Salted Chocolate PB-2 Fat BA-BOMB!

Salted Chocolate PB-2 Fat BA-BOMB!

This is the first recipe I chose to put on my food blog. So, welcome to OMG KETO YUM! I will not add a life story for you to scroll through. All I have to say is these are super delicious and you should store them in the freezer and take them out about 2-5 minutes before eating so that the PB-2 softens up just a bit. Enjoy!

Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
freeze 1 hour
Total Time 7 minutes
Servings 20 BA-BOMBS!
Calories 79 kcal
Author Becky Craigo


  • 2 oz 100 percent bakers chocolate
  • 4 oz Coconut oil
  • 50 g PB-2
  • 20-30 drops Liquid Stevia To taste
  • 1-2 pinches pink Himalayan sea salt to taste


  1. Melt chocolate and coconut oil in a glass measuring cup in the microwave. Go slowly so that the chocolate does not burn. Every 20 seconds or so take it out and stir until all is melted. Add about 20-25 drops of stevia.

    Salted Chocolate Peanut butter fat bombs
  2. Sprinkle a pinch of salt into each of the candy molds.

  3. pour the chocolate and coconut mixture into the molds, reserving a bit to pour over the top at the end.

  4. With a tiny spoon, put a dollop of the PB-2 mixture into each compartment of the candy mold. Swirl with a toothpick and then pour the rest of the chocolate over the top of each mold. Sprinkle a bit of salt onto each BA-BOMB. Chill in the freezer for 1-2 hours until hardened. Store in the freezer, take out about 2-5 minutes before consuming.

Recipe Notes

easy macro chart you can save on your phone for future macro counting


recipe makes 20 - Calories - 79 - Fat - 7.6 - Carb .72 - 1.24 protein