Irresistible Keto Peanut Butter Fat Bombs in 10 Minutes

Let me tell you about my go-to keto snack that’s saved me from countless cravings—keto peanut butter fat bombs. They’re ridiculously easy to make, take just 10 minutes of prep, and are packed with rich, creamy goodness. Perfect for when you need a quick, low-carb pick-me-up. Trust me, once you try these, you’ll wonder how you ever lived without them!

Why You’ll Love These Keto Peanut Butter Fat Bombs

Oh, where do I even start? These little bites of heaven are my not-so-guilty pleasure—and here’s why they’ll become yours too:

• Crazy easy—just mix, pour, and freeze. No baking, no fuss.
• Low-carb magic with only 3g net carbs per bomb (bye-bye, sugar crashes!).
• Instant satisfaction—that rich, creamy peanut butter hug hits all the right spots when cravings strike.
• Meal-prep hero—I stash a batch in my freezer for emergencies (read: 3 p.m. snack attacks).

Seriously, they’re like peanut butter cups’ healthier, cooler cousin. And did I mention they’ll keep you full for hours?

Ingredients for Keto Peanut Butter Fat Bombs

Here’s the simple lineup of ingredients you’ll need to whip up these dreamy fat bombs. Trust me, you probably already have most of them in your pantry:

• 1 cup creamy peanut butter (make sure it’s unsweetened to keep it keto-friendly!)
• 1/2 cup coconut oil (melted—it blends like a dream)
• 1/4 cup powdered erythritol (this is my go-to sweetener—zero carbs, zero guilt)
• 1 tsp vanilla extract (for that extra layer of flavor)
• 1/4 tsp salt (just a pinch to balance everything out)

That’s it! Five ingredients, no weird stuff, and all the creamy, peanut buttery goodness you could ever want.

How to Make Keto Peanut Butter Fat Bombs

Okay, here’s the fun part—making these little wonders! Don’t blink or you’ll miss how fast they come together. I’ve made these so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect on the first try.

Step 1: Mix the Ingredients

Grab a big bowl—I like using one with a spout for easier pouring later. Dump in your peanut butter, melted coconut oil, erythritol, vanilla, and that pinch of salt. Now, channel your inner baker and stir like crazy until it’s silky smooth. No lumps allowed! Pro tip: If your mixture looks a little grainy from the sweetener, just keep stirring—it’ll come together beautifully.

Step 2: Pour and Freeze

Time to get creative with your molds! I swear by silicone molds (the mini muffin ones are perfect), but an ice cube tray works in a pinch. Carefully pour your creamy mixture into each cavity, trying not to dribble (though honestly, a few spills just mean you get to lick the bowl later). Pop them in the freezer for at least an hour—I know, waiting is the hardest part! They’re ready when they’re firm to the touch.

See? Told you it was easy. Now try not to eat them all in one sitting—though I won’t judge if you do!

Tips for Perfect Keto Peanut Butter Fat Bombs

After making these fat bombs more times than I can count (and taste-testing every single batch—quality control, right?), I’ve picked up a few tricks to make them foolproof:

• Taste as you go! Want them sweeter? Add another tablespoon of erythritol. Love salt? A tiny extra pinch makes the peanut butter pop.
• Freezer is your friend. These babies soften fast at room temp, so store them in an airtight container in the freezer—they’ll stay firm and ready to grab whenever a craving hits.
• Smooth operator. If your coconut oil hardens too fast while mixing, just warm the bowl slightly (10 seconds in the microwave does the trick). No one wants lumpy fat bombs!

Oh, and hide a few in the back of the freezer—trust me, you’ll thank yourself later when the first batch mysteriously disappears!

Variations for Keto Peanut Butter Fat Bombs

Once you’ve mastered the basic recipe (and eaten half the batch), it’s time to play! Here are my favorite ways to mix things up:

• Chocolate lovers: Stir in 2 tbsp cocoa powder for a Reese’s cup vibe—melt some sugar-free chocolate chips for dipping if you’re feeling fancy.
• Spice it up: A teaspoon of cinnamon turns these into cozy bites that taste like peanut butter toast (minus the carbs!).
• Crunch time: Mix in chopped pecans or sugar-free chocolate chunks for texture—just watch your macros.

The best part? No matter what you add, they still freeze like a dream. Go wild!

Serving and Storing Keto Peanut Butter Fat Bombs

Here’s the deal—these fat bombs are like little freezer treasures! Keep them in an airtight container (I use glass Tupperware) and they’ll stay perfect for up to 3 months. Pro tip: Layer them between parchment paper so they don’t stick together. Grab one straight from the freezer when you need a quick energy boost—they soften just enough in about 2 minutes at room temp. Oh, and portion control? Good luck with that… I dare you to stop at just one!

Nutritional Information for Keto Peanut Butter Fat Bombs

Alright, let’s talk numbers—because even though these taste indulgent, they’re actually *good* for your keto goals! Here’s the scoop per fat bomb (but remember, brands vary—so check your labels!):

• 120 calories – basically pocket-sized energy
• 3g net carbs – hello, keto-friendly!
• 11g fat – the good kind that keeps you full
• 3g protein – peanut butter power!

Psst—these stats assume you’re using my exact ingredients. Swap something? Your macros might do a little dance. Still, way better than raiding the candy aisle!

FAQ About Keto Peanut Butter Fat Bombs

Got questions? I’ve got answers! Here are the things people ask me most about these little lifesavers:

Can I use almond butter instead of peanut butter?
Absolutely! Just make sure it’s unsweetened. The texture might be slightly different, but it’ll still taste amazing. I’ve even used sunflower seed butter for a nut-free version.

How long do these actually last in the freezer?
Forever! Okay, not really—but they keep beautifully for 3 months. Though let’s be honest, mine never last that long before getting devoured.

Why powdered erythritol instead of other sweeteners?
It dissolves perfectly without graininess, and won’t spike your blood sugar. If you must swap, monk fruit blend works too—but avoid granular stevia unless you like weird aftertastes.

Help! Mine melted into puddles!
Oh no! Did you use refined coconut oil? Unrefined has a lower melt point. Either way—pop them back in the freezer. They’ll firm right up (and still taste delicious).

Rate This Recipe

Did you make these fat bombs? I’d love to hear how they turned out—leave a quick rating below and tell me your favorite variation!

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