Fat bombs are a staple in the vegetarian keto world for good reason — they're incredibly easy to make, require zero cooking, and deliver a concentrated dose of healthy fats that keep you satisfied between meals. These chocolate peanut butter fat bombs combine the irresistible duo of rich cocoa and creamy peanut butter with coconut oil as the base. At just 2g net carbs per piece, you can have one (or two) without worrying about your macros. They take about 15 minutes of hands-on time, then just pop them in the freezer and you've got a ready-to-go snack stash that lasts for weeks. Perfect for meal prep Sundays or those moments when you need something sweet, fast.

Why This Works on Keto

Coconut oil is rich in medium-chain triglycerides (MCTs), which your body can quickly convert to ketones for energy. Peanut butter adds protein and healthy fats while cocoa powder brings antioxidants and deep chocolate flavour without significant carbs. The erythritol-based sweetener provides sweetness with zero glycaemic impact. Each fat bomb delivers 14g of fat with minimal carbs, making them ideal for hitting your daily fat targets on a vegetarian keto diet.

Ingredients

  • 120g coconut oil, softened (not melted)
  • 90g natural peanut butter (no added sugar)
  • 30g unsweetened cocoa powder
  • 40g powdered erythritol or monk fruit sweetener
  • 2g vanilla extract
  • 1g sea salt

Instructions

  1. In a medium bowl, combine the softened coconut oil and peanut butter. Stir until smooth and well blended.
  2. Add the cocoa powder, powdered sweetener, vanilla extract, and sea salt. Mix thoroughly until the mixture is uniform in colour with no streaks.
  3. Line a 12-cup mini muffin tin with paper liners, or use a silicone mould.
  4. Divide the mixture evenly among the 12 cups, using about 1 heaped tablespoon per cup.
  5. Place the muffin tin in the freezer for at least 30 minutes until the fat bombs are firm.
  6. Once set, transfer them to a freezer-safe container or zip-lock bag. Keep frozen or refrigerated until ready to eat.

Tips & Variations

  • Let the fat bombs sit at room temperature for 2–3 minutes before eating for the best texture — slightly soft on the outside, firm in the centre.
  • Swap peanut butter for almond butter or sunflower seed butter if you prefer. Sunflower seed butter makes this nut-free.
  • Add 15g of chia seeds to the mixture for extra fibre and a subtle crunch.
  • Drizzle melted sugar-free dark chocolate over the top before freezing for a more decadent finish.
  • These keep in the freezer for up to 2 months, making them one of the best meal-prep keto snacks you can make.
Can I use melted coconut oil instead of softened?
You can, but the texture will be slightly different. Melted coconut oil tends to separate from the peanut butter as it sets. Softened (room temperature, but still solid) coconut oil mixes more evenly and gives a creamier result.
Are these really no-cook?
Yes — there's no heat involved at all. You simply mix the ingredients, portion them out, and freeze. The coconut oil solidifies naturally in the freezer, giving the fat bombs their firm, truffle-like texture.
What sweetener works best here?
Powdered erythritol or a powdered monk fruit blend gives the smoothest texture. Granulated sweeteners can feel gritty. If you only have granulated erythritol, pulse it in a blender for 30 seconds to powder it before using.