Chocolate Peanut Butter Cup Fat Bomb

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Makes About 14 fat bombs Calories per Serving 100 Carbs per Serving 13g Net Carbs per Serving 2g Prep Time 10 minutes Total Time 25 minutes


  1. For the bottom layer, melt the peanut butter and coconut oil together just until the coconut oil is smooth. Stir in KETO:SWEET Confectioner’s Blend until entire mixture is smooth. 
  2. Line 14 mini-muffin cups with mini liners. Divide the peanut butter mixture among the 14 mini-muffin spaces. Set muffin tin aside (do not refrigerate or freeze yet). 
  3. For the top layer, melt unsweetened chocolate and coconut oil together in small bowl. Stir together. Sprinkle in KETO:SWEET Confectioner’s Blend and stir until Confectioner’s Blend is fully incorporated and mixture is smooth. Working quickly, add a teaspoon of the chocolate mixture on the top of each fat bomb. 
  4. Freeze muffin tin for 15 minutes, or until fat bombs are frozen solid.  
  5. Remove each by carefully running a knife down the side; fat bombs should pop out easily. Store fat bombs in an air-tight container in the freezer. If you need to stack them, make sure to put parchment paper between each stack. Enjoy! 


  • Fat bombs keep best in the freezer and can be eaten directly out of the freezer
  • If no muffin tin mini liners are available, just spray the tin lightly with nonstick cooking spray. After freezing, fat bombs should pop out easily when running a knife along the side of each. 

Made With

Nutrition Info Per Serving

Serving size: 1 fat bomb

Net Carbs 2g
Calories 100
Total Fat 8g
Saturated Fat 3.5g
Cholesterol 0mg
Sodium 35mg
Total Carbs 13g
Dietary Fiber 2g
Sugars 1g
Protein 2g
Contains 9g ErythritolAllulose