remaining 2 tbsp melted coconut oil, cocoa powder, 1 tbsp sweetener, and 1/2 tsp vanilla extract until glossy and smooth.
- Top the peanut butter layer: Remove muffin tin from the freezer. Spoon about 1/2 tbsp of the chocolate mixture over each peanut butter cup, spreading to cover completely.
- Chill until firm: Return the tin to the freezer for at least 20 minutes, or until the fat bombs are set and easily pop out of the liners.
- Serve and enjoy: Store fat bombs in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 2 months. Enjoy straight from the fridge for best texture!
Notes
- Use creamy, natural peanut butter for best consistency; stir well before measuring.
- Sweetener amount can be adjusted to taste—start with less and add more if needed.
- If you prefer, use almond butter or sunflower seed butter for a peanut-free option.
Variations
- Nut-Free: Substitute peanut butter with sunflower seed butter.
- Chocolate Almond: Use almond butter in place of peanut butter for a different flavor twist.
- Crunchy: Add 2 tablespoons of crushed peanuts or cacao nibs to the peanut butter layer for extra texture.
Required Equipment
- Mini muffin tin
- Silicone muffin liners
- Medium mixing bowls (2)
- Whisk or spoon
- Measuring cups and spoons
Storage Instructions
Store Chocolate Peanut Butter Cup Fat Bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw for a few minutes before enjoying if frozen.
Serving Recommendations
- Serve as an afternoon snack or post-dinner treat.
- Pair with a hot cup of black coffee or unsweetened tea for a keto-friendly dessert.
- Pack one or two in a cooler lunch bag for an on-the-go pick-me-up.
Pro Tips
- Let the peanut butter and chocolate mixtures cool slightly before layering to prevent melting.
- Smooth each layer with the back of a spoon for even, café-style fat bombs.
- Silicone liners make for easy removal and cleaner servings every time.
FAQ
- Can I use a different sweetener?
- Yes! Any powdered keto-friendly sweetener like monk fruit or stevia will work well in this recipe.
- Do I need to use silicone liners?
- Silicone liners make removal easy, but paper liners will also work if you don’t mind a little sticking.
- Can I double this recipe?
- Absolutely—simply double all ingredients and prepare in batches if your muffin tin doesn’t fit them all at once.
Prep time: 10 minutes
Total time: 40 minutes
Yield: 12 fat bombs
Ingredients
- 1/2 cup natural creamy peanut butter (unsweetened)
- 1/4 cup coconut oil, melted
- 2 tbsp salted butter, melted
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- Pinch of sea salt
Instructions
-
1In a medium bowl, whisk together the peanut butter, 2 tbsp of the melted coconut oil, melted butter, 1 tbsp sweetener, 1/2 tsp vanilla extract, and a pinch of salt until smooth and well combined.
-
2Line a mini muffin tin with 12 silicone liners. Divide the peanut butter mixture evenly among the liners (about 1 tbsp each), gently pressing to form a flat layer. Freeze for 10 minutes until set.
-
3In a separate bowl, whisk together the remaining 2 tbsp melted coconut oil, cocoa powder, 1 tbsp sweetener, and 1/2 tsp vanilla extract until glossy and smooth.
-
4Remove muffin tin from the freezer. Spoon about 1/2 tbsp of the chocolate mixture over each peanut butter cup, spreading to cover completely.
-
5Return the tin to the freezer for at least 20 minutes, or until the fat bombs are set and easily pop out of the liners.
-
6Store fat bombs in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 2 months. Enjoy straight from the fridge for best texture!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120cal
Protein:
2 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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