Keto Peanut Butter Fat Bombs

Indulge in a decadent, creamy treat with these Keto Peanut Butter Fat Bombs. They're perfect for satisfying your sweet tooth while keeping you on track with your low-carb, high-fat dietary goals. These delicious morsels are quick to prepare, require no baking, and are packed with healthy fats to keep your energy up and cravings down.

Course Snacks

Cuisine American, Keto

Keyword Keto Peanut Butter Fat Bombs, Keto Sweets, low-carb snacks, no bake keto dessert

Prep Time 10

Cook Time 0

Total Time 1 10

Servings fat bombs

Calories 204kcal

Equipment

Medium-sized saucepan
Muffin tin
Paper or silicone muffin liners
Spoon
Airtight container for storage

Ingredients

1 cup creamy peanut butter, unsweetened 256g / 9 oz
½ cup coconut oil 120ml / 4 oz
¼ cup unsalted butter 56g / 2 oz
⅓ cup powdered erythritol 53g / 1.9 oz
1 tsp vanilla extract 5ml
½ tsp sea salt 2.5g
¼ cup crushed dark chocolate, keto-friendly (optional) 60g / 2.1 oz

Instructions

In a medium-sized saucepan, melt the peanut butter, coconut oil, and butter over low heat, stirring until the mixture is smooth and well combined.
Remove the saucepan from the heat and stir in the powdered erythritol, vanilla extract, and sea salt until the sweetener is completely dissolved.
If using, fold in the crushed dark chocolate.
Line a muffin tin with paper or silicone liners. Using a spoon, divide the mixture evenly among the liners.
Place the muffin tin in the freezer and chill until the fat bombs are firm, about 1 hour.
Once set, remove the fat bombs from the liners and store in an airtight container in the refrigerator.

Notes

For those with a peanut allergy, almond butter is a great substitute. Ensure all your ingredients are keto-friendly, particularly the peanut butter and dark chocolate, as some brands may add sugar. These fat bombs are best enjoyed chilled and can be stored in the refrigerator for up to 2 weeks or frozen for longer shelf-life.

Nutrition