Mix your almond flour, cocoa powder, instant coffee, erythritol, and salt together in a bowl. Melt your butter and pour into dry mixture.
Press about 2 tablespoons (do 1 tablespoon if you are making 24 minis) into cupcake liners. Refrigerate about 20 minutes.
Melt coconut oil, peanut butter, erythritol, and extract. Pour about 1 tablespoon (do 1/2 tablespoon if you are making 24 minis) of mixture onto each cookie layer. Refrigerate for about a half an hour or until firm.
Divide the remaining chocolate cookie mix and press on top of the peanut butter filling. Let set in refrigerator again for 20 minutes.
There are 27.5 grams of fat and 3.4 grams of carbs per fat bomb if you make twelve.
There are 13.75 grams of fat and 1.7 grams of carbs if you make twenty-four.