Keto chocolate peanut butter fat bombs
July 9, 2026 · 2 min read
Fat bombs solve a specific problem: the keto sweet craving at the end of the day or between meals. These freeze solid, stay good for weeks, and have less than 1g net carbs each. Make a batch on Sunday and pull one or two out when you need them.
The base is cream cheese and butter beaten smooth with peanut butter and cocoa — no baking, no cooking, no candy thermometer. The hardest part is waiting for the mixture to chill before rolling.
Ingredients
- 4 oz (113g) full-fat cream cheese, softened to room temperature
- 1/4 cup (64g) natural peanut butter (no added sugar; almond butter works too)
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder, plus more for rolling
- 2–3 tablespoons powdered erythritol or monk fruit sweetener, to taste
- 1/2 teaspoon vanilla extract
- Pinch of salt
Steps
- Beat the cream cheese and butter together in a bowl until smooth and combined.
- Add the peanut butter, cocoa powder, sweetener, vanilla, and salt. Mix until the mixture is uniform and thick. Taste and adjust sweetener if needed.
- Refrigerate the mixture for 20–30 minutes until firm enough to roll.
- Roll into 12 balls using a tablespoon as a guide. Roll each ball in a small dish of cocoa powder to coat.
- Place on a parchment-lined tray and freeze for at least 1 hour until firm. Transfer to a freezer-safe bag or container.
- Serve straight from the freezer — they soften quickly at room temperature. Keep them frozen.
The sweetener
Use powdered erythritol or a powdered monk fruit/erythritol blend, not granular — granular erythritol doesn't dissolve fully and leaves a slightly gritty texture. Powdered versions mix smooth. Start with 2 tablespoons and add more to taste; the sweetness also depends on the cocoa bitterness and peanut butter brand. The keto sweeteners guide covers the options and which ones to avoid.
Nut butter options
Peanut butter is the classic and brings a good fat-to-protein ratio. Use natural peanut butter with no added sugar (many commercial peanut butters add sugar or corn syrup solids). Stir well before measuring if the oil has separated.
Almond butter is a good substitute — nuttier flavor, similar consistency. Cashew butter is higher in net carbs and less ideal.
Sunflower seed butter works for nut-free versions with a similar texture, though the flavor is earthier.
Variations
Dark chocolate coating. Melt 1 oz of 85%+ dark chocolate with 1 teaspoon coconut oil and dip the frozen balls. Adds roughly 1–2g net carbs per bomb depending on the chocolate.
Peppermint. Replace vanilla with 1/4 teaspoon peppermint extract. Roll in crushed sugar-free peppermint candy if you can find it.
Mocha. Add 1 teaspoon of instant espresso powder to the base mix. Deepens the flavor significantly.
Coconut. Roll in unsweetened shredded coconut instead of cocoa powder.
Storage
Frozen: up to six weeks in a sealed container. Room temperature: they soften in about 10 minutes, which is enough to eat but not enough to store — always keep them frozen. Take one or two out at a time.
Tell Copper Keto Companion "two chocolate peanut butter fat bombs" and it works out the net carbs. See keto snacks for the broader list of what to keep on hand.