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Keto Peanut Butter Fat Bombs - A Quick, Satisfying Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup natural, unsweetened peanut butter (creamy works best)
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons coconut oil
  • 2–4 tablespoons powdered erythritol or allulose (to taste)
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt (skip if your peanut butter is salted)
  • Optional: 1–2 tablespoons unsweetened cocoa powder for a chocolate version
  • Optional: 2 tablespoons sugar-free chocolate chips or chopped peanuts for texture

Method
 

  1. Soften the fats: Let the butter sit at room temperature for 10–15 minutes. If your coconut oil is solid, gently melt it until just liquid.
  2. Combine the base: In a mixing bowl, add peanut butter, softened butter, and coconut oil. Beat with a hand mixer or whisk until smooth and creamy.
  3. Sweeten and flavor: Add powdered sweetener, vanilla, and salt. Mix again until fully blended. Taste and adjust sweetness.
  4. Customize (optional): For chocolate peanut butter bombs, whisk in cocoa powder. Fold in sugar-free chocolate chips or chopped peanuts if you like.
  5. Portion it out: Spoon the mixture into a silicone mini muffin mold or silicone candy mold. Aim for about 1 tablespoon per cavity.
  6. Chill to set: Freeze for 20–30 minutes or refrigerate for 1–2 hours until firm.
  7. Pop and store: Remove from molds and transfer to an airtight container. Keep chilled.