These Keto Peanut Butter Fat Bombs only use 5 simple ingredients and couldn’t be easier to make! Creamy peanut butter topped with chocolate ganache makes the perfect decadent snack.
If you’ve never tried fat bombs before, they are… well… the bomb!
Not only are they super easy to make, but their low-carb, high-fat content is also great for avoiding a blood sugar spike.
Keto fat bombs are made from a high-fat base such as nut butter, coconut oil, avocados, or cream cheese. Then, you add tasty low-carb goodies to go with the flavor. This is usually ingredients like sugar-free chocolate for a sweet fat bomb or bacon for a savory fat bomb.
The high-fat base in this recipe is made from a combination of peanut butter and coconut oil for a rich, creamy texture. Topped with a bit of chocolate ganache, it becomes a decadent treat that’s perfect for an on-the-go snack or when you need to satisfy your sweet tooth!
These peanut butter and chocolate fat bombs make snacking on a low carb or keto diet easy and stress-free.
You can read everything you need to know about the ketogenic diet and diabetes in this guide on Diabetes Strong: The Ketogenic Diet and Diabetes – The Definitive Guide.
How to make keto peanut butter fat bombs
These tasty bites pack a powerful amount of energy! Make them ahead of time and store them in the fridge for a ready-to-go, delicious snack any time.
You can see how to make them in this video or read the step-by-step instructions below:
Step 1: In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
Step 2: Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
Step 3: Place in the refrigerator for at least 1 hour, or overnight, to set.
Step 4: While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
Step 5: Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
Step 6: Chill in the refrigerator at least 30 minutes before serving.
Now you have delicious chocolate and peanut butter cups to enjoy throughout the week! Be sure to store them in the refrigerator.
Other nut butters and flavors
Chocolate and peanut butter is a classic combination. However, there are plenty of ways to make this recipe all your own if you want to shake things up!
If you don’t prefer to use peanut butter or have an allergy, you can substitute with any other smooth nut butter. Just be sure to use a brand that has no added salt or sugar. This is a great way to experiment with different tastes.
Another way to get creative with the flavor of these fat bombs is to use an edible essential oil. A flavor like peppermint or orange is simply amazing with the chocolate ganache. Use 1 – 2 drops of the flavored oil to give your fat bombs a unique spin!
For even more ways to mix things up, you could use protein powder in the peanut butter mixture to add flavor and protein. Or try adding some chopped nuts for more texture!
There are plenty of ways to play around with this recipe and make it your own.
Size and shape of fat bombs
Because we make these fat bombs in a 6-muffin tray, they are BIG! We consider each one to be 2 servings.
If you have a smaller muffin tray with 9 or 12 cups, you can easily make smaller fat bombs that are closer to 1 serving each. Or, if you have a mini 24-muffin tray, you could make mini fat bombs!
I like using muffin cups because the shape of the fat bomb reminds me of a traditional peanut butter cup. However, if you have chocolate molds, you can really get creative with how you want these to look. Feel free to have some fun with the shape!
Do you have to be keto to enjoy these?
Fat bombs are great for anyone following the high-fat, low-carb ketogenic diet.
However, that doesn’t mean that these are off-limits to everyone else! As long as you factor them in to your macros for the day, you can certainly enjoy them in moderation.
They will be much healthier than traditional peanut butter cups, and the fat content will give you a great burst of energy without spiking your blood sugar!
Storage
Because these fat bombs are made with mainly coconut oil and peanut butter, they need to be stored in the refrigerator. If you leave them out at room temperature for too long, you’ll end up with a puddle of peanut butter and coconut oil. It will be a tasty puddle, but quite messy to eat!
Instead, keep these in the refrigerator and just grab one when you’re ready to enjoy.
I recommend storing them in an airtight container in the refrigerator for up to a week.
Other delicious fat bomb recipes
Looking for more fat bombs ideas for tasty snacking that comes with a great burst of energy? Here are a few recipes that I know you’ll enjoy:
You can also check out this roundup I created with 10 delicious keto fat bomb recipes for even more keto snack inspiration!
When you’ve tried these, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Keto Peanut Butter Fat Bombs
Ingredients
Peanut Butter Fat Bombs
- 1/2 cup coconut oil (melted)
- 3/4 cup peanut butter (no added salt and sugar)
- 1/4 tsp. sea salt
- 1 tsp. vanilla extract
- 3 - 4 drops liquid stevia
Chocolate Ganache
- 1 tbsp. cocoa powder
- 6 tbsp. coconut oil
- 1 - 2 drops liquid stevia
Instructions
- In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
- Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
- Place in the refrigerator for at least 1 hour, or overnight, to set.
- While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
- Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
- Chill for at least 30 minutes in the refrigerator before serving.
Recipe Notes
Nutrition Info Per Serving
I am confused – recipe says 12 servings but then says use 6 cups.
Please tell me the per serving/ macros –
I used this recipe in 12 cup muffin silicone pan. So I have 12 pieces
Each serving is 1/2 cup if you make them in regular large muffin cups. So if you have 12 pieces, you have 24 servings.
Can the coconut oil be substituted with butter?.
I’d recommend that you choose a fat source that’s hard at room temperature or your fat bombs most likely won’t set. If you freeze them hard butter might work but I”m not sure
New keto member here. I made this because I love peanut butter. I followed the directions for the first batch explicitly but my chocolate came out fluffy and not like the pics. The second batch I used unsweetened block chocolate and the ganache looks like a true ganache and tastes wonderful! Thanks!
great for keto diet and exercises, dont take on a run they get destroyed, but great in a bag on the bike.
I forgot to say I add puriton choccolate orange protein powder an I put a half cashew on the top of the ganache. I also sometimes chop nuts and put in the peanut butter section and I sometimes add tahini and almond butter in the main mix.
I have made this many times now. I use a 12 cupcake pan and this works out well.
Adding a scoop of two of low/no carb protien powders can add flavor and up calories while not increasing carbs exponentially.
Also I took some %86 chocolate and crushed it and dusted the top before adding the ganash.
I liquify the ganosh and freeze everything, after combining. It Comes out great haven’t had one variation I have not liked.
Thank you for this recipe
Adding protein powder and/or chocolate sounds really good. Thank you for that suggestion
I made 24 mini cups. I added an extra 2 drops of Stevia to the peanut butter mix and remade the chocolate topping with 4 Stevia Chocolate Sweet Drops. I guess I needed a bit more sweetness to the mix. In the end, these are just okay.
Made these for my honey. He’s a CrossFit coach and loves the treats!
excellent keto treat on long runs and bike rides
The recipe is amazing, I love the taste. The only problem that after freezing the chocolate layer separates from the peanut butter. Any idea how to overcome that.
Glad you liked them. I’m not sure how to address the separation issue, they shouldn’t do that