Peanut butter chocolate fat bombs are the ultimate fat bomb recipe. The popular flavor combination of chocolate and peanut butter is enhanced with grass-fed butter instead of coconut oil, like most fat bomb recipes.
One of my favorite treats growing up was peanut butter cups. These chocolate peanut butter fat bombs taste very much like sugar free peanut butter cups. They're easy to make and super delicious.
Fat Bomb Recipes and What is a Fat Bomb?
Fat bomb recipes are easy to make and can be sweet or savory. Any high fat and low carbohydrate food can be a fat bomb: avocados, heavy cream, cheeses, avocados, mayonnaise, nut/seed butters - even bacon. Any combination of these ingredients results in a fat bomb. The most popular fat bombs are sweet treats made with coconut oil or coconut butter mixed with sugar-free chocolate or nut butters like peanut butter. When "fat adapted" (burning fat as fuel), fat bombs can provide additional energy.
Not everyone likes the taste of coconut. For that reason I made these peanut butter chocolate fat bombs with butter - Kerry Gold butter which is grass-fed and full of omega 3's. I used salted butter but you can use unsalted if you want. Reese's Peanut Butter Cups are both cloyingly sweet and salty so I used salted butter.
Why Low Carb Keto Fat Bombs?
Why would anyone eat something that is made almost entirely of fat? Well, many people who follow a low carb and keto life style like to keep their daily fat intake upwards of 60-80% of their daily caloric intake. I won't get into the science behind it, but by keeping carbs very low, their bodies run on fat instead of carbs. One can find information about low carb and ketogenic diets in my Low Carb Diet Beginners Guide.
I made this peanut butter chocolate fat bomb recipe in layers. It is just as good all mixed together as a "fudge". Because this recipe is so rich, we opt for cutting the fat bombs into 32 squares. Enjoy!
Do you prefer sweet or savory fat bombs?
Peanut Butter Chocolate Fat Bombs are 2 net carbs per serving!
[This post may contain affiliate links.]
Peanut Butter Chocolate Fat Bombs
Ingredients
Chocolate Layers
- 4 ounces unsweetened baking chocolate
- 6 ounces Salted Kerry Gold Butter, soft
- ½ cup low carb powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon Stevia Glycerite
Peanut Butter Layer
- 1 cup peanut butter***
- 4 ounces Salted Kerry Gold Butter, soft
- 2 tablespoons low carb powdered sugar
Instructions
- Spray an 8x8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
- Finely chop the chocolate and begin melting it in a double boiler for best results.
- Put the 6 ounces of butter in a medium bowl and sift the powdered sweetener over. Mix with a hand mixer until the sweetener begins to dissolve.
- Check the chocolate. Add the melted chocolate, vanilla, and stevia glycerite to the butter and beat until fluffy and almost mousse-like. This will take several minutes.
- Spread ½ of the mixture into the prepared 8x8 pan and place into the freezer. NOTE: If the chocolate was too hot and melts the butter, just put the mixture into the refrigerator for a few minutes until it cools-off and it will whip.
- Blend the ingredients for the peanut butter layer with a hand mixer until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
- Spread the chocolate mixture on top of the peanut butter layer and refrigerate over-night.
- Run a sharp knife along the sided of the pan that were not lined with the parchment and lift the whole thing out of the pan by puling up on the parchment. Cut into 32 pieces with a sharp knife and store in an air tight container in the refrigerator. Keeps up to 10 days in the refrigerator.
Notes
Nutrition
Anna
Used the unsalted Kerry Gold butter and halved the recipe. These are DELICIOUS! The first fat bombs we've tried. Unlike regular sugary snacks, one of these bars completely satisfies the craving for sweets.
Nawal Faysal
THESE TASTE SOOOOO GOOOOD!!!! I am literally not joking the peanut butter tastes just like the inside of Reese's pieces. I have never really been a fan of dark chocolate but the peanut butter brought it all together and definitely complimented its outer layers. I put a little extra swerve in the peanut butter and a little less butter. But, it still tastes phenomenal. TO be honest keto is kinda difficult for me, but these made it like 100000 times better!! Thank you so much fr this recipe.
Kim
Yay! I'm glad you have a treat you enjoy. That makes starting keto easier in the beginning and continuing for those who have a sweet tooth - like me! Have a nice day Nawal! -Kim
Courtney
Hi,
These taste lovely, how much did each portion weigh as ive made mine in different shapes so just want to check they should weigh rougly the same as yours so the macros are the same.
Thanks
Kim
Hi Courtney. I'm glad you liked the recipe. Unfortunately, I don't know how much each portion should weigh. I weigh upfront and not on the back end. Sorry. -Kim
Lori
I do not like stevia, I can taste it in everything! Yuck! So, I use monkfruit or Bocha sweet- which not only taste like, but measure just like sugar. What amounts would I need to replace the stevia with these sweeteners instead?
Kim
Hi Lori. I would sweeten to taste with what you have. I did some research on Bocha Sweet when it came out. It is a carbohydrate that is digested like fructose. So, while it doesn't spike blood sugar initially, it does get broken-down into glucose later on. I think that Bocha Sweet has a nice clean taste though. I hope this helps. -Kim
Nikki Mawditt
I just want to thank you SO MUCH Miss Kim. You have such a gift. This recipe alone has saved the sanity of a bunch of us here in Ohio doing Keto. My friend used to make these for me last year and they are to die for. But you have to know I just made some today using your recipe with Santa Cruz Organic Dark Roasted PB, Kerrygold and Swerve. OH MYYYYYYYYYY. Truly Unbelievable. Total net carbs in each fat bomb using the Santa Cruz (32 total) is only 0.75!!!!
Thank you!!!!!!!
Kim
Hi Nikki. Comments like this make my day. Thank you so much for taking the time to share this with me. I haven't heard of the Santa Cruz Organic Dark Roasted PB, but I will look for it. It sounds absolutely amazing. Have a wonderful day. -Kim
Tabatha cina
I substituted monk fruit for all Stevia. I'm not a fan of the after taste of any Stevia products so far. They were amazing. Best thing I've made dessert wise since going keto.
Allison Guzman
Just made these tonight!! Totally forgot to quick freeze the peanut butter layer before putting on the second chocolate layer so it made a little marble effect. So excited to try them tomorrow! Can I also save these in the freezer instead of the fridge?
Kim
Hi Allison. I haven't put them in the freezer, but there is not reason why you couldn't. I would think they would get really hard though. -Kim
Allison Guzman
Thanks Kim! Tried them today and they taste awesome! But they’re a little melty. Did I do something wrong?
Kim
Hello Allison. The peanut butter layer is soft, but the chocolate layers should be firm from the fridge. -Kim
Alissa
I've been scrolling comments trying to find any answer t my question. I don't have swerve. Only drops stevia, do you suggest I use just that? And how much of it?
Thanks
Kim
Alissa, great question. Don't use only stevia drops to sweeten this dessert. Stevia and chocolate have a synergistic effect which brings out the bitterness in each. This recipe will be too bitter if you use only stevia drops to sweeten it. -Kim
Cammie
I love the cup and saucer in your picture could you tell me who made it or where I can find it? The dessert looks great too!
Kim
Hi Cammie. I am so sorry it's taken me so long to respond. You email ended up in my spam folder for some reason. I purchased the cup and saucer from Tuesday Morning several years ago. I'll type what I see on the bottom: Rosanna (TM), L'Orangerie, Antique Botanical Fern Prints Circa 1860, Designed in the USA, Made in China. Good luck finding something similar! -Kim
Zac
Can I use powdered peanut butter?
Kim
I haven’t made it with powdered peanut butter, Zac. I don’t want to say “yes” and have them not turn out. -Kim
Zac
I will try it and I'll let you know how it turns out!
Kim
Okay. Deal! -Kim
Amanda Pedraza
The serving size states that it is 1 gram in the nutritional fact and I'm seeing that it gets cut into 32 squares...is 1 of the squares what is reflected in the nutritional facts? I'm getting lost in the comments ?
Kim
No Amanda. I am sorry. That "1 gram" used to be 1 piece but got changed when we switched over to a new recipe card. I seems that I missed changing some of them. The nutritional information is per piece. Sorry for the confusion. -Kim
Ellen
One word...amazing! Taste just like peanut butter cups, only better.
Kim
Yay! I'm glad you like the recipe, Ellen. They sure hit the spot sometimes. Thanks for taking the time to leave a comment. Have a great weekend. -Kim
Amber
Just made these today. I don't do artificial sweeteners, so I just used 4 oz of 85% dark chocolate, and left out all the other sweeteners. I also used natural peanut butter. They are amazingly rich, and almost have the texture of ice cream when frozen, they melt in your mouth so nicely! Even my non-keto husband (whose favorite combo ever is PB & chocolate) thought they were fantastic and not lacking in sweetness. Thanks for the great recipe! (If anyone's curious, I cut mine into 25 squares and they came to 1.9g net carbs per square.)
Kim
I'm glad you and your husband liked the recipe, Amber. Thanks for sharing your counts for using the 85% chocolate. -Kim
Amanda
Can you post your recipe? Did you still add butter to the peanut butter?
Laure
I made your chocolate peanut butter fat bombs, did not thicken so I added 1/4 cup heavy whipping cream, worked great!
Laure
I made your chocolate peanut butter fat bombs, did not thicken so I added 1/4 cup heavy whipping cream, worked great!
Kim
It didn't thicken, Laure? That's weird it's all fat. I'm glad you were able to get it to work with your addition. Have a great week. -Kim
caro
Yes! This turned out really well, even with substitutions (Lankanto gold instead of Sukrin Melis, 12T ditched cocoa & 4 T cocoa butter instead of unsweetened chocolate, and a few drops of chocolate Better Stevia instead of stevia glycerite). I just pureed the dry ingredients, added the wet/melted, pureed some more, and poured it in a pan.
Kim
Great, Caro. Thanks for sharing your subs. Have a great week! -Kim
Traci
The peanut butter layer is amazing! When I sampled it for taste, I started wondering about the other possibilities. Then I quickly stopped because I remembered I am no good at that. Thanks for the recipe!
Kim
So glad you enjoyed the recipe, Traci! Enjoy the rest of your week. -Kim
Michael
Looking at the ingredients - this is worth about 10 bucks a BAR.
This irish butter is nearly 8 bucks a bar alone here in the north east.
Kim
Michael, that is a bit of an exaggeration, but the ingredients are expensive. At $10 a bar the recipe would cost $160 when in actuality they are more like $1 plus a little more. In a cafe these would be several dollars each. I cut the recipe into 32 pieces because it is so rich.
I saw Kerry Gold butter at Walmart for $4.99. I chose it because it is high in omaga 3's. Some people like making bullet proof coffee with Kerry Gold butter and MCT or coconut oil. This is just a variation of that. If you don't want to use Kerry Gold butter, then use organic butter or what ever butter you prefer. The other ingredients are less expensive. You can sweeten it with your favorite low carb sweetener.
I hope some of these ideas help you out. Have a great day. -Kim
caro
Costco sells KerryGold in 3-bar boxes. Totally worth a trip.
Kim
You are right. They have the best price. Thanks for sharing! -Kim
A corsey
Good suggestion, just remember not all artificial sweeteners are created equal......
No pun intended
Stevia or sweeteners created from Stevia is the only one that does NOT kill your good bacteria in your gut. So choose wisely. ;0) thank you for the delicious recipe
McDonna
I am definitely going to give these a try. So many fat bomb recipes use cream cheese or other dairy. While I love dairy, it doesn't love me back. Butter isn't a problem, so this recipe has great potential!
Kim
I hope it works out for you! -Kim
Crystal
Would they still be as good with unsalted butter? I usually only get unsalted.
Kim
Sure, you can add salt to taste. The Reece's peanut buttercups have a lot of salt and this mimics it. Enjoy the recipe. -Kim
Mary Thornton
That look delicious yummy
Kim
Thank you, Mary. -Kim
Vanessa
I used erythritol and it tasted great but turned out gritty!!! Not my favorite texture but if I think of it like a salted caramel chocolate would be, the extra crunch can be ok I guess. Next time I will have to find a powdered sugar substitute. I didn't see the one you used at the grocery store but would have to order it online I guess. This fat bomb definitely kills a craving completely in one small bite!!! Came at a good time since my period is here and that is when I want chocolate and peanut butter!!! Now I have my secret weapon! LOL!
Kim
Hi Vanessa. I'm glad you liked the fat bombs - even with the grit! :) Did you powder the erythritol? The Sukrin Icing Sugar (Melis) and the Swerve both are very finely ground, which is nice. Always good to have a secret weapon when needed! Thanks for rating the recipe and leaving your feedback. Have a great week. -Kim
Leen
Hi do u know if powdered Splenda can substitute sukrin melis? I don't think I've seen in before ( from Canada)
Kim
Hi, Leen. Do you have an erythritol sweetener like Swerve? You can sub Swerve Confectioners or even use regular generic erythritol and powder it for this recipe. If you only have Splenda, use it to taste, but I would powder it so it will dissolve. Just for your information if you don't know - Splenda packets have less carbs than Splenda for baking which has added maltodextrin and may spike blood sugar. EZ-Sweets or liquid Splends works well, too, as a replacement for stevia. I hope you enjoy the recipe. -Kim
Stephanie
I loved it! It is hard to only eat one serving because they are delicious. I used a stevia extract and some of the pieces have a bitter aftertaste. Next batch I may try the EZ sweetz to avoid the aftertaste or not add the 1/4 tsp. After I put all the ingredients in except the stevia I had a taste it was still delicious. Great recipe!
Kim
Great, Stephanie, I think they are tasty, too. I don't like stevia drops, I think they are bitter. I like the stevia glycerite much better, but EZ Sweetz is perfect! Love the stuff although I never did replace when I ran out a few years ago. I'm glad it was good despite the few bitter pieces. Thanks for taking the time to leave a helpful comment. -Kim
Leah
These look amazing just one question I do not have nor have ever heard of Sukrin melis. Is there something that I can use as a substitute?
Kim
Thanks Leah. Great question. You can use Swerve Confectioners or powder regular granulated erythritol. You will need more of the regular erythritol because it is not a 1:1 sub like the Sukrin Melis (icing sugar) or Swerve Confectioners. -Kim
Kelly
I'm very impatient and did not wait for the chocolate to fluff. Took a while and I got bored. So I mixed in the peanut butter and additional butter to make an unlayered fat bomb. So good, like everything you post.
Kim
Well, I'm glad it was great all mixed up, Kelly. I'll have to try that. Thanks for taking the time to let me know how you like the recipe and to share your tweak. Have a great weekend. -Kim
Sarah
To clarify, is it 3 net carbs for two pieces or for one piece?
Kim
Hi Sarah. I changed the recipe to show the nutritional information for 2 pieces in the "notes". Let me know if this is more clear. Have a great day. -Kim
Stephanie
Hi Kim,
I am assuming the peanut butter is of the natural variety not Jif?
Kim
Stephanie, hanging my head in shame, it was not an all natural. I used a store bought brand (smooth) but one that had less sugar. Did I just lose my "Cool" card? Have a great weekend. -Kim
Beverly
Can you freeze the Fat Bombs?
Kim
Absolutely, Beverly! Since they are basically pure fat, they can be frozen for months if needed. Just thaw and store in the refrigerator or the peanut butter layer will get soft and squishy. They're really great. I hope you enjoy them! -Kim
Annette
I took my first bite this morning...pure bliss! My favorite sweet treat combination is peanut butter and chocolate...and this was perfect!
Kim
I'm so happy you think so, Annette! Chocolate and peanut butter is one of my faves, too! Thanks for taking the time to leave a comment. Have a great day! :) -Kim
Linda @ thefitty
I really want to make his with macadamia nut butter, if I ever see it in stores!
Kim
Hi Linda. I love your site. I think macadamia butter would be awesome! Yum! Have a great weekend. -Kim
Carrie
I made these last night and have already eaten four of them!! They are delicious and COMPLETELY take care of my sweet tooth, while giving me a great serving of fat to keep me satiated! I am loving your recipes! :0)
Kim
Carrie, I am thrilled that you are happy with the recipe. Thanks so much for taking the time to comment, you made my day. Have a nice weekend. -Kim
Lisa
These look so yummy, can't wait to try them! Just one question, at the end you say to cut into 32 pieces but nutrition is for 16 servings...was that a typo or is 1 serving 2 pieces?
Kim
Hi Lisa, great question. I provided the nutritional info for two sizes. Not everyone wants a larger size. Thank you for the kind comment and have a great day. -Kim
Jill
I love the photos on your blog - can you tell me about the beautiful botanical plate and mug in the photo?
Kim
Wow. Thanks, Jill, you have made my day with your compliment. I struggle so hard with photography... I purchased 2 plates and two mugs from Tuesday Morning almost 1 1/2 years ago. I'll type what I see on the bottom. You may be able to find some on ebay. Good luck!
Collectible Rosanna L'Orangerie Antique Botanical Fern Prints Circa 1860 Designed in the USA Made in China
Jill
Awesome, thanks so much
Kim
Thanks, Jill. You are very welcome. :) -Kim
monika
Your recipe doesn't make sense. First you say six ounces equals 170 grams and then you say four ounces equals 170 grams... Which is it?!??!!
Kim
I'm sorry Monika. I originally posted in ounces and someone asked me how many grams it was. I will convert in Google one more time and correct. -Kim
Done! It was a typo, i'm sorry. How annoying.
Barb sherer
What is stevia glycerate? As a liquid sweetener I usually use ezsweetz. Would this substitute? Or I have granular truvia.
Kim
Hi Barb. Great question. Stevia glycerite is a concentrated stevia product that I use in addition to erythritol so that I can use less. These ingredients are expensive. Yes, please use your EzSweetz per your taste. :)
Jolene Smith
Hi Kim - These are SOOOO good. Is the nutrition displayed showing NET carbs or total carbs? If this is net, where do the carbs come from? I can't imagine the PB leaves that much per serving - but maybe?!
Thanks!!
Kim
Hi Jolene. I'm SOOOO glad you like them! ;) They are two net carbs per serving. Yes, the peanut butter contributes carbs, the chocolate contributes carbs and even the butter contributes carbs. Luckily, they are pretty rich so one or two will do the trick. Have a great day! -Kim
Fran @ G'day Souffle'
Yum, these look so good. I recently lost 22 pounds on a low-carb diet- maybe I can 'sneak' one of these tasty bars from time to time!
Kim
Thanks, Fran, that means a lot coming from you. These treats are more salty than sweet so they trick your sweet tooth! Have a nice week. - Kim
Kaely
I also was getting a little tired of the coconut flavor... this looks awesome!
Kim
Thanks, Kaely. I hope you enjoy these. ;) -Kim
Mary Kay Banks
What is the powered sugar replacer??
Kim
Hi, Mary. You can use your favorite powdered sweetener like powdered erythritol, xylitol, Just Like Sugar Tabletop, Swerve. Any of those will work! Thanks for your question! -Kim