Soften the fats. In a microwave-safe bowl, gently warm 1/2 cup unsalted butter and 1/4 cup coconut oil in 10–15 second bursts until soft and mostly melted. Do not overheat; you want it warm, not hot.

Stir in peanut butter. Add 3/4 cup natural peanut butter to the warm fats. Stir until completely smooth and combined. If your peanut butter is very thick, warm it slightly for easier mixing.

Sweeten and season. Whisk in 1/3 cup powdered keto sweetener, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Taste and adjust sweetness or salt to your liking. The mixture should be luxuriously creamy.

Fold in chocolate chips. Add 1/3 cup sugar-free chocolate chips. If the mixture is too warm and the chips start melting, wait a minute for it to cool, then fold again. You want whole chips for texture.

Portion the mixture. Use a small cookie scoop or spoon to portion the batter into a silicone mini muffin mold. If you don’t have a mold, dollop rounded tablespoons onto a parchment-lined tray.

Chill to set. Refrigerate for 45–60 minutes or freeze for 20–30 minutes until firm to the touch. The fridge yields a softer, creamier bite; the freezer gives a firmer snap.

Pop out and store. Remove from molds and transfer to an airtight container. Keep chilled until you’re ready to eat.

Serve. Enjoy 1–2 fat bombs when you need a quick, satisfying keto-friendly bite.