Peanut Butter Fat Bombs
By Carine Claudepierre
Published on 10/25/2018 - Last updated on 01/16/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Peanut Butter Fat Bombs are no-bake chocolate peanut butter keto snacks.
They are an easy sweet snack with only 1.4 grams of net carbs per serving.
Is Peanut Butter Keto?
Not all peanut butter brands are keto-friendly.
You should always check the ingredients list of the peanut butter you buy and look for: no added sugar, no added vegetable oil.
Pure keto peanut butter is made of one or two ingredients: peanut butter and salt, that is all.
How To Make Peanut Butter Fat Bombs
These peanut butter fat bombs or keto Reese peanut butter cups are my favorite snack with my almond joy bounty bars.
If I crave sweet, that is what I grab in the fridge.
You can make them in less than 20 minutes with only 5 ingredients that all keto lovers have in their pantry.
Ingredients
- Peanut butter – make sure you use unsalted no sugar added peanut butter made with 100% peanut or make your own peanut butter.
- Coconut oil – if you don’t like the coconut flavor of coconut oil, use refined coconut oil.
- Cocoa butter or butter – both options are tasty. My husband is vegan, and I like to share my treats with him, so I usually prefer to use cocoa butter. Plus, cocoa butter really adds a real chocolate flavor to those little treats. It is like eating real chocolate without the sugar!
- Powdered sugar-free sweetener – I am using powdered erythritol because it dissolves better than crystal erythritol, but if you don’t mind having some crunchy bites of sweetener, you can use your regular sugar-free crystal sweetener.
- Stevia drops – I love to add some vanilla creme-flavored stevia drops. It is optional, but this adds an extra boost of sweetener and a delicious vanilla cream flavor that I love. Feel free to use the stevia drops you like, of course.
Instructions
To make these fat bombs, start by microwaving the peanut butter, coconut oil, and butter in a large mixing bowl for about 60 seconds.
You should then be able to stir the mixture with a silicone spatula. It will get more liquid as the ingredients melt and combine.
If you don’t want to use the microwave, you can heat them in a large saucepan over medium heat.
Once the mixture is well combined, add the powder sweetener and the stevia drops.
It will slightly thicken but should be runny enough to pour them into your silicone mold.
Make sure to place your silicone mold on a plate before pouring the mixture. Otherwise, you might struggle to transfer it into the freezer.
Chocolate Shell
You don’t have to add a chocolate shell to these peanut butter fat bombs. They are absolutely delicious as is.
But, if you miss a good Reese peanut butter cup, adding my chocolate shell recipe will make you a real treat.
I love to use chocolate silicone molds that are small but high to create thick peanut butter fat bombs. If you don’t have such molds, you can use a regular ice cube tray.
Make sure you spray oil into your tray to make it easier to release.
Serving Peanut Butter Cups
The peanut butter fat bombs taste like little ice cream cups when they are cold or frozen.
Feel free to double the batch, and you are good for a few months of treats.
It is a very good way to indulge in a sweet treat without blowing your carb count or reaching something you shouldn’t eat.
Storage Instructions
I recommend storing the peanut butter cups in your fridge, especially in summer, or they get very soft and will melt quickly above 85°F (30°C).
You can also store them for up to 3 months in the freezer and they taste amazing frozen or thawed!
If you don’t want to eat them too cold, simply wait 20 minutes after you remove them from the fridge.
More Fat Bomb Recipes
If you like fat bombs as a hunger-buster, you’ll love the following recipe:
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Peanut Butter Fat Bombs
Ingredients
Liquid ingredients
- ½ cup Natural Peanut Butter no added oil, no added sugar
- ¼ cup Coconut Oil measure solid or liquid – use refined coconut oil to avoid coconut flavor
- ¼ cup Unsalted Butter solid, or melted or cocoa butter
- 5-10 Monk Fruit Drops or Stevia Drops optional, adjust to the desired sweetness
Dry ingredients
- ¼ cup Powdered Erythritol
Chocolate shell optional
- 2 oz Sugar-Free Chocolate Chips
- 1 tablespoon Coconut Oil
- 1 pinch Salt optional but very tasty
Instructions
- In a small microwave-safe glass bowl, add all the ingredients: peanut butter, coconut oil, butter (or melted cocoa butter).
- Microwave in 30-second bursts, stir and microwave again until the coconut oil and butter are fully melted. Make sure you stir between each 30-second burst to not 'burn' the peanut butter. You can also do this on the stove, in a saucepan, under medium heat.
- You should obtain a consistent batter, very runny, almost like water. Next, stir in the powdered sugar-free sweetener and vanilla creme flavored stevia drops if used. The batter will thicken slightly but still be very runny, and that is what you want. Taste and adjust sweetness with more stevia drops at this point if needed.
- Place each chocolate silicone mold on a plate (this makes it easier to carry them to the freezer when filled). Fill each hole of the silicone mold with the peanut butter mixture up to the top.
- Place your plate with the filled silicone mold in the freezer for 20 minutes or until the chocolate has firmed up.
Chocolate shell
- Meanwhile, prepare the chocolate shell of your peanut butter fat bombs.
- In a small glass bowl, add the sugar-free chocolate chips, coconut oil, and a pinch of salt if you like.
- Microwave in 30-second bursts, stir and repeat until the chocolate is melted.
- Cover a plate with parchment paper, lightly oil it with oil spray. Set aside.
- Remove the peanut butter fat bombs from the freezer. Carefully unmold each fat bomb by pushing them out of the silicone mold.
- Use 2 forks to dip each fat bomb into the melted chocolate, and place them on the plate you prepared to cool down. Repeat until all the fat bomb has been covered with chocolate.
- Bring the plate in the freezer again for 10 minutes to set the chocolate shell.
- Remove from the freezer and enjoy straight away!
Storage Options
- You can store your peanut butter fat bombs in an airtight container in the fridge for up to 3 weeks (if made with cocoa butter) or up to 1 week if made with butter. I found that the taste changes slightly if I use butter and store them for longer.
- Another option is to freeze them in zip lock bags for up to 3 months.
- Eat them cold from the fridge or frozen! Don't store at room temperature or they will soften too much!
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Do you realize the link you provided for Cocoa Butter says it “should not be ingested” in the product description?
Sorry for the issue on this link it has been updated. I am using edible cocoa butter from nuvia, you can find it on amazon. This is eible cocoa butter for any DIY recipes. Enjoy, XOXO Carine.
Can these be made with almond butter and maple syrup or honey? I dont use stevia or any sweetener other than dates, honey or maple sugar. THANK YOU!
Yes sure ! it will work as well. Enjoy the recipe. XOXO Carine.