Go Back
Stack of three homemade peanut butter cups with a bite taken out of the top one to show the creamy filling.

Keto Chocolate Peanut Butter Cup Fat Bombs

Indulge in these rich and creamy Chocolate Peanut Butter Cup Fat Bombs, a perfect low-carb, sugar-free dessert or snack designed to satisfy your sweet tooth while keeping you in ketosis.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Butter Layer
  • 1 cup Creamy Peanut Butter natural, unsweetened, no sugar added
  • 1/4 cup Powdered Erythritol or other keto-friendly powdered sweetener, adjust to taste
  • 2 tbsp Coconut Oil melted
  • 1 tsp Vanilla Extract
For the Chocolate Layer
  • 1/2 cup Sugar-Free Chocolate Chips e.g., Lily's, ChocZero
  • 1 tbsp Coconut Oil

Equipment

  • Mini Muffin Pan
  • Paper Liners (mini)
  • Mixing Bowls
  • Spoon or Spatula
  • Microwave-safe bowl

Method
 

Prepare Muffin Pan
  1. Line a 12-cup mini muffin pan with paper liners. Set aside.
Make the Peanut Butter Layer
  1. In a medium mixing bowl, combine the unsweetened creamy peanut butter, powdered erythritol, 2 tablespoons of melted coconut oil, and vanilla extract. Stir well with a spoon or spatula until completely smooth and thoroughly combined.
  2. Divide the peanut butter mixture evenly among the 12 prepared mini muffin liners. Press down lightly with the back of a spoon to create a flat, compact base. Place the muffin pan in the freezer for 10-15 minutes to allow the peanut butter layer to firm up slightly.
Prepare the Chocolate Layer
  1. While the peanut butter layer is chilling, prepare the chocolate topping. In a microwave-safe bowl, combine the sugar-free chocolate chips and 1 tablespoon of coconut oil.
  2. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.
Assemble and Chill
  1. Remove the muffin pan with the firmed-up peanut butter layers from the freezer. Pour the melted chocolate mixture evenly over each peanut butter base, ensuring it covers the entire top surface. Gently tap the pan on the counter a few times to help level the chocolate.
  2. Return the muffin pan to the freezer for at least 30-60 minutes, or until the chocolate layer is completely set and firm to the touch.
  3. Once fully set, carefully remove the Chocolate Peanut Butter Cup Fat Bombs from their paper liners. They are now ready to enjoy!

Notes

Store leftover fat bombs in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1-2 months. They are best enjoyed chilled. You can add a sprinkle of flaky sea salt on top of the chocolate layer before chilling for a delicious sweet and salty contrast.