Keto Peanut Butter Fat Bombs Recipe

Learn how to make the best homemade keto peanut butter fat bombs that are creamy, satisfying and require no baking. These easy fat bombs combine natural peanut butter with coconut oil and sweetener for a perfect low-carb energy boost that's ready in minutes and sets in the freezer.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

0 mins

Serves:

12 fat bombs

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g natural peanut butter (no added sugar)</li><li class="ingredients-single-item">100g coconut oil</li><li class="ingredients-single-item">2 tablespoons powdered erythritol (or monk fruit sweetener)</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">¼ teaspoon fine sea salt</li><li class="ingredients-single-item">30g unsweetened shredded coconut (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Silicone mini muffin tray or fat bomb moulds</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Freezer-safe container</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your silicone moulds by placing them on a flat, freezer-safe tray. If you don't have silicone moulds, line a small baking dish with parchment paper – you'll cut the mixture into squares later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small saucepan over low heat, gently warm the coconut oil until just melted. Be careful not to let it get hot – we want it just barely liquefied to prevent the peanut butter from cooking. The melting point of coconut oil is around 24°C, so this happens quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the natural peanut butter to the melted coconut oil, stirring continuously until completely incorporated and smooth. Natural peanut butter often separates, so ensure you've stirred it well before measuring. The oils in both ingredients help create the perfect fat-rich consistency essential for keto treats.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the pan from heat and whisk in the powdered sweetener, vanilla extract, and salt until fully dissolved. The powdered form of sweetener is crucial here as granular varieties would create an unpleasant grainy texture. The mixture should be completely smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using shredded coconut, fold it in now for added texture and flavor. The coconut not only adds a pleasant chew but also contributes healthy fats that complement the keto profile.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully pour the mixture into your prepared moulds, filling each cavity about ¾ full. If using a baking dish, pour the entire mixture in, keeping the depth around 1.5-2cm for perfect bite-sized pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer to the freezer and allow to set for at least 2 hours. The rapid cooling helps achieve that perfect fudge-like texture by creating small fat crystals rather than large ones, which would make the fat bombs grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once completely firm, pop the fat bombs out of the moulds (or cut into squares if using a baking dish). For the best texture and flavor experience, let them sit at room temperature for 1-2 minutes before enjoying – this allows the outside to soften ever so slightly while maintaining that satisfying firm center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store any remaining fat bombs in an airtight container in the freezer for up to 1 month. These make perfect grab-and-go keto snacks whenever you need a quick energy boost or a satisfying treat. The high fat content means they soften quickly at room temperature, so enjoy them within 5-10 minutes of removing from the freezer.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Peanut Butter Fat Bombs Recipe?

This recipe uses natural peanut butter (no added sugar), coconut oil, powdered erythritol or monk fruit sweetener, vanilla extract, fine sea salt, and optional unsweetened shredded coconut to create creamy, low-carb treats that satisfy sweet cravings while maintaining ketosis.

How to cook Keto Peanut Butter Fat Bombs Recipe at home?

Learn how to cook Keto Peanut Butter Fat Bombs by melting coconut oil, stirring in natural peanut butter until smooth, then adding powdered sweetener, vanilla and salt. Pour the mixture into silicone moulds and freeze for at least 2 hours. No actual cooking required - just melting and mixing before freezing to set!

Why do fat bombs need to be stored in the freezer rather than the fridge?

Fat bombs contain coconut oil which has a low melting point (around 24°C). Freezer storage maintains their firm, fudge-like consistency and prevents them from becoming too soft or melting at room temperature. It also extends their shelf life to about a month while preserving optimal texture.

Can I substitute almond butter for peanut butter in keto fat bombs?

Yes! Almond butter makes an excellent substitute with a slightly different flavour profile. Ensure it's unsweetened and natural for keto compliance. Other options include sunflower seed butter (for nut allergies), cashew butter, or macadamia butter - all work beautifully with similar fat content.

How many carbs are in homemade peanut butter fat bombs?

Each peanut butter fat bomb contains approximately 3g total carbs, with 1g of fibre, resulting in just 2g net carbs per serving. This makes them perfect for keto dieters who typically aim to stay under 20-50g of net carbs daily while maintaining high healthy fat intake.

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