Easy Keto Fat Bombs (Three Ingredients!)

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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.

Keto fat bombs are served on a white plate.

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

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 a grainy mouthfeel.
Dutch-processed cocoa powder works best in this recipe, but if all you have on hand is natural cocoa powder, that works, too.

Instructions

The short list of ingredients is a significant 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:

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.

The fat bomb mixture in the bowl looks thick.

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.

Vered's Tips

If you prefer a granulated sweetener, use a powdered one 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, and then decide if you want 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 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.

Peanut butter in a bowl, showing its texture.

Recipe FAQs

What is the purpose of keto fat bombs?

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. As you can see in the nutrition info below, they are indeed high in fat - 11 grams of fat for just one.

How do I use them?

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.

Can I use keto maple syrup instead of stevia?

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.

Serving Suggestions

These tasty treats are perfect as a quick 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 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.

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Recipe Card

5 from 26 votes

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Easy Keto Fat Bombs (Three Ingredients!)

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

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: fat bombs

Calories: 129kcal

Author: Vered DeLeeuw

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.
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.
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 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.
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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Keto Fat Bombs

Ingredients

Variations

Instructions

Vered's Tips

Recipe FAQs

Serving Suggestions

Storage Tips

More Keto Treats

Recipe Card