Fat Bombs

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Fat bombs make for a great low-carb/Keto snack that’s peanut butter-chocolate flavored, high in good fats, and low in carbohydrates. 

These snacks are quick and easy to make, store well, and best of all, taste delicious! For more Keto-friendly recipes, check out this Ground Turkey Stir Fry, this Mexican Chicken-Avocado Salad, or these Beef Lettuce Wraps (just leave out the rice).

Image of the ready-to-eat Keto Fat Bombs in a stack.

If you’re not familiar with Keto or other low-carb diets, you may be scratching your head at the title of this recipe. But today I’m hoping to answer all of your questions about Fat Bombs and leave you with our favorite recipe (chocolate and peanut butter-flavored of course!). 

Although I don’t personally follow a low-carb or Keto diet, I have so many friends and family members that do. I’ve also gotten enough requests for low-carb recipes that I’m working on incorporating more on the site–starting today with fat bombs!

Process shot-- image of the peanut butter and coconut oil in a bowl

Fat bomb FAQs

Fat bombs were originally designed for followers of a ketogenic diet. One of the key principles of a Keto diet is to have up to 70% of your daily calorie consumption consist of fat. Fat Bombs are a mixture of ingredients filled with healthy fats to help you reach that goal. These ingredients are mixed together and then poured into a miniature muffin tin to form delicious bite-sized treats.
These chocolate-peanut butter bites taste like a mix between peanut butter cups and fudge! They’re made up of peanut butter, coconut oil, cocoa powder, and stevia (a keto-friendly sweetener). 


Because coconut oil is the base of this recipe, Fat Bombs soften and melt very quickly. Keep them in the freezer and enjoy straight from there!

Variation ideas

  • Add in finely chopped nuts. Peanuts, almonds, macadamia nuts, walnuts, pecans, etc. will all work.
  • Change up the nut butter. Try almond butter, coconut butter, cashew butter, etc. in place of peanut butter.
  • Add cream cheese. For a more cheesecake-flavored bomb, add cream cheese to the dough.

Image of the Fat Bombs stacked with a bite out of the top one.

More low carb recipes:

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Fat Bombs

5 from 8 votes
Fat bombs make for a great low-carb (Keto) snack that's high in fat and low in carbohydrates. These Fat Bombs are peanut butter chocolate flavored. 
Print Recipe

Fat Bombs

5 from 8 votes
Fat bombs make for a great low-carb (Keto) snack that's high in fat and low in carbohydrates. These Fat Bombs are peanut butter chocolate flavored. 
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword fat bombs
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 fat bombs
Calories 95kcal
Author Chelsea


  • 1/2 cup natural peanut butter (Note 1)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons unsweetened cocoa powder
  • scant 1/4 teaspoon liquid stevia
  • 1/16 teaspoon (just a TINY pinch) fine sea salt optional (omit if salt is added to peanut butter)


  • Line a miniature muffin tray with mini cupcake liners and set aside. You can use coconut oil cooking spray, but we found they did not come out very easily/clean.
  • Add the peanut butter (See Note 1) and coconut oil in a microwave-safe bowl and microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until oil is melted.
  • Add in the remaining ingredients: cocoa powder, stevia, and salt. Stir until combined and smooth. Pour the fat bomb "batter" into each cupcake liner to fill about 3/4 the way full. You should be able to fill 12 cavities.
  • Freeze for at least 1 hour before enjoying. Store in an airtight container in the freezer. No need to thaw before eating. Fat Bombs get melty very quickly when out of the freezer.

Recipe Notes

Note 1: To be keto-compliant, peanut butter should not contain any sugar, so be sure to check the label.

Nutrition Facts

Calories: 95kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 59mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.




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Recipe Rating


  1. 5 stars
    I love the idea of keeping them in the freezer. That will be so refreshing in the upcoming summer months!

  2. 5 stars
    I’m making these ASAP! I always like to have fat bombs in the freezer and this recipe sounds delicious!

  3. The recipe states to add cream cheese, as optional, but doesn’t state the measured amount in proportion to the base recipe. Can you clarify?

  4. 5 stars
    I didn’t have unsweetened cocoa powder so I used 6 mini squares of an unsweetened cocoa bar that had ginger in it, too. Also, I substitued almond for peanut butter and added shredded coconut flakes and 1 organic almond on top. The use of an ice cube tray was great!

  5. 5 stars
    I mixed all of the ingredients together and stirred til well blended. Then I microwaved for 20 seconds, stirred til smooth, and poured into molds and placed them in the freezer. My ingredients brought these Delicious Fat Bombs to a whopping 81% fat! Thanks for the recipe 😋

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