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