These Keto Peanut Butter Fat Bombs are the kind of snack you’ll want to keep on hand at all times. They’re rich, creamy, and just sweet enough to curb cravings without kicking you out of ketosis. Think of them as bite-sized energy boosters that taste like dessert.
With only a handful of pantry staples and no baking required, they’re quick to make and easy to customize. If you love peanut butter cups, this is your go-to keto-friendly alternative.
Keto Peanut Butter Fat Bombs - Creamy, Satisfying, and Low-Carb
Ingredients
- Natural peanut butter (creamy, unsweetened, no added oils or sugar)
- Coconut oil (refined for neutral flavor, or virgin for coconut flavor)
- Cream cheese (full-fat, softened) — optional but recommended for extra creaminess
- Powdered keto sweetener (erythritol, allulose, or monk fruit blend)
- Vanilla extract
- Sea salt
- Unsweetened cocoa powder (optional for a chocolate swirl or coating)
- Chopped peanuts or unsweetened shredded coconut (optional for texture)
- Silicone mold or mini muffin liners
Instructions
- Soften key ingredients. Bring the cream cheese to room temperature for 20–30 minutes so it blends smoothly. If your peanut butter is very firm, warm it slightly until it’s stirrable.
- Melt the coconut oil. In a small saucepan or microwave-safe bowl, gently melt the coconut oil until just liquid. Avoid boiling—it should be warm, not hot.
- Mix the base. In a medium bowl, combine peanut butter, softened cream cheese, melted coconut oil, vanilla extract, and a pinch of sea salt. Stir until very smooth. A hand mixer on low makes this extra creamy.
- Sweeten to taste. Add powdered keto sweetener 1 tablespoon at a time, mixing and tasting as you go. Start with 2–3 tablespoons for 12 fat bombs and adjust. The powdered form prevents graininess.
- Optional chocolate swirl. For a chocolate-peanut butter effect, transfer 1/3 of the mixture to a separate bowl and whisk in 1–2 teaspoons unsweetened cocoa powder. Add a touch more sweetener if needed.
- Prepare the molds. Place a silicone mold or lined mini muffin tin on a small tray for easy transfer to the fridge. If adding chopped peanuts or coconut, sprinkle a little in the bottom of each cup.
- Fill and swirl. Spoon the peanut butter mixture evenly into the molds. If using the chocolate portion, dot small spoonfuls on top and swirl with a toothpick.
- Chill to set. Refrigerate for 1–2 hours, or freeze for 20–30 minutes, until firm enough to pop out cleanly.
- Unmold and store. Gently release the fat bombs from the molds. Store in an airtight container in the fridge for a softer bite or in the freezer for long-term storage.
- Serve. Enjoy straight from the fridge, or let a frozen fat bomb rest at room temperature for 5–10 minutes for the perfect texture.
Why This Recipe Works
These fat bombs balance flavor and texture in a way that truly satisfies. The combination of peanut butter and coconut oil creates a smooth, melt-in-your-mouth bite that sets perfectly in the fridge or freezer.
A touch of vanilla and a low-carb sweetener rounds out any bitterness without adding sugar. Plus, each portion delivers healthy fats and very few net carbs, helping you stay full and steady between meals. They’re also simple to batch-prep, which makes sticking to your goals much easier.
Shopping List
- Natural peanut butter (creamy, unsweetened, no added oils or sugar)
- Coconut oil (refined for neutral flavor, or virgin for coconut flavor)
- Cream cheese (full-fat, softened) — optional but recommended for extra creaminess
- Powdered keto sweetener (erythritol, allulose, or monk fruit blend)
- Vanilla extract
- Sea salt
- Unsweetened cocoa powder (optional for a chocolate swirl or coating)
- Chopped peanuts or unsweetened shredded coconut (optional for texture)
- Silicone mold or mini muffin liners
Step-by-Step Instructions
- Soften key ingredients. Bring the cream cheese to room temperature for 20–30 minutes so it blends smoothly.
If your peanut butter is very firm, warm it slightly until it’s stirrable.
- Melt the coconut oil. In a small saucepan or microwave-safe bowl, gently melt the coconut oil until just liquid. Avoid boiling—it should be warm, not hot.
- Mix the base. In a medium bowl, combine peanut butter, softened cream cheese, melted coconut oil, vanilla extract, and a pinch of sea salt. Stir until very smooth.
A hand mixer on low makes this extra creamy.
- Sweeten to taste. Add powdered keto sweetener 1 tablespoon at a time, mixing and tasting as you go. Start with 2–3 tablespoons for 12 fat bombs and adjust. The powdered form prevents graininess.
- Optional chocolate swirl. For a chocolate-peanut butter effect, transfer 1/3 of the mixture to a separate bowl and whisk in 1–2 teaspoons unsweetened cocoa powder.
Add a touch more sweetener if needed.
- Prepare the molds. Place a silicone mold or lined mini muffin tin on a small tray for easy transfer to the fridge. If adding chopped peanuts or coconut, sprinkle a little in the bottom of each cup.
- Fill and swirl. Spoon the peanut butter mixture evenly into the molds. If using the chocolate portion, dot small spoonfuls on top and swirl with a toothpick.
- Chill to set. Refrigerate for 1–2 hours, or freeze for 20–30 minutes, until firm enough to pop out cleanly.
- Unmold and store. Gently release the fat bombs from the molds.
Store in an airtight container in the fridge for a softer bite or in the freezer for long-term storage.
- Serve. Enjoy straight from the fridge, or let a frozen fat bomb rest at room temperature for 5–10 minutes for the perfect texture.
Keeping It Fresh
These keep well for up to 2 weeks in the fridge in an airtight container. For longer storage, freeze them for up to 2 months. If stacking, add parchment between layers to prevent sticking.
Because coconut oil softens at warmer temperatures, they’ll get melty if left out too long, so keep them chilled until you’re ready to eat.
Benefits of This Recipe
- Low in net carbs: Ideal for keto or low-carb lifestyles without sacrificing flavor.
- Quick to make: No baking, minimal dishes, and ready in about 30 minutes with chilling.
- Satiating fats: Peanut butter, coconut oil, and cream cheese help keep hunger at bay.
- Customizable: Easy to tweak sweetness, add flavors, or change textures.
- Portable: Great for post-workout snacking or an afternoon pick-me-up.
Common Mistakes to Avoid
- Using sweetened peanut butter: Added sugars can spike carbs and alter flavor. Choose unsweetened natural peanut butter with only peanuts and salt.
- Skipping the powdered sweetener: Granulated sweeteners can make the texture gritty. Powdered blends dissolve smoothly.
- Overheating the mixture: Hot ingredients can cause separation or a greasy mouthfeel.
Keep everything just warm enough to blend.
- Not tasting as you go: Sweetness varies by brand. Adjust to your preference before chilling.
- Under-chilling: If they’re too soft to unmold, give them extra time. A short freeze can fix this quickly.
Recipe Variations
- Almond Butter Bombs: Swap peanut butter for almond butter for a slightly sweeter, milder flavor.
- Chocolate-Dipped: Once set, dip the tops in melted sugar-free chocolate and chill again for a peanut butter cup vibe.
- Crunch Factor: Stir in crushed peanuts, cacao nibs, or toasted unsweetened coconut for texture.
- Cinnamon Roll Twist: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the base.
Top with a light dusting of cinnamon “sugar” (powdered sweetener + cinnamon).
- Salty-Sweet: Finish with a tiny sprinkle of flaky sea salt just before chilling for a gourmet touch.
- Dairy-Free: Skip the cream cheese and add 1–2 extra tablespoons of coconut oil, plus a tablespoon of coconut cream for richness.
FAQ
How many carbs are in each fat bomb?
Exact carbs depend on your ingredients and portion size. Typically, one fat bomb made with unsweetened peanut butter, coconut oil, and powdered sweetener has about 1–2 net carbs. Check your labels and calculate based on the brands you use.
Can I use a different sweetener?
Yes.
Erythritol, allulose, and monk fruit blends work well. Use powdered versions for a smooth texture, and adjust the amount to taste since sweetness levels vary by brand.
What if I’m allergic to peanuts?
Swap peanut butter for almond butter, sunflower seed butter, or macadamia nut butter. Make sure it’s unsweetened and creamy for the best texture.
Why did my fat bombs separate or look oily?
They were likely too warm when mixed, or the fats weren’t fully emulsified.
Make sure ingredients are gently warmed—not hot—and beat until smooth. If separation happens, chill the bowl for 5–10 minutes, then mix again and portion.
Do I need silicone molds?
No, but they make things easier. You can use a lined mini muffin tin or even scoop the mixture onto a parchment-lined tray and flatten slightly for rustic rounds.
How big should each fat bomb be?
A typical size is 1–2 tablespoons of mixture per piece.
Smaller portions chill faster and make carb tracking simpler.
Can I add protein powder?
Yes, but add it gradually and expect a firmer texture. If the mixture gets too thick, add a teaspoon or two of melted coconut oil to loosen it.
How do I prevent a coconut flavor?
Use refined coconut oil, which is neutral in taste. Virgin coconut oil will always add a coconut note.
Final Thoughts
Keto Peanut Butter Fat Bombs are a simple, reliable treat that fits into busy routines and low-carb goals.
With minimal prep and a few pantry staples, you get a creamy, satisfying bite any time cravings hit. Keep a batch in your fridge or freezer, tweak the flavor to your liking, and enjoy a sweet moment that won’t derail your day. When healthy feels this indulgent, staying on track becomes a whole lot easier.