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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.
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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.