These ketogenic approved fat bombs are to die for! Only 3 simple ingredients are required to make this delicious low carb snack!
I LOVE peanut butter and it’s even better when it’s made into a keto approved FAT BOMB! Since starting a keto lifestyle I have become obsessed with fat bombs. They are the best keto snack and taste amazing! You can make any flavor you like and they are so simple to make.
These ones are easy because they only call for three ingredients. You can add sweetener as well which is optional. I added two tablespoons of Swerve to mine. I prefer to use Swerve over other sweeteners because it has the best taste in my opinion. It’s also easy to bake with.
I actually freeze these and then cut them into serving sizes and throw them back into the freezer. Fat bombs are made with coconut oil which melts really easily. I find if you keep them frozen until ready to eat, they stay formed instead of melting. If I am going somewhere and I’m bringing a snack I will put one or two in a small baggie to bring with me.
Another one of my favorite keto recipes is No Sugar Keto Fudge which tastes AMAZING!
Foods to Eat on a Ketogenic Lifestyle
If you are looking for more information on what foods to eat while following a ketogenic diet, you can check out my detailed article on what to eat and not eat HERE
Macros for 1 Peanut Butter Fat Bomb
Calories: 308
Fat: 29 grams
Carbs: 4 grams
Net Carbs: 2.6 grams
Sugar: 0.7 grams
Fiber: 1.4 grams
Protein: 5.4 grams
Check out more awesome – RECIPES
Peanut Butter Fat Bombs For a Keto Diet
Ingredients
Fat Bombs
- 1 cup peanut butter unsweetened
- 1 cup coconut oil
- 1/4 cup almond or coconut milk unsweetened
- 2 teaspoons Swerve optional, can use stevia
Chocolate Topping
- 1/4 cup cocoa powder unsweetened
- 2 tablespoons coconut oil melted
- 2 tablespoons Swerve can use other sweetener
Instructions
- Add peanut butter and coconut oil to blender and mix. Add milk, then Swerve (optional).
- Please in molds or mini muffin tins and refrigerate or freeze for one hour.
Chocolate Topping
- Whisk ingredients together and drizzle over chilled fat bombs. Return to fridge or freezer until ready to eat.
Are these macros for 1/12 of the recipe? Or the whole recipe?
Macros for 1 Peanut Butter Fat Bomb
Calories: 308
Fat: 29 grams
Carbs: 4 grams
Net Carbs: 2.6 grams
sugar: 0.7 grams
Fiber: 1.4 grams
protein: 5.4 grams
Could I use Heavy Whipping Cream instead?
What is the serving size for these macros
I believe the top of the recipe says 12 servings
So is she saying the macros are for the whole thing? Or is there a serving size
What kind of peanut butter do you use? Is the powdered kind ok?
I don’t use the powdered peanut butter. I use a low carb all natural one. I’m sure there is a way to use powdered but I don’t know what the measurements would be.
Doesn’t the powdered peanut butter have all the fat removed? Wouldn’t that be counter-productive in a fat bomb?
I have no idea. I have never eaten powdered peanut butter. I use an all natural, low carb peanut butter. Best to read the labels in the store and find the lowest carb option you have access to.
How many is a serving?
Macros for 1 Peanut Butter Fat Bomb
Calories: 308
Fat: 29 grams
Carbs: 4 grams
Net Carbs: 2.6 grams
sugar: 0.7 grams
Fiber: 1.4 grams
protein: 5.4 grams
Made them and loved them, my question is, do I mesure the coconut oil as a solid or melted??
As a solid.
Doesn’t the oil measure a cup whether it is solid or melted?
As a solid
I just made these & I think they’ll be delish! They’re freezing now. I only used 1/2 cup of coconut oil. I’m hoping the oil in the peanut butter will make up some of the difference.
What kind of coconut oil? Pure, Organic?
Just coconut oil. Use whatever kind you want.
Can we substitute Splenda for Stevia in your recipes?
Yes but Splenda is not all natural
Excellent. Thanks!
Awesome recipes. I’m especially looking forward to trying out the cheesecake and 90 second bread recipes.
As for the Splenda vs. Stevia, I’ve tried, but can’t get over the soapy, bitter aftertaste of Stevia.
Also, from my research, Splenda’s been given a bad rap. Don’t take my word for it, though.
Read for yourself – http://www.snopes.com/medical/toxins/splenda.asp
Best of luck and keep up the great work. 🙂
Try liquid stevia. I prefer the SweetLeaf, Sweet Drops brand.
Splenda is chlorinated and can create health issues. Any sweetner that is not natural is taboo. I use Xylitol for most everything.
the main ingredient is corn. so it is starch.
Use Splenda Naturals to avoid the Stevia after taste. It is really good and 100% Keto approved unlike regular Splenda.
Gr8 to know!
How abour truvia, is that keto approved
I’m allergic to coconut oil. What can I use?
Coconut oil can be replaced with butter or cream cheese in a recipe
Same measurements if I use butter ?
yes
Has anyone made them with butter or cream cheese? how is the taste?
I’m just starting a Keto lifestyle, and wondering if I may use Amond Butter for these?
I can’t eat peanuts 🙁
Yes you can
Almond butter is the better keto choice. Almond is so expensive though
I found organic sunflower butter at my local grocery store & used that. Its lower in carbs & sugar. So so good
Can you use heavy cream instead of almond milk?
YOu can try, however I haven’t used that method so I can’t assure you it will work
That sounds like a good creatuve idea be more of a peanut butter mousse i think
Just started Keto and this looks amazing. I only have cashew milk on hand, hoping that will work out! 🤞ðŸ»
This is a very good and easy basic recipe to use to make different fat bombs. I did blueberries with cream cheese. Perfect!
What brand of peanut butter do you use? I am having a hard time finding anything low carb or unsweetened.
Smuckers is great. Only ingredient is peanuts
I’m partial to Crazy Richards – nothing but peanuts
Did you melt the coconut oil before adding it to the peanut butter
I only have liquid coconut oil right now. Would that work for this recipe or am I better off using butter?
I didn’t have coconut oil I only had extra light olive oil on hand we will see how it comes out
I’m allergic to coconut. What other day could you use and still have them taste good?
Check the comments above, she says butter or cream cheese, same amounts
What is the best sweetener in your opinion? One that tastes pretty good, without a terrible after taste? Thank you!
I recommend swerve 🙂
Is the carb count different for almond butter? I didn’t have pb so I just used almond butter. They are so so so delicious!!! Thank You!!!
I need a sweet treat in the morning of my new keto journey.
Somehow I got 24 mini muffin sized pieces. Did I do something wrong? And so I should count two pieces as one serving?
I just made these. I would count 2 of the mini ones as one serving.
Thankyou!
I want t try this recipe . I am so grateful for it, but I curious …Can I use liquid stevia? And would it be a different amount?
They best sugar substitute is.. Monk Fruit.. Its all natural.. I can’t even tell it’s not real sugar… And ZERO after taste!
I made these today, but without the chocolate drizzle on top. I cut the recipe in half just in case they didn’t turn out well. (I made chocolate ones with cocoa powder and could not eat them, gross!!)
I put the mixture in an ice cube tray, I got 13 cubes out of half the recipe. They are amazing!!
I read it as “2 Tablespoon” of Swerve so I used 1 Tablespoon of Erythritol. They are perfect!!
Is there a substitute for coconut oil? Just can’t stand the taste of coconut. Thanks