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.
You can see how to make them in this video or read the step-by-step instructions below:
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
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
I bought all the items to make these and get home realized I had no cup cake cups! So, hmmmm what to use? I sprayed an ice tray yes I know who has them any more? Lol I made 12 cubes with the recipe! Yummy for a sweet snack! Thank you for sharing!
What a great idea!
I purchased little candy, silicone molds and they are perfect little bite size treats. I bought a pack of 6 molds off Amazon for like $10.
🌞🌞🌞. brilliant
How many do you eat a day?
Will depend on your calorie needs. Most will probably only do 1 serving a day
Wife loves them
Easy, fun and yummy!!
Easy to make. Is the calorie info listed based on making 6 with a serving size being one? I made these in a mini muffin pan so they are bite sized. Perfect snack.
I made them in regular muffin tins, so that came out to 6 filled muffins. Given the size, each muffin is 2 servings
I made these and they cure my persistent hunger pains. I used the large muffin tins that make 6 bombs (actually made 7). As long as you aren’t comparing them to Reese’s, and are eating them to possibly catch up on fat intake and help with hunger pains, they’re great. Thanks for the recipe.
I couldn’t find liquid stevia at my store, is the powder version ok to use? And how much?
As long as you make sure it’s dissolved before you chill them, powdered should be fine. Looks like you’ll need a pinch to 1/16 teaspoon of Stevia extract or 1 Tsp of a granulated Stevia product
have you made them without the stevia as I find the after taste unpleasant
I’m a Stevia girl, but you can just as well use another sweetener
Will swerve sweetener work? And what is the ratio I would use ??
As long as you make sure it’s dissolved before you chill them, powdered Swerve should be fine. Looks like you’ll need a pinch to 1/16 teaspoon of Stevia extract or 1 Tsp of a granulated sweetner
Much better out of the freezer!! I mixed homemade walnut butter with the peanutbutter and added rum extract to the ganache. Went well with the coconut flavor.
Just made them and the mixture was very runny, is that normal? They are in the fridge now.
Try watching the instruction video and see how it compares. They are very liquid before chilling
Ok, so you make 12 and the serving size is 1/2, so really you have 24.
The nutritional value is for 1/2 or 1 fat bomb. Just trying to understand. New to this and don’t want to screw it up :/ 🙂
Thanks!!
This batch makes 6 fat bombs. Since we made them in muffin tins they came out rather large which is why one is 2 servings. You could choose smaller muffin tins and just make 12 small ones.
I made these in mini muffin tins and filled 12 and still had a lot of mixture left over! Does that make sense?
The muffin forms I used were quite big (2 servings each). If yours are smaller, I would just fill as many forms as you have batter for and then divide. So if you have enough for 24 minis, that means that each fat bomb is a serving.
I need help. All I tasted was the coconut oil. Am I using the wrong oil. It was just too much of a coconut taste. Throwing them out. Any suggestions?
I will try freezing them before I throw them out. I ate 1/2 and feel full I’ll give you that. I really want to like these cause I need something that makes me feel like I’m eating dessert.
They need to be cold to enjoy. I hope the freezer does the trick for you
It’s a good recipe. It’s weird for me to eat something so oily but I found it taste a lot better coming from the freezer than the fridge.