I went through so many versions of these before I found the one that didn’t taste like waxy peanut paste dipped in sadness. Some were too soft, some too gritty, and a few flat-out melted on my countertop. But these? These are the ones I keep stocked in my freezer like edible gold bars.
They’re rich, creamy, just sweet enough, and that little chocolate shell? Crunchy bliss. If Reese’s made a keto version, this would be it.
Why This One Works So Well
Fat bombs can go sideways fast—too much sweetener, weird mouthfeel, or that dreaded fridge funk. This one nails the balance:
- Peanut flour gives body without adding carbs or bulk weirdness.
- Natural peanut butter (the runny kind) blends smooth and doesn’t clump.
- Monk fruit + allulose sweetens without the cooling aftertaste or blood sugar spikes.
- Chocolate dip adds a satisfying snap and makes them freezer-friendly.
No gritty texture, no melty mess, no carb creep.
Ingredients That Kept It Keto
- Natural peanut butter (240g / 1 cup) – Go for salted and runny. Helps the mix blend smooth and gives a nice fat-to-protein ratio.
- Unsalted butter (85g / 6 tbsp) – Carries fat and helps everything set firm in the fridge.
- Vanilla extract (1 tsp) – Flavor depth. Optional but recommended.
- Sea salt (½ tsp) – Balances sweetness. Taste and tweak as needed.
- Powdered monk fruit + allulose blend (67g / ⅔ cup) – Dissolves smoothly without a weird aftertaste.
- Peanut flour (67g / ⅔ cup) – Adds protein and structure without carbs. Don’t swap for coconut flour—totally different beast.
- Sugar-free dark chocolate chips (170g / 6 oz) – Look for ones with <1g net carbs per serving, like ChocZero or Lily’s.
Keto Swaps That Actually Work
| Swap | Use Instead | Notes |
|---|---|---|
| Almond flour | Peanut flour | Texture will be looser and slightly crumbly. Not my fave, but doable. |
| Coconut oil | Butter | Will set softer. Better for freezer-only storage. |
| Erythritol | Monk fruit + allulose | Grittier texture and cooling aftertaste. Use powdered only. |
| Cashew butter | Peanut butter | Tastes amazing but higher carb. Use with caution if you’re strict keto. |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Mixture too sticky to roll | Peanut butter too warm or not enough flour | Chill the dough 20–30 mins before shaping |
| Chocolate coating slid off | Balls were too cold or chocolate too hot | Let balls sit 5 mins at room temp before dipping |
| Texture turned gritty | Used granulated sweetener | Always use powdered for smoothness |
Step-By-Step: How I Make It
- Line a tray with parchment and keep space clear in the fridge.
- Mix peanut base: In a bowl, beat peanut butter, melted butter, vanilla, and salt until smooth.
- Add dry ingredients: Beat in powdered sweetener and peanut flour. Adjust salt if needed.
- Chill the mix if sticky—20 minutes in the fridge helps a lot.
- Shape into balls (use a small cookie scoop or hands). Wash hands with cold water if they start melting.
- Chill again for 20 minutes until firm.
- Melt chocolate in a double boiler (or microwave in 20-second bursts).
- Dip with a toothpick: Leave a bit exposed at the top for that classic “bomb” look. Smooth over the hole with a finger or spoon.
- Optional drizzle if you’re feeling fancy.
- Refrigerate until set, about 30 minutes.
Smart Moves I Always Use
- I pre-scoop and freeze the fat bombs before dipping—makes the chocolate set instantly.
- Mix the dry ingredients separately before adding. Fewer lumps, smoother dough.
- Don’t skip the salt. Even if your peanut butter is salted, that little bit extra makes it pop.
Meal Prep Notes That Matter
- Fridge: Airtight container, up to 2 weeks. Keeps texture perfect.
- Freezer: Layer between parchment and freeze solid. Store in a zip-top bag for up to 3 months.
- To eat from frozen: Thaw 5–10 minutes or pop in the fridge the night before.
Real Keto Questions, Real Answers
Will these spike blood sugar?
Not for me. The allulose blend + fat base makes these very blood sugar–friendly, but always test if you’re sensitive.
Can I use coconut flour instead?
Nope. Coconut flour absorbs differently and will dry this recipe out like a sand trap.
Are they freezer-friendly?
Yes! I actually prefer them frozen—they’re firmer and take longer to devour (built-in portion control).
Is peanut flour keto?
Yes—low in carbs, high in protein, and excellent for texture without the nutty overload.
Nutrition Facts
- Serving Size: 1 fat bomb (recipe makes approximately 48 servings)
- Calories: 80
- Total Fat: 7.4g
- Saturated Fat: 3.1g
- Cholesterol: 3.8mg
- Sodium: 38.5mg
- Potassium: 0mg
- Total Carbohydrate: 2.1g
- Dietary Fiber: 0.9g
- Sugars: 0.2g
- Protein: 2.4g
Check out More Recipes:
- Low Carb Keto Chocolate Truffles Recipe
- Low Carb Keto White Chocolate (Sugar-Free)
- Low Carb Keto Apple Pie
Low Carb Keto Chocolate Peanut Butter Fat Bombs
Description
Rich, creamy, and chocolate-dipped—these keto peanut butter fat bombs are the perfect low-carb snack to crush cravings and keep macros on track.
Ingredients
Instructions
- Line a baking sheet with parchment paper.
- In a bowl, beat peanut butter, melted butter, vanilla, and salt until smooth.
- Beat in powdered sweetener and peanut flour until well combined.
- Chill mixture for 20 mins if too sticky.
- Scoop into 1-inch balls, place on tray, chill again 20 mins.
- Melt chocolate in a double boiler.
- Dip each ball using a toothpick, then place back on tray.
- Optional: drizzle extra chocolate.
- Chill 30 mins until chocolate is firm.
Notes
- I pre-scoop and freeze the fat bombs before dipping—makes the chocolate set instantly.
- Mix the dry ingredients separately before adding. Fewer lumps, smoother dough.
- Don’t skip the salt. Even if your peanut butter is salted, that little bit extra makes it pop.
