You’ll only need 3 ingredients to make these Reese’s-like fat bombs. They’re surprisingly filling. Perfect as a quick breakfast or pre-workout snack.
If you think you can’t have a dessert while on a keto diet, you’re wrong! Fat bombs are just one of those tasty treats you can make at home. Some fat bombs are complicated (they require more ingredients) while others are super simple. It depends.
How I came up with my chocolate peanut butter version of fat bombs: I was looking for low-carb “dessert” ideas to share with the whole family on Christmas eve. Most of my family members don’t follow a keto diet but desserts are sure to spark their curiosity. You get the idea.
I opened the fridge and found a fresh jar of Skippy Natural Super Chunk peanut butter and Chocolove Extreme Dark Chocolate (88% cocoa content). Great! These ingredients could make the perfect no-fuss fat bomb. They’re both low-carb and loaded with fats. Plus I had C8 MCT oil which, thankfully, I didn’t consume yet.
Before I dive more into the ingredients and recipe steps, I want to discuss a bit on fat bombs — for the benefit of those who don’t know!
What Is A Fat Bomb?
Fat bombs, as the term implies, are small, roundish snacks that are made mostly of fat. They contain only a small number of carbs and protein. Any ingredient that’s known to be fat-filled can be used to make fat bombs. Popular examples are peanut butter, coconut oil, MCT oil, butter, dark chocolate, and more.
If you want to sweeten your fat bomb, make sure to use a keto-friendly sweetener such as stevia or monk fruit. See this complete list of keto sweeteners.
As someone who’s on a keto diet, you might want to eat fat bombs once in a while to help increase your fat intake and get an energy boost. They’re so convenient you can pop one in your mouth a few minutes before a workout or heading out the door.
How to Make Keto Chocolate Peanut Butter Fat Bombs
Let’s get to it. First, prepare the ingredients. You’ll need 4 tablespoons of Skippy Natural Super Chunk peanut butter, a whole pack or 90 grams of Chocolove Extreme Dark Chocolate with 88% cocoa content, and 1 tablespoon of MCT oil. But please feel free to use another dark chocolate and peanut butter if you can find other options with a lower carb count.
The base of your fat bomb would be for the dark chocolate while the top layer would be for the peanut butter. Divide the chocolate into small pieces, place in a small pan, add 1 tablespoon of MCT oil, and let the mixture melt over low heat. Be careful not to overheat the chocolate or else you get a lumpy mixture. Stir slowly.
Once melted, pour it into a cupcake tin lined with cupcake liners. A whole bar of dark chocolate should fill 5 holes to make 5 fat bombs. Then allow the chocolate to harden. I recommend placing the cupcake tin in the freezer for a few minutes.
Next, prepare 4 tablespoons of low-carb peanut butter and melt it over low heat. Stir continuously to get an even mixture. Then pour into the cupcake tin, over the holes with the hardened dark chocolate. Put in the freezer again for a few minutes to harden.
There you have it! Remove the cupcake liner before eating the chocolate peanut butter fat bomb.
Ingredients I used:
- Dark chocolate – Dark chocolate fits into a keto diet. It’s important to choose dark chocolate with at least 70% cocoa solids. The higher the cocoa percentage, the lower the sugar content and the more antioxidants the chocolate contains. There are many dark chocolate brands out there to choose from like Lily’s Extremely Dark Chocolate — also popular in the keto space. Since I already had Chocolove Extreme Dark Chocolate (88% cocoa content) in the fridge, that’s what I used.
- Low-carb peanut butter – Peanut butter also fits into a keto diet plan as long as it’s natural and low-carb! Skippy is definitely a choice. One serving which is equivalent to 2 tablespoons has only 4 grams of net carbs. You can also use Smucker’s or Trader Joe’s.
- MCT oil – You can use coconut oil as a replacement. Some people claim that MCT oil makes your fat bombs “runny” but I didn’t experience that issue in this recipe though. MCT oil or coconut oil is a great way to add healthy fats into your diet. MCT oil in particular gets converted into ketones in your body, helping you enter a state of ketosis. For this recipe, I used Kiss My Keto’s C8 MCT oil.
Here is the finished product. I’m proud of these no-bake, no-fuss chocolate peanut butter fat bombs! Let’s take a bite!
I’ve stored my fat bombs in the fridge as I intend to consume them within 3 days, in between meals or before my exercise sesh.
Chocolate Peanut Butter Fat Bombs FAQs
1. What do these fat bombs taste like? Good question! They’re a combination of nutty and coffee-like (due to the strong cocoa content). It doesn’t have the traditional sweetness of chocolate like one would normally expect. Personally, I love the taste as I’m also making an effort to stop my sweet cravings. If you have the same goal, this 3-ingredient fat bomb recipe would be perfect.
2. What else can I add to this fat bomb recipe? To sweeten this recipe, I would recommend adding a few drops of liquid stevia (to taste) to the chocolate mixture.
3. How do I store these fat bombs? Make these fat bombs last longer by storing them in a freezer-safe plastic bag in the freezer. They should last 1 to 3 months. Keep each fat bomb apart and don’t stack them to prevent sticking.
4. When should I eat a fat bomb? Fat bombs can be eaten around your workout times (before or after a workout), as a snack, quick breakfast, or whenever you need a boost in energy.
5. What are the benefits of eating fat bombs? Fat is a satiating macronutrient, therefore, fat bombs help you feel fuller for longer. Fat bombs also help you meet your fat macros, provide energy, and support your fitness.
Chocolate Peanut Butter Fat Bombs (No Bake!)
- 90 grams dark chocolate
- 4 tbsp low-carb peanut butter
- 1 tbsp MCT oil
- Prepare the ingredients.
- Cut the chocolate bar into small pieces and place them in a small pan.
- Add MCT oil to the pan.
- Heat the mixture over low heat while stirring continuously until melted.
- Transfer the liquid mixture into a cupcake tin lined with cupcake liners. The chocolate mixture should be able to fill 5 holes.
- Let the mixture harden by freezing it for a few minutes.
- Take out the peanut butter and place it in a small pan.
- Heat it while stirring until melted.
- Transfer the peanut butter mixture into the cupcake tin, over the hardened chocolate mixture.
- Place the cupcake tin in the freezer again until the mixture hardens.
- Take out a fat bomb, remove the cupcake liner, and enjoy!
- Calories: 176
- Net carbs: 6g
- Fat: 16g
- Protein: 5g
- Sodium: 50g
