Go Back

Keto Peanut Butter Fat Bombs - Creamy, Satisfying, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the molds. Pour or spoon the mixture evenly into 12–16 wells. Tap the tray lightly to smooth tops and release air bubbles.
  6. Add optional toppings. Sprinkle a few sugar-free chocolate chips or a dusting of crushed peanuts on top for texture.
  7. Chill until set. Place in the freezer for 20–30 minutes, or refrigerate for about 1 hour, until firm and solid.
  8. Pop and store. Remove from molds and transfer to an airtight container. Keep chilled until ready to eat.