A wonderfully short list of ingredients and a 10-minute preparation time make these fat bombs one of the easiest keto treats in my repertoire.
These fat bombs are a wonderful treat. Chocolaty and melt-in-your-mouth, I love having one 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.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- 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 recommend using 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the peanut butter, stevia, and cocoa powder.
Mix the ingredients with a fork or rubber spatula until smooth. The mixture should be very thick and resemble edible playdough, as shown in the photo below.
Use a scant cookie scoop to portion the mixture, then shape each portion into a smooth ball with your hands. Enjoy immediately or store on the counter for 1-2 days.
My husband loves these! A cross between a chocolate truffle and a gooey brownie.
Tara Deiana
Read more comments
My husband loves these! A cross between a chocolate truffle and a gooey brownie.Recipe Tips
- If you prefer a granulated sweetener, use a powdered one to prevent a grainy mouthfeel.
- If using a powdered sweetener, add water to the mixture to prevent it from being too dry and chalky. In my experiments, I found that adding 2 tablespoons of water works well with a powdered sweetener. But start with one tablespoon, mix it well into the batter, and then decide whether to add another. 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.
- I highly recommend using a freshly opened and thoroughly 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 photo below shows the texture of the peanut butter I usually use.
Recipe FAQs
These high-fat keto treats contain fatty ingredients like butter, coconut oil, cream cheese, or nut butter and are sweetened with a sugar-free sweetener. They are an easy and delicious way to add fat to your diet if that's your goal.
I consider them a dessert, similar to keto truffles, keto cheesecake bites, or keto peanut butter fudge, but they are easier to make. Some consider them as snacks, and that's fine, too. You can grab one for a quick and delicious midmorning or afternoon pick-me-up. They are portable if you place them in a container that prevents them from being squished.
On occasion, when pressed for time in the morning, I have two of them with my coffee and call it breakfast!
I don't recommend that. The syrup would add too much liquid. If you don't want to use stevia, you can use a powdered sweetener.
Yes. You can use any creamy, 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 a grainy mouthfeel.
Dutch-processed cocoa powder works best in this recipe, but if all you have on hand is natural cacao powder, that works, too.
Storage Tips
You can store the leftovers in an airtight container at room temperature for 1-2 days. I don't recommend storing them in the fridge as they will harden.
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 five 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.
Recipe Card
3-Ingredient Keto Fat Bombs
Video
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 and the batter is too dry
Instructions
- Combine the peanut butter, sweetener, and cocoa powder in a medium bowl.½ cup peanut butter, 1 teaspoon stevia glycerite, 2 tablespoons cocoa powder
- 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. See the notes section for tips about the texture.
- 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.
- Serve immediately.
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 one to prevent a grainy mouthfeel. If you do, you'll likely need to add 1-2 tablespoons of water to the mixture. Your goal is to have a smooth dough that you can shape with your hands.
- Sweetness is a personal preference. Use these amounts as a guide and adjust to taste.
- 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.
- Store the leftovers in an airtight container on the counter for up to two days. If your kitchen is hot or if you want to store them for longer, store them in the fridge for up to 5 days. Remove them from the fridge an hour before enjoying them to allow them to soften.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Seasonings, especially salt, are guidelines - adjust to taste. Please read these Terms of Use before using any of my recipes.
Cheryl says
Lovely!
Vered DeLeeuw says
Glad you enjoyed them, Cheryl! Thanks for the review.
Habooba Ready says
how long can you store? and can i refrigerate them
Vered DeLeeuw says
I'm glad you like them!
You can store the leftovers in an airtight container on the counter for up to two days. If your kitchen is hot or if you want to store them for longer, store them in the fridge for up to 5 days. Remove them from the fridge an hour before enjoying them to allow them to soften.