Peanut butter chocolate fat bombs are a classic keto treat. This recipe pairs rich chocolate with creamy peanut butter and uses grass-fed butter instead of coconut oil for a smoother, more buttery flavor.
These layered peanut butter chocolate fat bombs are inspired by classic peanut butter cups. They’re sugar-free, easy to make, and satisfy chocolate-and-peanut-butter cravings with a keto-friendly twist.
Fat Bomb Recipes and What Is a Fat Bomb?
A fat bomb is a small, high-fat, low-carb snack or dessert commonly used on low-carb and ketogenic diets to boost fat intake and help stay satiated. Fat bombs can be sweet or savory and are made from ingredients such as heavy cream, butter, cream cheese, nut butters, avocado, or even bacon. The most popular versions are sweet fat bombs made with chocolate and nut butters. When you are fat-adapted—your body burning fat for fuel—fat bombs can provide steady energy between meals.
If you don’t enjoy the coconut flavor that many fat bombs use, this recipe replaces coconut oil with Kerry Gold grass-fed butter for a richer, more classic candy-like taste. I use salted butter here to echo the sweet-and-salty profile of traditional peanut butter cups; you can substitute unsalted butter if you prefer.
Why Low-Carb Keto Fat Bombs?
People following a low-carb or ketogenic lifestyle often aim for a higher percentage of calories from fat—sometimes 60–80%—to promote fat burning instead of glucose for energy. Fat bombs are a convenient way to increase fat intake while keeping carbohydrates low, making them a popular snack or dessert for keto followers. This layered fat bomb can be made as distinct layers or stirred together into a single “fudge” for a slightly different texture. Because the recipe is rich, it’s cut into 32 small pieces for portion control.
Do you prefer sweet or savory fat bombs? Try different nut or seed butters as noted in the recipe to vary flavor and texture.
Peanut Butter Chocolate Fat Bombs — Approximately 2 Net Carbs Per Serving
Peanut Butter Chocolate Fat Bombs
A rich, layered keto treat that tastes like sugar-free peanut butter cups. Uses grass-fed butter instead of coconut oil for a classic texture and flavor.
Course: Dessert | Cuisine: American
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 32
Calories: 130 kcal per serving
Author: lowcarbmaven.com
Rating: 4.85 from 20 votes
Ingredients
Chocolate Layers
- 4 ounces unsweetened baking chocolate, finely chopped
- 6 ounces Salted Kerry Gold butter, soft
- ½ cup low-carb powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite (or preferred liquid sweetener)
Peanut Butter Layer
- 1 cup peanut butter (or your favorite nut/seed butter)
- 4 ounces Salted Kerry Gold butter, soft
- 2 tablespoons low-carb powdered sugar
Instructions
- Spray an 8×8-inch pan with baking spray and line the bottom and two opposite sides with parchment paper so you can lift the block out later. The spray helps the parchment stick.
- Finely chop the chocolate and melt it in a double boiler or gently over simmering water until smooth.
- Place 6 ounces of softened butter in a medium bowl. Sift the low-carb powdered sugar over the butter and mix with a hand mixer until the sweetener begins to dissolve.
- When the chocolate is melted and slightly cooled, add it to the butter along with vanilla and stevia glycerite. Beat the mixture until light and almost mousse-like; this can take several minutes.
- Spread half of the chocolate mixture evenly into the prepared pan and place it in the freezer to firm up. If the melted chocolate is too hot and softens the butter, chill the mixture in the refrigerator briefly until it firms enough to whip.
- Mix the peanut butter layer ingredients with a hand mixer until light and well combined. Spread the peanut butter layer over the firm chocolate layer and return to the freezer for 5–10 minutes, until slightly set.
- Spread the remaining chocolate mixture over the peanut butter layer and refrigerate overnight to set completely.
- Run a sharp knife along the unlined sides of the pan, then lift the block out using the parchment. Cut into 32 squares with a sharp knife and store in an airtight container in the refrigerator. They keep up to 10 days refrigerated.
Notes
Use any nut or seed butter you like in place of peanut butter for a different flavor profile.
Nutrition
Serving: 1 | Calories: 130 kcal | Carbohydrates: 3 g | Fiber: 1 g | Protein: 2 g | Fat: 13 g
Net carbs per serving are approximately 2 g (carbs minus fiber).
For variety, try swapping almond butter, sunflower seed butter, or cashew butter. Each will change texture and flavor but keep the snack low in carbs and high in satisfying fat.