Keto Peanut Butter Fat Bombs With Chocolate Cookie Crust are the perfect handheld treat. It doesn’t get much better than creamy peanut butter layered between a chocolate cookie crust. These fat bombs are low-carb, grain-free, and gluten-free!
These Keto Peanut Butter Fat Bombs are the perfect way to satisfy those cravings for sugar and sweets, while at the same time keeping you full.
In this recipe, we took a traditional fat bomb and upgraded it by adding a delicious chocolate crust.
These keto fat bombs taste like homemade peanut butter cups mixed with cookies. It’s like all your favorite desserts rolled up into one divine keto treat!
Why you will love these Keto Peanut Butter Fat Bombs!
- No bake: Any treat that doesn’t need an oven is a win in our book!
- Simple ingredients: There’s nothing fancy here. You should have everything to hand in your keto pantry!
- Make ahead: These fat bombs are great to have on hand when you need something quick. They have a fairly long shelf life and are freezer friendly.
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Ingredients
Here are the ingredients you need to make these fat bombs:
How To Make Keto Peanut Butter Bombs
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb fat bombs.
Step #1. Mix the Cookie Ingredients Together
Mix together all the chocolate cookie crust ingredients (except the butter) in a medium bowl.
Pour the melted butter into the mixture and stir to combine
Step #2. Assemble the Fat Bombs
Before you get started assembling these fat bombs, you have an important decision to make.
Twelve fat bombs made in a regular sized muffin tin or twenty-four fat bombs made in a mini tin? Its your pick!
Once you pick your size, put a cupcake liner in each well.
- A) Add the Cookie Crust – Measure out 2 tablespoons (use only 1 tablespoon if using a mini tin) of the chocolate mixture and press it into the bottom of the cupcake liner with your fingers and repeat on each one. Set the remaining chocolate mixture aside and place the muffin tin in the fridge for 20 minutes.
- B) Add the Peanut Butter Filling – Make the filling by mixing the coconut oil, peanut butter, erythritol, and vanilla extract in a saucepan over medium-low heat. Slowly melt the coconut oil and peanut butter stirring continuously. Remove the muffin tin from the fridge and pour the peanut butter mixture on top of the choocalte crust. Only fill the cups about 2/3 full. Remember to leave enough room for the other half of the chocolate cookie topping. Put the muffin tin back in the fridge for another 45 minutes or until the mixture firms up.
- C) Top with More Cookie Crust – Take the muffin tin out of the refrigerator once more and evenly divide the remaining chocolate cookie mix among the fat bombs. Then use the backside of a spoon to smooth the mixture down and press it in slightly.
- D) Chill Again – Now all you have to do is put them back in the refrigerator for 20 minutes before serving them.
Recipe Notes and Tips
- Chill between layers. The secret to making these fat bombs is putting the muffin tin in the refrigerator after each step. Let each layer set before adding the next so that the mixtures don’t bleed into each other.
- Omit the coffee. Use instant coffee, not ground coffee. Just a little bit of instant coffee will enhance the flavors of the cocoa. If you don’t like the flavor of coffee and don’t have any on hand, you can omit this ingredient.
- Use smooth peanut butter. This recipe works best with smooth peaunt butter instead of crunchy.
- Double the recipe. Make a double batch and freeze them so you can have plenty on hand whenever you need a quick treat.
Frequently Asked Questions
Fat bombs typically last about 1-2 weeks in the refrigerator before they start to change the texture. If you don’t think you’ll be able to eat them that quickly, store them in the freezer, they will last longer.
In fact, that’s the best way to store them if you don’t think you’ll eat them right away. Just make sure to wrap them up individually in plastic wrap first so they don’t all freeze in a giant block.
They will last about 3-6 months in the freezer. When you are ready to eat them, just let them thaw on the counter/table at room temperature for a few minutes. They will taste so refreshing.
Don’t just reach for the first jar of peanut butter you see on the shelf. Most of the popular brands of peanut butter have added sugar. Look for no-sugar-added varieties.
Even some “all-natural” labels have added sugars, so read those labels. If you need a peanut-free version of this recipe, replace the peanut butter with sun-butter or another unsweetened nut butter. It will still taste scrumptious.
Honestly, we used them and prefer this to making them without the liners. It makes the clean-up process a lot easier and gives these fat bombs pretty ridges – just like a Reese cup!
More Keto Dessert Recipes
If you’d like more delicious dessert recipes that are perfectly keto, then check out these favorites:
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We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person’s unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Keto Peanut Butter Fat Bombs with Chocolate Cookie Crust
Keto Peanut Butter Fat Bombs With Chocolate Cookie Crust are the perfect handheld treat. It doens’t get much better than creamy peanut butter layered between chocolate cookie crust. These fat bombs are low-carb, grain-free, and gluten-free!
Servings: 12 Servings
Calories: 262kcal
Ingredients
For Chocolate Cookie Crust
For Peanut Butter Filling
Instructions
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Line a 12-well muffin tin with cupcake liners.
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Mix together all the chocolate cookie crust ingredients (except the butter) in a medium bowl.
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Pour the melted butter into the mixture and stir to combine.
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One at a time, measure out 2 tablespoons of the chocolate crust mixture and use your fingers to press it into the bottom of each cupcake liner. Set the remaining chocolate crust mixture aside.
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Place the muffin tin in the refrigerator for 20 minutes to the crust can set.
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Next place the peanut butter filling ingredients in a saucepan over medium-low heat. Slowly melt the coconut oil and peanut butter stirring continuously. Once melted, remove from heat.
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Take the muffin tin out of the refrigerator and use a spoon to gently add 1 tablespoon of the peanut butter mixture onto the top of each cookie layer.
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Put the muffin tin back in the refrigerator for an additional 45-60 minutes until the peanut butter filling is firm.
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Take the muffin tin out of the refrigerator and evenly divide the remaining chocolate cookie mix among the 12 fat bombs. Using the back of a spoon, gently press the chocolate mixture onto the top of the peanut butter filling.
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Put back in the refrigerator for 20 minutes before serving.
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Transfer any leftover fat bombs to a sealed container and store in the fridge for up to 7 days.
Notes
- Chill between layers. The secret to making these fat bombs is putting the muffin tin in the refrigerator after each step. Let each layer set before adding the next so that the mixtures don’t bleed into each other.
- Omit the coffee. Use instant coffee, not ground coffee. Just a little bit of instant coffee will enhance the flavors of the cocoa. If you don’t like the flavor of coffee and don’t have any on hand, you can omit this ingredient.
- Use smooth peanut butter. This recipe works best with smooth peaunt butter instead of crunchy.
- Double the recipe. Make a double batch and freeze them so you can have plenty on hand whenever you need a quick treat.
Nutrition
Calories: 262kcal | Carbohydrates: 8g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Sodium: 215mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Calcium: 37mg | Iron: 1mg
