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So no matter how well you try to follow a ketogenic way of eating, we all get hit with those times when a quick snack is a must have!  These Chocolate Peanut Butter Fat Bombs are little wonderful miracles of deliciousness. Plus they are super convenient – you can make up a big batch and keep them in the freezer (which is what I do – I make them a few dozen at a time).

Most recipes out there call for stevia – and to be honest I just do NOT like the aftertaste of that stuff. But I have discovered Swerve which I do like as a sweetener for my baked goods.

This recipe is super simple too – and for a busy mom like myself fast and easy is always welcomed in the kitchen.  I make mine the size of regular peanut butter cups but you can make your smaller sized also if you use smaller muffin tins or silicone molds.

Remember to calculate your own nutrition information in a database using the brand names of your ingredients. I recommend FatSecret. Each brand will be slightly different and nutrition information can vary and your macros will also vary if you change the size of your fat bombs as well (my calculations below are based on the size fat bombs I have made with my brand ingredients).

If you need help on how to calculating your macros on your on recipes you can let me know anytime!

Chocolate Peanut Butter Fat Bomb Recipe - Slender Suzie - Pruvit

Chocolate Peanut Butter Fat Bombs

  • Author: Sue Hall, Certified Keto Coach



Chocolate Layer

  • 4 tablespoons coconut oil melted
  • 8 tablespoons natural peanut butter (peanuts & salt only)
  • 8 tablespoons unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp Swerve

Peanut Butter Layer

  • 4 tablespoons coconut oil melted
  • 8 tablespoons natural peanut butter, peanuts & salt only
  • 1/2 tsp vanilla extract
  • 1/2 tsp Swerve


  1. Line 12 cup muffin tin with muffin papers.
  2. Combine all ingredients for chocolate layer and stir until smooth.
  3. Divide chocolate mixture into the muffin papers in your muffin tin.
  4. Freeze for approximately 10 minutes.
  5. While chocolate layer is freezing, combine all ingredients for the peanut butter layer.
  6. Remove muffin pan from freezer and divide peanut butter mixture and pour over top of chocolate layer.
  7. Return muffin pan to freezer and free until firm.
  8. Keep frozen or refrigerated until ready to eat.