Peanut Butter Fat Bombs are an incredibly delicious low-carb treat that won’t have your keto diet going up in flames. This quick-and-easy keto pick-me-up is packed with healthy fats and protein to give you energy and satisfy your sweet tooth.
These delicious, heart-healthy keto fat bombs are loaded with rich chocolatey flavor, nutty peanut butter, and a touch of salt to make them a satiating and satisfying low-carb snack.
What Is A Fat Bomb?
Fat bombs are high-fat, low-carb snacks that can be used to increase fat intake for those following a ketogenic diet (keto).
They are small snacks that pack a punch of healthy fats and often contain some form of protein too. Fat bombs provide the keto dieter with an easy way to hit their daily macros and stay full between meals.
Ketogenic diets require a high fat and very low carbohydrate intake in order to promote fat loss caused by a metabolic state of ketosis.
And one of our favorite fat bombs to make is the Peanut Butter Fat Bomb! This tasty treat is full of keto-friendly ingredients, flavorful peanut butter, and a creamy texture. Not only do these fat bombs fit into a low-carb keto diet, they are also gluten free with vegan, nut free, and paleo substitutions included.
Why We Love This Peanut Butter Fat Bombs Recipe
- Quick and easy to make in 15 minutes.
- Uses simple kitchen staple ingredients.
- Low-carb recipes can offer more than just weight management benefits, especially when they are full of fatty acids that promote brain health and function.
- Great grab-and-go, guilt-free sweet treat that can be made vegan, paleo, and nut free.
- Low-carb chocolate peanut butter bombs balance out a sugary holiday table and can satisfy a sweet tooth without the sugar rush post-holiday season.
- Perfectly portioned, portable, pick-me-ups for pre/post workouts, surviving an afternoon slump or serving for dessert (even if you’re not on a diet).
More Easy Low-Carb Recipes
Keto Bombs Ingredients
- Unsalted butter: You can substitute coconut oil if you need a dairy-free alternative. It will yield a slightly different flavor and have a slightly lower melting point but will still be very delicious.
- Powdered swerve
- Unsweetened cacao powder: I used Hershey’s Special Dark Unsweetened 100% Cacao. You can omit the cacao for a less chocolatey version.
- Vanilla extract
- Sea salt
- Unsweetened peanut butter
- Sugar free chocolate chips
Substitutions and Additions
- Swap The Sweetener: Swerve is a low-glycemic sweetener made with erythritol. I use this sweetener because it is available at most grocery stores, but if you have a favorite powdered low-carb sweetener that you would prefer to use you can absolutely substitute it, just be sure that it measures 1:1 with regular powdered sugar. Granulated sweetener is not recommended because it will not fully dissolve and will create a grainy texture.
- Choose Your Chocolate: I like Lily’s or Bake Believe brand sugar-free chocolate chips and have tested both in this recipe. You can use dark, semi-sweet, milk, or even white chocolate for these fat bombs based on your preference. If using white chocolate or even milk chocolate, consider omitting the cocoa powder so that it doesn’t overpower the flavor of these types of chocolate.
- Pick Your Peanut Butter/Nut Butter: Select your favorite creamy peanut butter that has no added sweetener. If the peanut butter you are using is salted, consider reducing the salt added to this recipe. If you cannot have peanuts, almond butter and cashew butter are perfectly paleo. For an allergen-friendly and nut-free snap, simply swap out the peanut butter for sunflower seed butter, tahini, or soy nut butter.
- Vegan Version: This recipe can easily be made vegan by substituting the butter 1:1 for coconut oil and selecting a package of dairy-free sugar-free chocolate chips (Lily’s 55% Dark Chocolate Chips and Bake Believes 55% Cacao Dark Chocolate Chips are both vegan-friendly).
Recommended Tools
- Medium saucepan
- Whisk
- Rubber Spatula
- Silicone mini muffin pan or 9×9 baking pan
See Full Recipe Card Below
Jump to RecipeHow to Make Peanut Butter Fat Bombs
- Make The Fat Bomb Mixture: Whisk the cacao powder, powdered sweetener, vanilla extract, and salt into melted butter. Stir until there are no lumps, lower the heat and mix in the peanut butter until fully melted. Add the chocolate chips and stir continuously until the chocolate chips have fully melted and the mixture is a smooth.
Pro Tip: Once the chocolate has melted, immediately remove from heat to prevent the it from getting too hot. - Pour Into The Pan: Pour the mixture into a silicone mini muffin pan or baking pan lined with parchment paper. Sprinkle with flaky sea salt chill for about 3 hours or overnight to set.
Pro Tip: If using a baking dish, pour the mixture and then spread it evenly using a rubber spatula. - Serve: Remove the fat bombs from the molds. You can allow them to thaw for several minutes at room temperature or enjoy them straight from the fridge. Enjoy!
What Kind Of Chocolate Is Best For Fat Bombs?
Any type of sugar-free chocolate chip will work in this recipe. I prefer brands that use a combination of erythritol and stevia or monk fruit to sweeten. If you are using mini chocolate chips or baking chocolate, measure by weight and not volume. You can use any variety you would like including milk, semi-sweet, dark, or white. I used 55% dark chocolate chips.
Tips for Making the Best Fat Bombs
- Fat bombs are intended to be high in fat, so I prefer to use high-quality fat in these types of recipes. A good quality butter, like that from pasture-raised cows, not only contributes to a rich and creamy flavor but also has additional health benefits. Good butter is totally worth splurging on in this recipe!
- The cacao powder adds richness to the chocolate flavor in this recipe. Be sure to select unsweetened cacao or cocoa powder. If you prefer a slightly less intense chocolate flavor you can omit this ingredient altogether. Consider omitting if you prefer milk or white chocolate and plan to use one of these varieties of chocolate in the recipe.
- This recipe may get too salty if you are using salted butter, salted peanut butter, and/or regular table salt (which tends to be saltier than sea salt). If you are using any of these ingredients or are particularly sensitive to salt, it may be best to salt to taste. Generally, people who are following a ketogenic diet require more sodium than someone following a regular diet, so a little extra salt can be a tasty way to get a boost of electrolytes.
- Keep in mind that erythritol and other low carbohydrate sweeteners tend to have a lower melting point than sugar which makes them easier to burn. Keep the heat low when making these fat bombs and only keep the saucepan on the heat for long enough to melt the chocolate.
- Powdered swerve tends to clump fairly easily. To get a smooth, fudgy texture be sure to sift the powdered sweetener before adding it to the butter.
- If you prefer a stronger peanut butter flavor, feel free to omit the cacao powder!
How to Store Chocolate Peanut Butter Fat Bombs
- To Store: Store these fat bombs in an airtight container in the fridge for 1-2 weeks.
- To Freeze: Freeze these fat bombs in an airtight container for up to 3 months in the freezer.
More Peanut Butter Recipes
- Monster Cookie Energy Balls
- Peanut Butter Pretzel Bites
- Reese’s Peanut Butter Cup Pie
- No Bake Peanut Butter Oatmeal Bars
Chocolate Peanut Butter Fat Bombs
Serves — 24
Peanut Butter Fat Bombs are quick and easy to make in minutes and are the perfect healthy and satiating snack to promote blood sugar balance. It's delicious fuel to fill you up in food form without impacting your daily carb count.
Cook Time 15 minutes
Cool Time 3 hours
Total Time 3 hours 15 minutes
Ingredients
- ½ cup butter unsalted
- ½ cup powdered swerve sifted (70 grams)
- 2 tablespoons unsweetened cacao powder 10 grams – I used Hershey’s Special Dark Unsweetened 100% Cacao – Omit for a less chocolatey version
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt or to taste
- 1 cup unsweetened peanut butter 255 grams
- 9 ounces sugar-free chocolate chips about 1 ½ cups or 255 grams
- Flaky sea salt for topping – Optional
Instructions
- Place ½ cup of unsalted butter in a saucepan and begin to melt over low heat, stirring as it melts.
- Once the butter has melted, whisk in the cacao powder, powdered sweetener, vanilla extract, and salt. Continue to stir until there are no lumps.
- Lower the heat to the lowest setting on the stovetop and add in the peanut butter. Continue to stir until the peanut butter has fully melted and incorporated into the mixture.
- Add the chocolate chips to the saucepan keeping the heat very low. Stir continuously until the chocolate chips have fully melted and the mixture is a smooth texture. Immediately remove from heat to prevent the chocolate from getting too hot.
- Transfer the mixture into a silicone mini muffin pan or a 9×9 baking pan lined with parchment paper. If using a silicone mini muffin pan, you can pour or spoon the mixture into the wells. If using a baking dish, pour the mixture and then spread it evenly using a rubber spatula. Sprinkle with flaky sea salt (if using) and place in the fridge for about 3 hours or overnight to set.
- Remove the fat bombs from the molds and store them in an airtight container in the fridge for 1-2 weeks. You can allow them to thaw for several minutes at room temperature or enjoy them straight from the fridge.
Jenn’s Notes
Servings: 24 fat bombs
Storage:
- To Store: Store these fat bombs in an airtight container in the fridge for 1-2 weeks.
- To Freeze: Freeze these fat bombs in an airtight container for up to 3 months in the freezer.
- Fat bombs are intended to be high in fat, so I prefer to use high-quality fat in these types of recipes. A good quality butter, like that from pasture-raised cows, not only contributes to a rich and creamy flavor but also has additional health benefits. Good butter is totally worth splurging on in this recipe!
- The cacao powder adds richness to the chocolate flavor in this recipe. Be sure to select unsweetened cacao or cocoa powder. If you prefer a slightly less intense chocolate flavor you can omit this ingredient altogether. Consider omitting if you prefer milk or white chocolate and plan to use one of these varieties of chocolate in the recipe.
- This recipe may get too salty if you are using salted butter, salted peanut butter, and/or regular table salt (which tends to be saltier than sea salt). If you are using any of these ingredients or are particularly sensitive to salt, it may be best to salt to taste. Generally, people who are following a ketogenic diet require more sodium than someone following a regular diet, so a little extra salt can be a tasty way to get a boost of electrolytes.
- Keep in mind that erythritol and other low carbohydrate sweeteners tend to have a lower melting point than sugar which makes them easier to burn. Keep the heat low when making these fat bombs and only keep the saucepan on the heat for long enough to melt the chocolate.
- Powdered swerve tends to clump fairly easily. To get a smooth, fudgy texture be sure to sift the powdered sweetener before adding it to the butter.
- If you prefer a stronger peanut butter flavor, feel free to omit the cacao powder!
Nutrition Info
Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 1mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 118IU | Calcium: 1mg | Iron: 1mg
what on earth is powdered swerve??
Hi Annamarie!Swerve is a sugar replacement, similar to stevia!