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Peanut Butter Fat Bombs

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  Published on August 6th, 2021
  Reading time: 2 minutes
  Last modified October 13th, 2021
peanut butter fat bombs
ChefKetogenic.comDifficultyBeginnerRating
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If you struggle with hitting your fat goals on the ketogenic diet, it's probably been suggested that you try making fat bombs. Fat bombs are tasty little truffles that pack in lots of healthy fat while remaining low in carbs. Since the macros of fat bombs are similar to the macros you should be eating on the ketogenic diet, they tend to be a good snack when you are trying to stay on track.
These peanut butter fat bombs are smooth and creamy on the inside with a slightly crunchy salty exterior. And the best part? They are only ~2g of net carbs per serving!

Yields6 Servings
Prep Time40 minsTotal Time40 mins
Ingredients
 ¼ cup unsweetened peanut butter
 2 oz cream cheese
 2 oz unsalted butter
 1 tsp coconut oil
 ½ cup confectioners erythritol
 ½ tsp vanilla extract
 2 tbsp unsweetened peanut butter powder
 1 tbsp peanuts
 1 pinch salt
Directions
1

Line a baking sheet with wax paper.

2

With a hand mixer, mix together the cream cheese, peanut butter, coconut oil, butter, vanilla extract, and sweetener.

3

Mix until smooth.

4

Cover the bowl with aluminum foil or a paper towel and place in the freezer for 30 minutes-1 hour.

5

Right before you take the peanut butter fat bombs out of the freezer, place the peanuts in a ziplock bag. Crush them with a mallet or rolling pin.

6

Add in the peanut butter powder and salt. Shake to mix up.

7

Use a melon baller or ice cream scooper to scoop out a sphere of the dough and roll it into a ball.

8

Place the peanut butter fat bombs individually into the ziplock bag and shake to coat in the peanut & powdered peanut butter coating.

9

Place the peanut butter fat bombs onto a lined baking sheet and place them in the freezer to set for an hour.

Ingredients

Ingredients
 ¼ cup unsweetened peanut butter
 2 oz cream cheese
 2 oz unsalted butter
 1 tsp coconut oil
 ½ cup confectioners erythritol
 ½ tsp vanilla extract
 2 tbsp unsweetened peanut butter powder
 1 tbsp peanuts
 1 pinch salt

Directions

Directions
1

Line a baking sheet with wax paper.

2

With a hand mixer, mix together the cream cheese, peanut butter, coconut oil, butter, vanilla extract, and sweetener.

3

Mix until smooth.

4

Cover the bowl with aluminum foil or a paper towel and place in the freezer for 30 minutes-1 hour.

5

Right before you take the peanut butter fat bombs out of the freezer, place the peanuts in a ziplock bag. Crush them with a mallet or rolling pin.

6

Add in the peanut butter powder and salt. Shake to mix up.

7

Use a melon baller or ice cream scooper to scoop out a sphere of the dough and roll it into a ball.

8

Place the peanut butter fat bombs individually into the ziplock bag and shake to coat in the peanut & powdered peanut butter coating.

9

Place the peanut butter fat bombs onto a lined baking sheet and place them in the freezer to set for an hour.

Peanut Butter Fat Bombs

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