About This Recipe

If you’re following a keto or low-carb diet, these Salted Peanut Butter Fat Bombs will become your new favorite indulgence.
They’re smooth, lightly salted, and perfectly balanced with a rich cocoa swirl that makes every bite taste like dessert — without the sugar.

Whether you enjoy them as a post-workout boost or a late-night snack, these little bites of heaven keep you full, satisfied, and totally guilt-free.

Ingredients You’ll Need

  • ½ cup natural peanut butter (unsweetened)
  • ¼ cup coconut oil, melted
  • 2 tbsp cream cheese, softened
  • 1 tbsp powdered erythritol (or preferred keto sweetener)
  • ½ tsp vanilla extract
  • ⅛ tsp sea salt (plus extra for topping)
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp coconut oil (for swirl)

👩‍🍳 How to Make Salted Peanut Butter Fat Bombs

Step 1: Make the Base

In a small bowl, melt coconut oil and cream cheese together until smooth.
Add peanut butter, sweetener, vanilla, and salt. Stir until the mixture is creamy and uniform.

Step 2: Fill the Molds

Spoon the peanut butter mixture into silicone molds or mini muffin cups.

Step 3: Create the Cocoa Swirl

Combine cocoa powder and coconut oil to form a paste.
Use a spoon or toothpick to swirl it gently on top of each fat bomb.

Step 4: Chill & Serve

Top with a light sprinkle of flaky sea salt and freeze for 10–15 minutes until firm.
Store in the refrigerator or freezer for up to 2 weeks.

🔥 Tips & Variations

  • Swap peanut butter for almond butter or sunflower seed butter for a nut-free option.
  • Add espresso powder for a mocha kick.
  • Use crunchy peanut butter if you prefer a textured bite.
  • Make it vegan by skipping cream cheese and adding 1 extra tbsp of coconut oil.

💪 Nutrition (Per Fat Bomb)

  • Calories: 130
  • Fat: 12g
  • Protein: 3g
  • Carbs: 2g (Net: 1g)

These fat bombs are packed with healthy fats and make an ideal snack for maintaining ketosis and curbing hunger.

Salted Peanut Butter Fat Bombs with Cocoa Swirl

These Salted Peanut Butter Fat Bombs with Cocoa Swirl are a creamy, indulgent keto treat that satisfies sweet cravings without the carbs. Perfectly salted, lightly sweet, and swirled with rich cocoa for a delicious low-carb bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 10 minutes
Total Time 20 minutes
Servings: 12 fat bombs
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Base Mixture
  • 1/2 cup natural peanut butter unsweetened and creamy
  • 1/4 cup coconut oil melted
  • 2 tbsp cream cheese softened
  • 1 tbsp powdered erythritol or preferred keto sweetener
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt plus more for topping
Cocoa Swirl
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp coconut oil melted, for swirl

Equipment

  • Mixing Bowls
  • Microwave-safe bowl
  • Silicone mold or mini muffin tin
  • Spoon or spatula

Method
 

  1. In a microwave-safe bowl, gently melt coconut oil and cream cheese together until smooth.
  2. Add peanut butter, erythritol, vanilla extract, and salt. Stir until creamy and well combined.
  3. Pour mixture evenly into silicone molds or lined mini muffin tins.
  4. In a small bowl, mix cocoa powder with melted coconut oil to form a paste. Drizzle or swirl over each fat bomb using a toothpick.
  5. Sprinkle lightly with flaky sea salt.
  6. Freeze for 10–15 minutes or until firm. Store in the fridge or freezer.

Notes

For an almond twist, swap peanut butter for almond butter. Add a sprinkle of crushed peanuts or cocoa nibs before freezing for extra texture.

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