Soften key ingredients. Bring the cream cheese to room temperature for 20–30 minutes so it blends smoothly. If your peanut butter is very firm, warm it slightly until it’s stirrable.

Melt the coconut oil. In a small saucepan or microwave-safe bowl, gently melt the coconut oil until just liquid. Avoid boiling—it should be warm, not hot.

Mix the base. In a medium bowl, combine peanut butter, softened cream cheese, melted coconut oil, vanilla extract, and a pinch of sea salt. Stir until very smooth. A hand mixer on low makes this extra creamy.

Sweeten to taste. Add powdered keto sweetener 1 tablespoon at a time, mixing and tasting as you go. Start with 2–3 tablespoons for 12 fat bombs and adjust. The powdered form prevents graininess.

Optional chocolate swirl. For a chocolate-peanut butter effect, transfer 1/3 of the mixture to a separate bowl and whisk in 1–2 teaspoons unsweetened cocoa powder. Add a touch more sweetener if needed.

Prepare the molds. Place a silicone mold or lined mini muffin tin on a small tray for easy transfer to the fridge. If adding chopped peanuts or coconut, sprinkle a little in the bottom of each cup.

Fill and swirl. Spoon the peanut butter mixture evenly into the molds. If using the chocolate portion, dot small spoonfuls on top and swirl with a toothpick.

Chill to set. Refrigerate for 1–2 hours, or freeze for 20–30 minutes, until firm enough to pop out cleanly.

Unmold and store. Gently release the fat bombs from the molds. Store in an airtight container in the fridge for a softer bite or in the freezer for long-term storage.

Serve. Enjoy straight from the fridge, or let a frozen fat bomb rest at room temperature for 5–10 minutes for the perfect texture.