Chocolate Peanut Butter Fat Bombs » Low Carb » Gluten Free

There’s something so delicate sounding about the words “Fat Bomb.”   

 Ok, no there isn’t. You’ll start to notice a theme with my recipes about how I try to keep things as easy as possible.  This is crucial to being successful with weight loss and low carb living.  

This is easy homemade chocolate plain and simple that you store in your freezer.  These little beauties have been so important in keeping me on track.  Any time I felt tired, didn’t want to do dishes, was hungry but hadn’t cooked anything, my family was eating treats I couldn’t have, or I just neededchocolatefortheloveofgod! I could rely on my fat bombs to save me.   My husband bought me this silicone mold for Christmas last year and I really love it.

There was a recipe for these that I tried when I first started out that had such wild varying amounts for the ingredients.  I could never remember it!   I had to have them in my freezer at all times though and that meant searching for the recipe over and over again. There are fairly few ingredients in this and it should be easy to remember!! So I decided to try my own recipe.  4 Tbsp’s each peanut butter, coconut oil, and butter.  Two Tbsp’s cocoa powder, sweeten to preference.  So much easier! I hope you enjoy them as much as I have. 

Chocolate Peanut Butter Fat Bombs
Serves 24
An easy to remember fat bomb recipe.
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  1. 4 tbsp Butter
  2. 4 tbsp Coconut oil (refined)
  3. 4 tbsp Peanut Butter
  4. 2 tbsp Unsweetened Cocoa Powder
  5. sweeten to taste (I use about 24 drops ez sweetz)
  1. Melt butter in microwave
  2. Add coconut oil, peanut butter, and cocoa powder.
  3. Blend with immersion blender.
  4. Add sweetener to taste.
  5. Pour into molds and freeze for 20 mins. (stores in freezer)
  1. If you accidentally sweeten too much you can add some salt to take it down a notch. Adding salt in regardless can be quite nice too. Just a pinch!
  2. 55 Calories; 6g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1 net carb
Up Late Anyway


    • Elizabeth Nimphius says:

      I’m really not sure how peanut butter and coconut go together. What you can do though is 6 tbsp butter, 6 tbsp coconut oil instead while omitting the peanut butter. (Make sure the melted butter isn’t super hot when you mix or it will separate.) You can also try mixing some peanut butter with some of your coconut oil and see if you like it or not because those will be the main flavors.

  1. Tammy says:

    I can’t wait to make these. I love that I have all the ingredients and there is nothing on the list that I would not normally buy to keep on hand. I don’t have a mold so I will try to see what I can successfully improvise.

    • Elizabeth Nimphius says:

      My apologies. What I meant to say was that “Unrefined” coconut oil has a very pronounced coconut flavor. “Refined” coconut oil has NO flavor at all. So if you will be using unrefined coconut oil it will not be purely chocolate and peanut butter flavored. You will definitely be able to taste the coconut. I just mixed some peanut butter with my unrefined and it was pretty tasty so I think it will work out alright!

  2. Mara Gollin-Garrett says:

    I see what you mean about the coconut oil. I would use less next time. They look super cute and I dropped 2 sugar free chocolate chips in each one. Made 20. Need it to be less coconutty and more chocolatey. Thoughts?

    • Elizabeth Nimphius says:

      I would use refined coconut oil (obviously) but you can go down on the coconut oil and add extra butter. Coconut is going to take over the flavor.

      6tbsp butter, 2 tbsp coconut oil, 4 tbsp nut butter. Something like that.

    • Elizabeth Nimphius says:

      Hmmmm. I don’t have chunky peanut butter but I do have peanuts. Fantastic idea! I might have to make that tomorrow!

    • Elizabeth Nimphius says:

      Hmmmm. Maybe all butter. That’s the least weird idea I have! Lol. Butter it is! So a stick of butter rather than half.

  3. Paula in the UP says:

    Just made these last night, F A N T A S T I C ! ! I only had chuncky PB so I blended it a bit with my immersion, to make it less chunky, worked like a charm. So easy, so delish!

    • Elizabeth Nimphius says:

      Hi there. At the top of the recipe it says “Serves 24”. Keep in mind I make them on the thinner side and don’t fill it all the way up.

      • Angela says:

        Okay 🙂 I was not sure if the batch made 24 or is the nutrition facts was for 24. Thank you for the response.

    • Elizabeth Nimphius says:

      What I use here is the equivalent of 1/2 cup sugar. So however much liquid stevia equals 1/2 cup sugar. Taste to make sure it tastes good. There should be a conversion chart for your sweetener on the box, bottle, or online.

  4. Dave Finkelstein says:

    I found the immersion blender unnecessary and I added all the ingredients to a bowl minus the sweetener and put it in the microwave for 30 seconds, stir, then 30 seconds more. Came out liquified and just stir a lot when adding sweetener. Even easier.

    • Jonnie says:

      I did the same as you, Dave. My sweetener of choice was erythritol and I didn’t allow it to dissolve – LOVE IT! Even helped give it the texture of a Reese Cup, especially with the salted butter. OMG! I’ll have to lock the freezer door to save myself! lol

  5. Barbara says:

    I dont have liquid sweetener. I have packets of stevia or bulk like Splenda. Any idea how much of one of those I would use?

    • kim says:

      I tired stevia to sweeten these and It was terrible. came out very bitter. I have not tried splenda yet. I left the cocoa powder out and made a delicious peanut butter batch with no sweetener. great for energy but not satisfy a sweet tooth

      • Elizabeth Nimphius says:

        I don’t like Stevia for that reason. I prefer liquid sucralose. Ez sweetz is the brand I use. This way there aren’t any fillers.

  6. Yaycha says:

    I was so excited to find such an easy recipe for my first fat bomb experience, but I entered in all my ingredients and they came out to 100 calories each instead of 55. I’m thinking it has to be the peanut butter. May I ask which one you use? Thanks!

    • Elizabeth Nimphius says:

      At the time I was using… Smuckers All Natural peanut butter, no added sugar. Make sure the information your using to add up the ingredients is accurate. Hope that helps!

  7. kim says:

    made these again. this time I found the liquid sweetener, and I also cut back a little on the cocoa powder and added a splash of caramel extract. So yummy!

  8. Shana says:

    These were amazing! I added 3 almonds to each fat bomb for a little candy bar crunch and I did 20 drops of Stevia and I struck perfection. Thanks for sharing this recipe.

  9. Joannie Harmon says:

    Just made these for my sweetie. He keeps having relapses and ends up eating an entire Hershey’s bar with peanut butter spread over it. I thought this recipe was worth a try to keep him on the straight and narrow so I made a batch tonight. He took one bite, eyes rolled back in his head and he started moaning. When he finally got it swallowed, he looked at me and said, “If these are truly no carb, I’m marrying you for sure!” Which is a good thing because I’m pretty sure he bought a ring today and is popping the question on my birthday this Friday 🙂 BUT the Fat Bombs sealed the deal of that I’m sure 🙂 Thanks for sharing all these amazing recipes.

    • Elizabeth Nimphius says:

      I don’t have the words but this pleases me so much!! All the recipes exist for the same reason. I hate deprivation and that two gorgeous people can get together without it means I’ve done my job. Just spread the word. Ok?

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