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A wonderfully short list of ingredients and a 10-minute preparation time make these keto fat bombs one of the easiest low-carb treats in my repertoire.
One of the best things about this recipe is its ultra-short ingredients list - you'll only need three ingredients!
These keto fat bombs are such a wonderful treat. Chocolaty and melt-in-your-mouth, I love having one with espresso as my after-dinner keto dessert.
Since we go through them quickly (they are irresistible!), I often double the recipe and make a dozen. I store them in the fridge and remove them to the counter an hour before eating them.
Jump to:
- Ingredients
- Variations
- Keto Fat Bombs Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storage Tips
- More Keto Treats
- Foodie Newsletter
- Recipe Card
Ingredients
One of the best things about this recipe is its ultra-short ingredients list. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Natural creamy peanut butter: The only ingredients listed on the jar are peanuts and salt; you should stir it well before using it.
- Sweetener: I use stevia glycerite.
- Cocoa powder: I use unsweetened, Dutch-processed cocoa powder. It's milder, darker, and less acidic than natural cocoa powder. The package should say that the cacao was processed with alkali.
Variations
- You can use any natural nut butter instead of peanut butter. The flavor won't be quite the same, but it will still be very good. I tried making this recipe with almond butter, and it was excellent. Walnut butter is another tasty option.
- You can use a powdered sweetener instead of stevia. It's best to use a powdered one, not a granulated one, to prevent grainy mouthfeel.
- You can add a small amount of vanilla extract or almond extract. I sometimes add ¼ teaspoon of either.
- Dutch-processed cocoa powder works best in this recipe, but if all you have on hand is natural cocoa powder, that works, too.
Keto Fat Bombs Instructions
The short ingredients list is one big advantage of this recipe. Another benefit: It's so easy to make! The detailed instructions are listed in the recipe card below. Here are the basic steps for making this recipe:
In a medium bowl, add the peanut butter, stevia, and cocoa powder.
Mix the ingredients with a fork or rubber spatula until smooth. The mixture will be very thick. It should resemble an edible playdough.
Use a scant cookie scoop to portion the mixture, then shape each portion with your hands into a smooth ball. Enjoy immediately, or store on the counter for 1-2 days.
Expert Tips
- I highly recommend using a freshly opened and stirred jar of peanut butter. This will ensure the peanut butter is fairly liquid and not too thick. Once refrigerated, it thickens. And no matter how well you stir, the peanut butter near the bottom of the jar tends to be too dry.
- If you prefer a granulated sweetener, use a powdered sweetener to prevent a grainy mouthfeel.
- If using a powdered sweetener, you'll need to add water to the mixture to prevent it from being too dry and chalky. In my experiments, I determined that adding 2 tablespoons of water works well when using a powdered sweetener. But start with one tablespoon, mix it well into the batter, then decide if you want to add another one. Your goal is to have a smooth dough that you can shape with your hands.
- Even if using stevia, the mixture might be too dry. If this is the case, add 1-2 teaspoons of water.
Recipe FAQs
What is a keto fat bomb?
This high-fat keto treat is typically made with fatty ingredients such as butter, coconut oil, cream cheese, or nut butter. It's sweetened with a sugar-free sweetener.
What is the purpose of fat bombs?
They are an easy and delicious way to add fat to your diet. As you can see in the nutrition info below, they are indeed high in fat - 11 grams of fat for just one of them.
How do I use them?
I consider them a dessert, similar to keto truffles, keto cheesecake bites, or keto peanut butter fudge, but easier to make.
Many people view them as a snack, and that's fine, too. You can grab one and pop it into your mouth for a quick and tasty pick-me-up. They are also portable, as long as you place them in a container that would prevent them from being squished.
Serving Suggestions
These tasty treats are perfect as a quick pick-me-up snack, but I usually serve them as an after-dinner dessert. On occasion, when pressed for time in the morning, I have two of them with my coffee and call it breakfast!
Storage Tips
You can store these keto fat bombs in an airtight container at room temperature for 1-2 days. I don't recommend storing them in the fridge - they harden and become dry.
However, if your kitchen is hot, you might need to place them in the fridge. To decide if they need to be refrigerated, keep them at room temperature for a few hours and check to see how they're doing and whether they're becoming too soft.
You should also store them in the fridge if you plan to keep them longer than a day or two. In the fridge, you can keep them in an airtight container for up to 5 days.
If you determine that they should be refrigerated, remove them from the fridge an hour before you plan on enjoying them to allow them to soften.
More Keto Treats
- Keto Truffles
- Keto Fudge
- Keto Cheesecake Bites
- Keto Cookie Dough
Recipe Card
4.99 from 84 votes
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Keto Fat Bombs
A wonderfully short ingredients list and a 10-minute preparation time make these keto fat bombs one of the easiest treats in my repertoire.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 fat bombs
Calories: 129kcal
Author: Vered DeLeeuw
Ingredients
- ½ cup peanut butter Natural, creamy (use a freshly opened jar)
- 1 teaspoon stevia glycerite Scant. Equals a scant ⅓ cup of powdered sugar
- 2 tablespoons cocoa powder Unsweetened, Dutch-processed
Optional ingredients:
- Pinch sea salt Only if your peanut butter doesn't contain salt
- 1-2 tablespoons water Optional if using a powdered sweetener instead of stevia and the batter is too dry
Instructions
Combine the peanut butter, sweetener, and cocoa powder in a medium bowl.
Mix the ingredients with a fork or rubber spatula until smooth. The mixture will be very thick. It should have the texture of edible playdough.
Use a scant cookie scoop (a 2-tablespoon scoop) to portion the mixture, then shape each portion into a smooth ball with your hands. If you use stevia, you should get six balls. With a powdered sweetener, you should get seven.
Store the fat bombs in an airtight container on the counter for up to two days. If your kitchen is hot or for longer storage (up to 5 days), store them in the fridge. Remove them from the fridge an hour before enjoying them to allow them to soften.
Video
Notes
- I recommend using Dutch-processed cocoa powder, processed with alkali. It's milder, darker, and less acidic than natural cocoa powder.
- If you prefer a granulated sweetener, use a powdered sweetener to prevent a grainy mouthfeel. If you do, you'll likely need to add water to the mixture. In my experiments, I determined that 2 tablespoons of water work. But start with one tablespoon, mix it into the batter, then decide if you want to add another. Your goal is to have a smooth dough that you can shape with your hands.
- I highly recommend using a freshly opened and stirred jar of peanut butter. This will ensure the peanut butter is fairly liquid and not too thick. Once refrigerated, it thickens. And no matter how well you stir, the peanut butter near the bottom of the jar tends to be too dry.
- The texture of the batter depends on how thick or thin your peanut butter is. If the batter is too liquid, stir in coconut flour, one teaspoon at a time, until it becomes firmer. If it's too dry, add water, a tablespoon at a time. As mentioned above, your goal is to have a smooth dough that you can shape with your hands.
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Nutrition per Serving
Serving: 1fat bomb | Calories: 129kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 98mg | Fiber: 2g | Sugar: 2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Sunshine
The simplicity of this recipe made it a no-brainer for me to try in my Kitchen Experiments. I just took the first bite and know that I'll probably be satisfied with half when I have a hankering for a sweet after dinner. It's tasty, gooey, and meant to be savored!Reply
Vered DeLeeuw
Yay! I'm so glad you like these fat bombs! Thank you for taking the time to leave a comment.
Reply
Cordelia
Very nice. I rolled mine in shredded coconut at the end.Reply
Vered DeLeeuw
Sounds delicious, Cordelia!
Reply
El
I used 4 teaspoons of sugar and carb-free golden syrup instead of sugar and got 8 balls. My total carbs per ball is 2 grams. Yummy and chewy.Reply
Vered DeLeeuw
Glad you liked these fat bombs, El!
Reply
