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–+ servings

Keto Peanut Butter Fat Bombs - Creamy, Satisfying, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup natural creamy peanut butter (unsweetened, no added oils or sugar)
  • 1/3 cup coconut oil (refined if you don’t want coconut flavor)
  • 2 tablespoons unsalted butter (or use more coconut oil for dairy-free)
  • 2–3 tablespoons powdered keto sweetener (erythritol, allulose, or a blend), to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt (optional, but recommended)
  • Optional add-ins: 1–2 tablespoons unsweetened cocoa powder, a sprinkle of cinnamon, or 2 tablespoons crushed roasted peanuts for texture

Method
 

  1. Prep your gear. Line a mini muffin pan with paper liners or set out a silicone candy mold. This recipe makes about 12–16 fat bombs depending on size.
  2. Warm the base. In a small saucepan over low heat, add peanut butter, coconut oil, and butter. Stir until fully melted and smooth, about 2–3 minutes. Don’t let it simmer.
  3. Sweeten and flavor. Remove from heat. Whisk in the powdered sweetener, vanilla, and salt. Taste and adjust sweetness. If using cocoa or cinnamon, whisk it in now.
  4. Thicken if needed. If the mixture seems too thin, let it cool for 3–5 minutes so it slightly thickens. This helps it set evenly in the molds.
  5. Fill the molds. Pour or spoon the mixture into the liners. If using crushed peanuts, sprinkle a bit on top and gently press so they stick.
  6. Chill to set. Freeze for 20–30 minutes until firm. Pop the fat bombs out and transfer to an airtight container.
  7. Enjoy. Store in the fridge and eat straight from cold for the best texture.

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