The sugar was never doing the work here.
Most fat bomb recipes still lean on a little real sugar somewhere, and that's enough to nudge blood sugar in a way this version skips. Powdered erythritol or monk fruit sweetener carries the sweetness without the same carbohydrate load, so what's left doing the flavor work is peanut butter, cream cheese and cocoa. Fat and protein digest slowly, which is part of why a small bite like this can feel satisfying rather than leaving you wanting a second one. No oven is involved. The mixture just needs time in the fridge to firm up.
Chocolate Peanut Butter Fat Bombs
Creamy peanut butter and cocoa, no oven, no added sugar.
Ingredients
- ½ cup peanut butter, unsweetened
- ¼ cup cream cheese, softened
- 2 tbsp coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 3 tbsp powdered erythritol or monk fruit sweetener, adjust to taste
- 1 tsp vanilla extract
- sea salt, pinch
- 1 tbsp peanuts, crushed
Instructions
- 1
Combine the peanut butter and softened cream cheese in a medium mixing bowl. Stir until smooth and creamy.
- 2
Pour in the melted coconut oil and mix well until fully combined.
- 3
Stir in the cocoa powder, powdered sweetener, vanilla extract and a pinch of sea salt. Mix until the texture is thick and uniform.
- 4
Line a small tray with baking paper. Scoop about a tablespoon of mixture onto the tray and shape into small balls or discs.
- 5
Sprinkle the crushed peanuts over each portion.
- 6
Refrigerate the tray for about 30 minutes, until the fat bombs are firm.
- 7
Store in an airtight container in the refrigerator for up to a week.
Nutrition per serving
Net carbs here means total carbohydrate (3g) minus fiber (1g). The powdered erythritol or monk fruit sweetener is already reflected in that carbohydrate figure; we haven't subtracted anything beyond the fiber shown in the original ingredient data. Also per serving: 1g sugar, 4g saturated fat, 61mg sodium.
Nutrition is calculated from ingredient data and will vary with brands, sizes and exactly how much mixture ends up in each fat bomb. Treat it as close, not exact.
Peanut-free option. Swap the peanut butter for unsweetened almond butter or hazelnut butter. Both give a similar creamy texture and keep the carb count low.
Topping swaps. Crushed almonds or hazelnuts work in place of the peanuts, with the same crunch and a good pairing with chocolate.
Skip sweetened spreads. A sweetened chocolate-hazelnut spread like Nutella carries far more sugar than these ingredients. Stick to a plain, unsweetened nut butter to keep the carb count where it is.
Batch note. Keeps in an airtight container in the fridge for up to a week.
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