Keto Peanut Butter Fat Bombs – Creamy, Satisfying, and Low-Carb
If you’re looking for a quick keto snack that feels like a treat, these peanut butter fat bombs hit the spot. They’re rich, creamy, and perfectly sweet without the sugar crash. You can make a batch in minutes and keep them in the fridge for easy grab-and-go bites.
They’re great after a workout, during a busy day, or when late-night cravings strike. Best of all, they use simple ingredients you probably already have.
Ingredients
Method
- Soften the base. In a small saucepan over low heat, add the peanut butter, coconut oil, and butter. Warm gently, stirring, until everything is melted and smooth. Don’t let it simmer.
- Sweeten and flavor. Remove from heat. Whisk in the powdered sweetener, vanilla extract, and salt. If using almond flour, whisk it in now to thicken the mixture.
- Taste and adjust. Dip a spoon in and taste. Add a little more sweetener or salt if needed. If it gets too thick, warm it for 10–15 seconds to loosen.
- Prepare your molds. Line a mini muffin tin with silicone liners or use a silicone candy mold. You can also use a parchment-lined loaf pan and slice later.
- Fill the molds. Pour or spoon the mixture evenly into 12–16 wells. Tap the tray lightly to smooth tops and release air bubbles.
- Add optional toppings. Sprinkle a few sugar-free chocolate chips or a dusting of crushed peanuts on top for texture.
- Chill until set. Place in the freezer for 20–30 minutes, or refrigerate for about 1 hour, until firm and solid.
- Pop and store. Remove from molds and transfer to an airtight container. Keep chilled until ready to eat.
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Get Your Program TodayWhy This Recipe Works
These fat bombs balance flavor, texture, and macros in a way that fits a keto lifestyle. The combination of peanut butter and coconut oil gives a creamy, melt-in-your-mouth feel.
A touch of vanilla and a pinch of salt round out the flavor so they taste like a dessert, not just a fat source. Using a powdered low-carb sweetener keeps them smooth, not gritty. And because they’re portioned into small molds, it’s easy to control servings and stay on track.
What You’ll Need
- 1/2 cup natural peanut butter (creamy, unsweetened, no added oils or sugar)
- 1/4 cup coconut oil (refined for neutral flavor, unrefined for coconut flavor)
- 2 tablespoons unsalted butter (or ghee for a dairy-free alternative)
- 3–4 tablespoons powdered erythritol, allulose, or monk fruit blend (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt (optional but recommended)
- 2 tablespoons almond flour (optional, for a firmer, fudge-like texture)
- 1–2 tablespoons sugar-free chocolate chips (optional, for topping or mixing in)
Step-by-Step Instructions
- Soften the base. In a small saucepan over low heat, add the peanut butter, coconut oil, and butter.
Warm gently, stirring, until everything is melted and smooth. Don’t let it simmer.
- Sweeten and flavor. Remove from heat. Whisk in the powdered sweetener, vanilla extract, and salt.
If using almond flour, whisk it in now to thicken the mixture.
- Taste and adjust. Dip a spoon in and taste. Add a little more sweetener or salt if needed. If it gets too thick, warm it for 10–15 seconds to loosen.
- Prepare your molds. Line a mini muffin tin with silicone liners or use a silicone candy mold.
You can also use a parchment-lined loaf pan and slice later.
- Fill the molds. Pour or spoon the mixture evenly into 12–16 wells. Tap the tray lightly to smooth tops and release air bubbles.
- Add optional toppings. Sprinkle a few sugar-free chocolate chips or a dusting of crushed peanuts on top for texture.
- Chill until set. Place in the freezer for 20–30 minutes, or refrigerate for about 1 hour, until firm and solid.
- Pop and store. Remove from molds and transfer to an airtight container. Keep chilled until ready to eat.
How to Store
- Refrigerator: Store in an airtight container for up to 2 weeks.
They’ll stay firm but creamy.
- Freezer: Freeze for up to 3 months. Let sit at room temperature for 5–10 minutes before eating.
- Travel tip: These soften quickly at room temp. If taking them on the go, pack with an ice pack.
Why This is Good for You
- Keto-friendly fats: Peanut butter, coconut oil, and butter provide steady energy and help curb cravings.
- Low in net carbs: Using a low-carb sweetener keeps carbs minimal while satisfying a sweet tooth.
- Satiating and portioned: Each bite offers a controlled serving that helps prevent overeating.
- Minerals and fiber: Natural peanut butter adds a bit of fiber, magnesium, and potassium.
Pitfalls to Watch Out For
- Hidden sugars: Many peanut butters include sugar or hydrogenated oils.
Choose one labeled unsweetened, with peanuts and salt only.
- Texture issues: Granular sweeteners can feel gritty. Use a powdered form or pulse granular sweetener in a blender first.
- Too soft at room temp: Coconut oil melts easily. Keep chilled and avoid leaving them out too long.
- Portion creep: They’re rich and delicious.
Stick to one or two depending on your macros.
- Allergies: If peanut-sensitive, swap for almond or sunflower seed butter and check labels carefully.
Alternatives
- Nut butter swaps: Almond, cashew, macadamia, or sunflower seed butter all work. Choose unsweetened versions.
- Dairy-free: Replace butter with more coconut oil or cacao butter for a firmer texture and subtle chocolate aroma.
- Chocolate swirl: Mix in 1 tablespoon cocoa powder and an extra tablespoon of sweetener for a peanut butter cup vibe.
- Crunchy version: Use crunchy peanut butter or fold in chopped roasted peanuts for texture.
- Protein boost: Whisk in 1–2 tablespoons unflavored or vanilla whey isolate. Add a teaspoon more coconut oil if it becomes too thick.
- Salted caramel: Add a pinch of flaky sea salt on top and a few drops of caramel extract.
FAQ
Are these fat bombs actually keto?
Yes.
With unsweetened peanut butter and a low-carb sweetener, each piece is high in fat and very low in net carbs, making them suitable for a ketogenic diet.
How many can I eat in a day?
It depends on your daily macros. Most people stick to 1–2 pieces, especially if using them to bridge the gap between meals or curb cravings.
Can I make them without coconut oil?
You can replace coconut oil with butter, ghee, or cacao butter. Cacao butter sets the firmest and holds up better at room temperature.
What if my mixture separates?
This can happen if it gets too hot.
Remove from heat and whisk vigorously. If needed, chill for a few minutes, then whisk again until smooth.
Is peanut butter okay on keto?
In moderation, yes. Choose natural peanut butter with no added sugar.
If you prefer even lower carbs, almond or macadamia butter is a great swap.
Can I sweeten with stevia drops?
Yes, but the texture will be silkier with powdered erythritol, allulose, or a blend. If using liquid stevia, start with a few drops and adjust to taste.
How do I calculate the macros?
Add up the macros from your exact ingredients and divide by the number of servings. Brand differences can change carb counts, especially for nut butters.
In Conclusion
Keto Peanut Butter Fat Bombs are a simple, satisfying way to keep cravings in check while staying low-carb.
With just a few pantry staples and minutes of prep, you can make a creamy, sweet snack that supports your goals. Keep a batch in the fridge, customize the flavors, and enjoy a treat that works as hard as you do.
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