Peanut Butter Cup Fat Bombs

I am not alone when I use the holidays as an excuse to drink and eat whatever I fancy, at any time of day or night. So, I ate breads, muffins, cookies, chips and crackers. So, I drank Christmas Ale, wine, whiskey, and sugary brandy, schnapps, and rum. These things in moderation have never resulted in the worst case scenario of weight gain or growing inch circumference, but it was a full week and a half of holiday excuses to eat and drink in abundance.

I am not proud of my glutenous accomplishment, but I am confident in knowing that I can turn things around quickly. I tried the low carb, keto diet trend last spring and what resulted was a fast and easy weight loss. I also found additional benefits of clearer, healthier skin and thanks to the the heavy whipping cream (HWC) in my coffee each morning, long hard finger nails and stronger, shinier hair. It’s a “no-brainer” to go back to this proven fail safe diet.

To get things going, I started off with my morning coffee with no sugar and no sweetened creamers, just HWC. Fortunately, we had lots of pork and cabbage because it’s lucky to start off the new year. That made it easy to have a no carb lunch and dinner. I usually skip breakfast, as my coffee basically serves as my first (and sometimes second) meal each day. However, my sweet tooth was pretty unsatisfied after all the desserts that accompanied Christmas dinner parties.

I decided it was time to mix up a fat bomb or two, just to have on hand. I was really craving peanut butter because my husband and kids love Reese’s peanut butter cups and they are all over my kitchen counter, since the kids dumped their stockings. I did a little bit of searching online to see what a few peanut butter fat bombs were made from and whipped up my own quick version.

So here it is, my super quick and easy Reese’s Peanut Butter Cup knock off for Low Carb or Ketogenic Dieters. I hope you’ll try it, maybe even give it twist of your own (like adding shredded unsweetened coconut, using crunchy peanut butter, or topping with sea salt), and enjoy.




Low carbohydrate and Ketogenic diet approved. These freezer snacks help satisfy your sweet tooth and agree with your weight loss goals.

Number of Servings: 32


  • 1 cup All Natural No Sugar Added Creamy Peanut Butter
  • 1/2 cup Coconut Oil
  • 1 cup No Calorie Stevia Sweetner, powdered for baking
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon, ground


  • 1/2 cup Cocoa, dry powder, unsweetened
  • 1/2 cup Coconut Oil
  • 1/2 cup No Calorie Stevia, powdered for baking


Line a mini-muffin tin with paper cups. In a microwave safe bowl, heat peanut butter and coconut oil for 30 seconds. Take out and stir. If the mixture is lumpy and not smooth, heat for an additional 10-15 seconds and stir until smooth. Add vanilla, cinnamon, stevia, and sea salt and stir until smooth. If you have granulated stevia, instead of the powdered variety, you may want to pulse it a few times in a food processor so it doesn’t create a gritty texture for your fat bombs. Pour mixture into muffin tin and freeze for 1 hour.

 For the chocolate topping:

In a microwave safe container, heat your coconut oil for about 30 seconds or until melted. Mix in stevia and cocoa powder till smooth.

Line a cookie sheet with parchment paper.

Remove peanut butter cups from freezer and place them on the parchment paper, removing the paper liners also. Drizzle your cocoa mixture over the peanut butter cups. You may notice the cocoa mixture harden right away because the peanut butter cups are cold. Place them back in the freezer for about 15-20 minutes.

Once fully hardened, you can take the Peanut butter cups and place them in a freezer bag. They should keep in the freezer for 3-4 weeks if you don’t eat them first.

Serving Size: 32 peanut butter cups

Number of Servings: 32

Nutritional Info
    • Servings Per Recipe: 32
    • Amount Per Serving 1 Fat Bomb
    • Calories: 87.3
    • Total Fat: 8.9 g
    • Cholesterol: 0.0 mg
    • Sodium: 18.5 mg
    • Total Carbs: 6.1 g
    • Dietary Fiber: 0.6 g
    • Protein: 1.4 g

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