Keto Chocolate Peanut Butter Fat Bombs
Hello, my fellow foodie adventurers!
Today’s quest is a quick, grab-and-go treat: Keto Chocolate Peanut Butter Fat Bombs! These little bad boys are one of my favorite daily snacks. When I get home from work and need something to hold me over until dinner, I reach for one (or two) of these. They’re rich, creamy, and taste just like a peanut butter cup — but without the sugar crash.Made with almond flour, peanut butter, cream cheese, and allulose, then dipped in a simple dark chocolate coating, these fat bombs are the perfect sweet fix when you’re craving something indulgent on keto.
Ingredients You’ll Need (The Quest Inventory)
For the Fat Bombs:
- ½ cup super-fine almond flour
- ½ cup unsweetened peanut butter (natural, no sugar added)
- 4 oz cream cheese, softened
- 8 tbsp allulose (or your favorite keto sweetener)
For the Chocolate Dip:
- 2 tsp MCT oil or coconut oil
- 1 oz 90% dark chocolate (or sugar-free chocolate chips)
- 1 tbsp allulose
How to Forge the Feast (The Quest Steps)
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- 1. In a microwave-safe bowl, combine the almond flour, peanut butter, cream cheese, and allulose.
Microwave for 30 seconds, then mix well until smooth and fully combined. - 2. Using a small cookie scoop, portion the mixture and press into cake pop molds or silicone mini muffin molds.
Place in the freezer for 30 minutes to firm up. - 3. Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil (or coconut oil) and dark chocolate.
Microwave in 30-second intervals, stirring between each, until fully melted. Stir in the allulose. - 4. Remove the fat bombs from the freezer. Drop each one into the melted chocolate and roll until fully coated.
Place them back into the molds (or onto parchment paper) and return to the freezer for at least 30 minutes, or until the chocolate is set. - 5. Once fully hardened, pop them out and store in an airtight bag or container in the freezer or refrigerator.
- 1. In a microwave-safe bowl, combine the almond flour, peanut butter, cream cheese, and allulose.
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Tips Tricks & Tasty Variations
These Keto Chocolate Peanut Butter Fat Bombs are dangerously addictive — in the best possible way. Keep a stash in the freezer and you’ll always have a quick, satisfying snack ready when cravings it
Pro Tips:
- Allulose works best here because it doesn’t recrystallize when chilled.
- If the mixture is too soft to scoop, chill it in the fridge for 10 minutes first.
- For easier coating, use a fork to dip and let excess chocolate drip off.
Tasty Variations:
- Swap peanut butter for almond butter or sunflower seed butter.
- Add a pinch of sea salt on top of the chocolate for a salted peanut butter cup vibe.
- Mix in a scoop of collagen or protein powder for an extra boost.
- Make them even more chocolatey by mixing a little cocoa powder into the bomb mixture.
Tag me when you make them — I want to see your chocolate-dipped creations!
Keto Chocolate Peanut Butter Fat Bombs
These rich, chocolate-dipped peanut butter fat bombs are the perfect treat to satisfy your sweet tooth without kicking you out of ketosis.
Ingredients
Fat Bombs
- 1/2 cup super fine almond flour
- 1/2 cup unsweetened peanut butter
- 4 oz cream cheese
- 8 tbsp allulose
Chocolate Dip
- 2 tsp MCT oil or coconut oil
- 1 oz 90% dark chocolate
- 1 tbsp allulose
Instructions
- In a microwave-safe bowl, combine the almond flour, peanut butter, cream cheese, and allulose.Microwave for 30 seconds, then mix well until smooth and fully combined.
- Using a small cookie scoop, portion the mixture and press into cake pop molds or silicone mini muffin molds.Place in the freezer for 30 minutes to firm up.
- Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil (or coconut oil) and dark chocolate.Microwave in 30-second intervals, stirring between each, until fully melted. Stir in the allulose.
- Remove the fat bombs from the freezer. Drop each one into the melted chocolate and roll until fully coated.Place them back into the molds (or onto parchment paper) and return to the freezer for at least 30 minutes, or until the chocolate is set.
- Once fully hardened, pop them out and store in an airtight bag or container in the freezer or refrigerator.