The glorious combination of chocolate and peanut butter
You folks know that I love the combination of chocolate and peanut butter, I’ve even made a delicious chocolate peanut butter mug cake. Today however, I’m making a fat bomb. Yes, you heard right. I’ve always been against fat bombs. I wondered why people are unable to hit their fat macros, why it was so hard to cook with butter or just pour over some olive oil on the meal you were eating. I guess over time I’ve gotten soft and more understanding. Fat takes some getting used to. From being constantly told that fat is bad to having to eat it in much larger quantities is quite daunting for some people. Hence fat bombs. So today I’m whipping up a delicious chocolate and peanut butter fat bomb.
It’s really just dessert
Now that I’ve made them and eaten them, I’m no longer against them. If I am being honest, it’s just another Keto dessert. I’d compare this to eating a piece of chocolate after a meal, which is something I always used to do. It’s a nice small size but it hits the fat macros and also the spot. So I guess this really opens up a world of small dessert items. I no longer need to bake a full cake and frost it and worry about my inability to not eat the whole thing. I can just make a bunch of these and they can be my go to dessert after a meal. Much easier for portion control too. I think we can really play around with different flavour combinations but I guess next on the list is those cheese cake style fat bombs perhaps? You let me know.
Nutrition Info (Per serving)
- Calories: 183
- Net Carbs: 1g
- Carbs: 2g
- Fat: 19g
- Protein: 2g
- Fiber: 1g
This recipe makes 4 servings. Get this recipe on myfitnesspal.
- 60 grams Cocoa Butter I use this one
- 30 grams Peanut Butter (Natural and with no added sugar) I recommend this one
- 1 Tbsp Unsweetened Cocoa Powder I recommend this one
- 1 Tbsp Erythritol (Powdered) I recommend this
- a pinch of salt
- Melt the cocoa butter in bursts of 30 seconds in the microwave. You can also use a double boiler.
- Add in the peanut butter and mix well. If the peanut butter is too thick or not mixing, then microwave for 30 seconds and blend together.
- Sift in the powdered erythritol and cocoa powder and mix well.
- Taste for sweetness and add in a pinch of salt
- Pour into molds or cupcake liners and put in the fridge/freezer to set
- Enjoy
20 Comments
Jess
February 19, 2018 at 8:44 pmSea salt in chocolate is THE BEST! I’ve used smoked sea salt or habenero sea salt in chocolates recently. If you can get your hands on some it’s worth the indulgence.
Sahil Makhija
February 20, 2018 at 8:06 amSounds yum!
Paul Agnello
February 17, 2019 at 8:53 amHello Sahil can I use Kerry gold butter as a replacement butter . Love ur videos keep up the good work ..
Sahil Makhija
February 17, 2019 at 11:36 amYes you can no problemo.
Jason
February 21, 2018 at 2:46 amJust made this recipe. Loved it!
Sahil, your per-serving nutrition info is too high though. Even according to the imported MFP recipe it’s only 183 calories and 1g net carbs per serving (as opposed to the 345 calories / 6g net carbs you have shown above). That’s great news. 🙂
Sahil Makhija
February 21, 2018 at 3:47 amhaha yes I copy pasted that section from another recipe for the formatting and forgot to edit it, I’ve done it now. Should reflect the correct macros.
Kay
February 22, 2018 at 4:44 pmI wanted to let you know that the Amazon link to the cocoa butter is one that is for external use only. I’ll be making this soon! Love your recipes! Thank you!
Sahil Makhija
February 23, 2018 at 5:50 amI scrolled down on that page and it says it’s fine for consumption too.
Deb Bartlett
March 5, 2018 at 4:01 amHello from Australia.
What more can I say except this is divine!
It is so so good. It’s my favourite all time fat bomb recipe and I’ve made quite a few.
Appreciate all your efforts in sharing these recipes and helping the greater Keto family. Thankyou.
Thats enough of my jibber jabber.
John Reese
June 20, 2019 at 3:27 pmHi could you be able to tell me the shelf life of there fat bombs(refrigerated)?
Fatima
May 27, 2018 at 8:03 pmHi! Cocoa butter isn’t available in Pakistan (as far as I’ve searched). What can I substitute cocoa butter with?
Sahil Makhija
May 29, 2018 at 12:19 pmRegular unsalted butter will do.
Francesca
June 20, 2018 at 6:53 pmHi! First time commenting. Love all your recipes and it’s so entertaining to watch you. 🙂
Quick question… would it be okay to sub in coconut butter for the cocoa butter?
Thanks.
Rock on!
Sahil Makhija
June 21, 2018 at 3:58 amYes you can do that no problem.
Rowena
September 16, 2018 at 2:57 amI’m going to give this a try today. Looks yummy. Thanks so much for your recipes and vlogs. Love watching your down to earth info.
Tetiana
June 23, 2019 at 2:48 pmI made those today, substituted coconut oil for the cocoa butter. They are so delicious! Thank you for the amazing recipe!
Butch
January 26, 2020 at 8:31 pmCan I skip the sweeteners?
Sahil Makhija
January 28, 2020 at 8:09 amSure you can.
Sherry
February 3, 2020 at 1:32 amOh Ya! These were even better than your words could convey. I’m new to Keto and these were the first Fat Bombs I ever made. I love chocolate and peanut butter together. Now I have to admit I was going to try some one else’s because they put the peanut butter inside the chocolate cup that was already formed, but then I was just plain lazy and said to myself, Sahil’s is easier, I’ll make his.
I am so glad I did. I didn’t have cocoa butter so used coconut oil successfully. I also used almond butter because that’s what I had opened. I seriously wanted to eat all 5 of the mini bars from my mold. Sooooo good. Thanks. Now I must go make more…now.
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Meredith
August 31, 2020 at 11:27 pmI absolutely love this recipe – I’ve made the peanut butter version twice and then used the base chocolate to make mint flavored bombs. Thanks so much for sharing your delicious recipes and great tips.