Easy & Healthy Peanut Butter Fat Bombs Recipe – Keto-Friendly

In the world of low-carb and ketogenic diets, fat bombs have taken the spotlight as delicious, energy-packed snacks that satisfy cravings while aligning with dietary goals. Among the wide variety of fat bomb flavors, peanut butter reigns supreme—offering a nostalgic taste, a creamy texture, and a healthy dose of fats. This Peanut Butter Fat Bombs Recipe is the perfect combination of simplicity and indulgence, making it ideal for those following a keto, paleo, or gluten-free lifestyle.

Fat bombs are typically made with high-fat ingredients such as nut butters, coconut oil, cream cheese, or butter, and sweetened with low-carb alternatives like stevia or erythritol. These bite-sized delights are rich in flavor, easy to prepare, and can be stored for days to ensure a quick, satisfying treat whenever needed.

Whether you’re managing your blood sugar, reducing carbs, or simply looking for a guilt-free snack, these peanut butter fat bombs are a game-changer in your diet.

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Nutrition (Per Serving – Approx. 1 Bomb)

• Calories: 110

• Fat: 10g

• Protein: 2g

• Carbohydrates: 2g

• Fiber: 1g

• Net Carbs: 1g

• Sugar: 0g

Note: Nutritional values may vary based on specific ingredients and portion sizes.

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Prep Time, Active Time, Resting Time, and Other Details

• Prep Time: 10 minutes

• Active Time: 5 minutes

• Resting/Chilling Time: 1 hour

• Total Time: 1 hour 15 minutes

• Cuisine: American / Keto

• Course: Snack / Dessert

• Servings: 16 fat bombs

• Calories per Serving: ~110 kcal

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Equipment Needed

• Mixing bowl

• Silicone mold or mini muffin tin

• Spatula or spoon

• Microwave-safe bowl or double boiler (if needed)

• Freezer or refrigerator

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Ingredients

• 1 cup natural peanut butter (unsweetened, smooth or crunchy as per preference)

• 1/4 cup coconut oil (melted)

• 2 tablespoons unsweetened cocoa powder (optional for chocolate flavor)

• 2 tablespoons powdered erythritol or stevia (adjust to taste)

• 1/2 teaspoon vanilla extract

• Pinch of sea salt (optional)

• 2 tablespoons almond flour (optional for added texture)

• Mini chocolate chips or chopped nuts for topping (optional, low-carb/keto-friendly)

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Instructions

Step 1: Choose and Prepare Your Peanut Butter Base

Start with a high-quality natural peanut butter. Ensure it’s free from added sugars or hydrogenated oils. Stir well if separated, then measure out one cup into a large mixing bowl.

Step 2: Melt the Coconut Oil

In a microwave-safe bowl or using a double boiler, gently melt the coconut oil until it’s fully liquefied but not overly hot. This step is essential to ensure it blends smoothly with the peanut butter.

Step 3: Combine and Mix

Pour the melted coconut oil into the bowl with peanut butter. Add in the cocoa powder (if using), powdered erythritol or sweetener of choice, vanilla extract, and a pinch of salt.

Mix thoroughly until all the ingredients are well incorporated. The mixture should be smooth and creamy. If the texture is too loose, you can mix in almond flour to firm it up slightly.

Step 4: Spoon into Molds

Spoon the mixture evenly into silicone molds or mini muffin tins lined with paper cups. Each cavity should be filled about ¾ of the way to allow for toppings or expansion.

If desired, sprinkle low-carb chocolate chips, chopped almonds, or a pinch of sea salt on top for added texture and flavor.

Step 5: Chill Until Set

Place the molds in the freezer for about 60 minutes, or until the fat bombs are completely set and firm to the touch. You can also refrigerate them overnight if preferred.

Step 6: Remove and Store

Once set, pop the fat bombs out of the molds and transfer them to an airtight container. Store them in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

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Tips & Variations

• Nut-Free Option: Use sunflower seed butter or tahini in place of peanut butter for an allergen-friendly version.

• Chocolate Layered Bombs: Pour half the plain peanut butter mixture into the molds, chill, then add a cocoa-infused top layer for a two-tone effect.

• Cinnamon Swirl: Add ½ tsp of ground cinnamon and a pinch of nutmeg for a warm, spiced variation.

• Protein Boost: Add 1 tablespoon of unflavored or vanilla protein powder to the mix for extra nutritional value.

• Texture Play: If you prefer some crunch, fold in chopped peanuts, chia seeds, or shredded coconut before spooning into molds.

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Why Peanut Butter Fat Bombs?

The primary reason these fat bombs are so popular among keto and low-carb eaters is their macronutrient profile. They deliver a high dose of healthy fats from both peanut butter and coconut oil, which help keep you satiated and provide sustained energy. The very low carb content makes them suitable for those managing insulin sensitivity or aiming for ketosis.

Additionally, they help curb sugar cravings thanks to their sweet-yet-healthy ingredients, making them a better alternative to traditional desserts and snacks.

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Storage & Serving Suggestions

• Refrigerator: Store in an airtight container; consume within 10–14 days.

• Freezer: Store for up to 2 months; thaw for 10 minutes at room temperature before enjoying.

• On-the-Go: If transporting, keep in a cooler bag as they tend to soften at room temperature.

These fat bombs make excellent pre- or post-workout snacks, afternoon pick-me-ups, or even a small dessert after dinner. Their portability and long shelf life make them perfect for meal prep and snacking on the go.

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Conclusion

This Peanut Butter Fat Bombs Recipe is the ultimate solution for those looking for a guilt-free snack packed with healthy fats and protein, minus the carbs. It’s simple to prepare, requires no baking, and can be easily customized to suit your preferences. Whether you’re new to keto or just looking for a low-carb treat to curb your sweet tooth, this recipe will become a staple in your kitchen.