These keto peanut butter fat bombs use 5 simple ingredients and couldn’t be easier to make. Topped with a delicious chocolate ganache, they are the perfect decadent keto snack!
Fat bombs are the bomb! Not only are they super easy to make but their low-carb, high-fat content is great for avoiding a blood sugar spike.
Keto fat bombs are usually made from a high-fat base of nut butter, coconut oil, avocados or cream and then flavored and sweetened with some low-carb goodies. The fat in this recipe comes from peanut butter and coconut oil.
Following a ketogenic diet can be challenging sometimes. That’s where these peanut butter fat bombs come to save the day. They make snacking on a 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 peanut butter fat bombs pack a powerful amount of energy and they can easily be made and stored for the week ahead, making them the perfect on-the-go snack.
Step 1: Mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener) in a small mixing bowl until it is smooth and creamy.
Step 2: Divide the mixture between 6 muffin paper cups (this worked out to about 3 tablespoons of the mixture per muffin cup). Place them in the refrigerator for at least an hour, or overnight, to set.
Step 3: While the peanut butter fat bombs are chilling, it’s time to make the chocolate ganache! Simply whisk together all of the ganache ingredients until a silky smooth chocolate ganache comes together. You can adjust the number of stevia drops to the sweetness you prefer.
Step 4: Spoon the chocolate ganache over the chilled peanut butter fat bombs (it was roughly 1 tablespoon of chocolate ganache per fat bomb). Chill in the refrigerator until the ganache has set.
Step 5: Serve straight from the fridge so the fat bombs don’t melt.
Note: Because we make them in muffin cups, these fat bombs are BIG! Twice as big as normal fat bombs so I suggest you count each of these peanut butter fat bombs as two servings.
How to make the perfect peanut butter fat bombs
- You can substitute the peanut butter for any other smooth nut butter that has no added salt or sugar. It will still work perfectly and you can then experiment with different tastes. Always replace the nut butter in a ratio of 1:1.
- The flavors of these peanut butter fat bombs can be experimented with in many ways. Not only can you change the nut butter used, but you can also use an edible essential oil like peppermint or orange to bring out the chocolate ganache flavoring. Use 1 – 2 drops of the flavored oil to give your fat bombs a unique spin!
- As these fat bombs are made with mainly coconut oil and peanut butter, they need to be stored in the refrigerator. Leaving them out at room temperature for too long will only result in a puddle of peanut butter and coconut oil.
- I used muffin cups as a mold for the peanut butter fat bombs but you can be really creative with how you want your fat bombs to look. If you have chocolate molds, you could use them as well to make some truly delectable treats. Combined with some experimentation with the flavors and you can make some delicious fat bombs of your very own.
Other delicious fat bomb recipes
Here are a couple of other fat bomb recipes you might enjoy:
You can also read this roundup I created of 10 delicious keto fat bomb recipes for even more keto snack inspiration!
When you’ve tried my keto peanut butter fat bombs, please don’t forget to let me know how you liked it 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, combine the peanut butter, melted coconut oil, salt, vanilla extract, and liquid stevia. Whisk until well combined.
- Spoon 3 tablespoons of the peanut butter mixture into a muffin paper. Repeat for 6 fat bombs.
- Chill in the refrigerator for at least 1 hour.
- In a small bowl, whisk together the chocolate ganache ingredients.
- Spoon 1 tablespoon of the chocolate ganache on top of each of the peanut butter fat bomb.
- Chill for at least 30 minutes in the refrigerator before serving.
Nutrition Info Per Serving
I love this recipe easy to use and I used power stevia , just one package for the peanut butter and half for the chocolate. They satisfy that feelings if something sweet after a meal. Thanks
I made it but haven’t tried it yet. It’s still in progress. I tasted the mixture and it’s ok.
Can I use Monkfruit sweetener? And I can probably roll them into a ball instead? Silly question I know.
Yes, Monkfruit is just as good. Rolling them might be hard before they are refrigerated.
Is a serving size a half a fat bomb or 1? Big difference since it’s so many calories!
It’s 1/2 fat bomb per serving since they are so big
Good and simple add up to great recipe full of flavor. I used erythritol instead of stevia
Thank you for this. I’m keto and hubby is diabetic (type 2) with a sweet tooth. This covers both of our needs. I made up a batch yesterday and they were a hit. We live on a fixed income so having easily accessible and affordable ingredients has been a major challenge for us. We had all the ingredients on hand and it was a snap to make up. 🙂
Yummy! I’ve made fat bombs with coconut oil before but never enjoyed them until now! I also added cocoa powder . Slurp!
Can I use grass fed butter instead of coconut oil?
I would think so
What kind of peanut butter did you use that gave you those nutritional values?
We used Smucker’s Natural Peanut Butter
Hi! Are the nutrition facts for one muffin’s worth or for 1/2? Not sure since you said to count one muffin as two servings.
It’s for 1/2. We should make that clearer in the post.
YUM Delicious! Almost like a Reeses cup. I used Natvia it’s much nicer than Stevia IMHO. I’m a die-hard carb girl and keto has been torture. This recipe is the first glimpse of hope for me. I may actually stay the course. Thank you so much for giving me hope 😀
I’m going to make these tonight, but thought I’d use the mini muffin papers so I can make 12. I’ll let you know how it goes. SO excited!!!
These are the freaking bomb. I like to use a drippy, crunchy peanut butter and those little peanut chunks MAKE this recipe. Definitely use an all-natural crunchy peanut butter or add chopped peanuts. Makes the texture and taste fantastic.
I may experiment adding cacao nibs to the chocolate top next time
These are AMAZING. I didn’t have vanilla so used (artificial) rum extract – otherwise I followed as written. They are the BOMB…thank you!