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Salted Peanut Butter Fat Bombs

Created by
  Published on November 8th, 2021
  Reading time: < 1 minute
  Last modified April 13th, 2023
ChefRhonda PlataDifficultyBeginnerRating0.0
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These salted peanut butter fat bombs can be batch-cooked so you always have keto-approved snacks to take on-the-go. The sweet and salty contrast makes for a delicious high-fat treat, and the best part is, you only need four ingredients.

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Nutrition Facts

Servings 6

Serving size 1 fat bomb

4g
Net Carbs

Amount Per Serving
Calories 209
% Daily Value *
Total Fat 20g26%
Protein 5g
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Total Sugars 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 ¼ cup coconut oil
 ¼ tsp sea salt
  tsp Stevia powder

Directions

Directions
1

Arrange paper baking cups on a plate or a small baking sheet and set aside. If you don't have paper baking cups, cut squares of parchment paper and firmly press into the bottoms of each circle in a muffin tin.

2

Set up a double boiler: fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top, ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the bottom pot and any water or steam should not be able to escape. Bring water to a boil then reduce to lowest heat.

3

Add the peanut butter and coconut oil to the smaller pot. Allow them to melt and stir to combine, about 7 minutes. Stir in the salt and Stevia powder.

4

Divide the peanut butter mixture between the paper baking cups then transfer to the freezer. Allow the fat bombs to set for at least 30 minutes or until solid. Transfer to an airtight container and keep frozen. Enjoy!

Ingredients

Ingredients

Ingredients
 ¼ cup coconut oil
 ¼ tsp sea salt
  tsp Stevia powder

Directions

Directions

Directions
1

Arrange paper baking cups on a plate or a small baking sheet and set aside. If you don't have paper baking cups, cut squares of parchment paper and firmly press into the bottoms of each circle in a muffin tin.

2

Set up a double boiler: fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top, ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the bottom pot and any water or steam should not be able to escape. Bring water to a boil then reduce to lowest heat.

3

Add the peanut butter and coconut oil to the smaller pot. Allow them to melt and stir to combine, about 7 minutes. Stir in the salt and Stevia powder.

4

Divide the peanut butter mixture between the paper baking cups then transfer to the freezer. Allow the fat bombs to set for at least 30 minutes or until solid. Transfer to an airtight container and keep frozen. Enjoy!

Notes

Salted Peanut Butter Fat Bombs
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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