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Peanut butter fat bombs are an easy, low carb, keto recipe with real peanut butter flavor and only a few simple ingredients. Make them in 5 minutes and keep them in the freezer all week for a snack on the go.
Table of Contents
- Why You’ll Love these Peanut Butter Fat Bombs
- What Is A Fat Bomb?
- Ingredients You Need
- How to Make Peanut Butter Fat Bombs
- Can I Use Another Nut Butter?
- What Sweetener Should I Use?
- Storing Leftovers
- Peanut Butter Fat Bombs Recipe
Why You’ll Love these Peanut Butter Fat Bombs
- 5 main ingredients
- Filling little snack
- Melt in your mouth texture
- Easy to make
- Meal-prep and freezer friendly
- Rich peanut butter cup flavor, with no sugar.
- Kids love them
What Is A Fat Bomb?
They’re a combination of healthy fats, nuts or seeds and created to help people who eat a lower carb diet include more healthy fats into their diet.
Typically fat bombs are made in a mini-muffin tin (like this recipe) or rolled into a ball similar to an energy bite.
Fat bombs are typically eaten in the morning, as a snacks to give you energy during the day or at night as a bedtime snack. I love to meal prep these on Sundays and have an easy snack to eat during the week.
Ingredients You Need
Here are the simple ingredients for these easy peanut butter fat bombs.Jump to recipefor exact measurements.
- Peanut butter: make sure you use a peanut butter without sugar. I like a drippy peanut butter or natural peanut butter.
- Coconut oil: to add more fat and
- Vanilla extract: for sweet flavor.
- Salt: a pinch of salt balances out the flavors.
- Sweetener: try a keto sugar, like monk fruit, to sweeten them slightly.
- Optional chocolate: top them with Lily’s melted dark chocolate for chocolate peanut butter fat bombs.
Looking for more low carb recipes? Try fat bombs with MCT oil, healthy buckeyes, or almond flour peanut butter cookies next.
How to Make Peanut Butter Fat Bombs
These are the step-by-step instructions for these easy fat bombs. Jump torecipe cardfor the printable instructions.
- Line 12 mini muffin tins with paper liners and set aside.
- Combine the coconut oil and raw peanut butter in a microwave-safe mixing bowl. Microwave on high heat in 30-second increments until melted and smooth.
- Stir in the vanilla, salt, and optional sweetener.
- Evenly distribute the into the prepared muffin tins. Sprinkle with sea salt. Place in the freezer for at least 1 hour.
- Store in the freezer for up to 3 months. Enjoy from frozen!
Want to add chocolate? Melt a keto chocolate (I like Lilly’s and Hu Kitchen). Pour it on top of the frozen fat bombs to cover them then freeze until solid.
Can I Use Another Nut Butter?
You can easily be make them with another nut butter like almond butter or cashew butter. They may even have fewer carbs! Just double check the ingredients for no added sugar.
What Sweetener Should I Use?
I’m a fan of monk fruit when it comes to keto sweeteners that won’t raise ketones or blood sugar. The taste and ingredient quality is the best in my opinion.
I don’t think this recipe needs a sweetener, but if you want it on the sweeter side, you can add this. I’ve also tested this with liquid stevia and it’s a great option. Some processed keto sugars to try are erythritol or xylitol.
Storing Leftovers
Peanut butter fat bombs store well in the refrigerator, but store best in the freezer. Keep them in an airtight container or freezer bag in the fridge for up to 1 week or in the freezer for up to 3 months.
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3.73 from 375 votes
Peanut Butter Fat Bombs
Prep: 10 minutes mins
Cook: 0 minutes mins
Total: 10 minutes mins
Peanut butter fat bombs are an easy, low carb, keto recipe with real peanut butter flavor and only a few simple ingredients. Make them in 5 minutes and keep them in the freezer all week for a snack on the go.
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Molly Thompson
Servings: 12 fat bombs
Ingredients
- 1/2 cup refined coconut oil
- 2/3 cup natural peanut butter no sugar added
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 tablespoon monk fruit or liquid stevia optional
Instructions
Line 12 mini muffin tins with paper liners and set aside.
Combine the coconut oil and peanut butter in a microwave safe bowl. Preferably a large glass measuring cup that's easy to pour. Heat in the microwave in 30-second increments, stirring in between each, until it's melted and smooth.
1/2 cup refined coconut oil, 2/3 cup natural peanut butter
Stir in the salt, vanilla, and sweetener. Pour the peanut butter mixture evenly into the prepared muffin tins. Freeze for at least one hour until solid. Optional: melt keto sugar and cover the tops with melted chocolate, then freeze again.
1/4 teaspoon kosher salt, 2 teaspoons vanilla extract, 1 tablespoon monk fruit or liquid stevia
Store in the freezer for up to 3 months in an airtight container. Eat from frozen!
Last step! If you make this, please leave a review letting us know how it was!
Equipment
Mini Muffin Tin with liners
Medium mixing bowl
Nutrition
Serving: 1fat bombs | Calories: 187kcal | Carbohydrates: 5.8g | Protein: 3.3g | Fat: 17.3g | Sodium: 245mg | Fiber: 1g | Sugar: 3.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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