Keto Chocolate Peanut Butter Fat Bombs
No-bake chocolate peanut butter fat bombs made with cream cheese and coconut oil — about 2 g net carbs each, set in 30 minutes.
Serves 12 (12 fat bombs) · Prep 10 min · 30 minutes in the freezer
Ingredients
- 120 g full-fat cream cheese, softened
- 4 tbsp natural peanut butter
- 3 tbsp coconut oil, melted
- 30 g dark chocolate (85%+), chopped
- Keto sweetener to taste
- Pinch of flaky salt
Method
- Beat the cream cheese, peanut butter, melted coconut oil and sweetener until smooth.
- Spoon into 12 silicone moulds or mini paper cases.
- Melt the chocolate gently and drizzle over the top; add a pinch of flaky salt.
- Freeze for 30 minutes until firm. Keep in the fridge for up to a week.
Tip. Fat bombs are calorie-dense. Useful for hitting fat targets early on — the first thing to cut if weight loss stalls.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 110 kcal |
| Fat | 10.5 g |
| Protein | 2.1 g |
| Total carbohydrate | 2.6 g |
| Fibre | 0.6 g |
| Net carbs | 2 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 10% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in chocolate peanut butter fat bombs?
About 2 g net carbs per serving (2.6 g total carbohydrate minus 0.6 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.