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    Home » Dessert Recipes » Keto Fat Bombs

    Keto Fat Bombs

    Last updated: Dec 5, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    A wonderfully short list of ingredients and a 10-minute preparation time make these chocolate peanut butter fat bombs one of the easiest keto treats in my repertoire.

    One of the best things about this recipe is its ultra-short ingredients list - you'll only need three ingredients to make this tasty treat!

    Keto fat bombs served on a white plate. One of them is partially eaten.

    It took me a while to realize that the panicky "OMG I will never get to eat sweets again" sinking feeling that I had when embarking on a low-carb diet was completely misguided. You absolutely do get to enjoy keto desserts - you just use different ingredients to make them.

    And while I used to object to the concept of keto fat bombs, believing that artificial ways of upping one's fat intake were unnecessary, I now make them simply as a treat - I love having one of these beauties with espresso as my after-dinner dessert.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storage tips
    • Related recipes
    • 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: I typically use Trader Joe's peanut butter. The only ingredients listed on the jar are peanuts and salt, and you need to stir it well before using it.
    • Sweetener: I use stevia glycerite, which nearly eliminates the bitter aftertaste typical of other stevia products. A link to the specific product I use is provided in the recipe card below. See the discussion below about stevia alternatives.
    • Cocoa powder: I use unsweetened Dutch-processed cocoa powder. It's milder, darker, and less acidic than natural cocoa powder. But if all you have on hand is natural cocoa powder, you can use that instead.
    The ingredients needed to make keto fat bombs.

    Instructions

    It's so easy to make these keto fat bombs! The short ingredients list is one big advantage of this recipe. Another advantage: 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. If you've used a powdered sweetener, add 1-2 tablespoons of water. In fact, even if you use stevia, you might need to add a teaspoon of water if the mixture feels very dry.
    • Mix the ingredients with a fork or with a rubber spatula until smooth. The mixture will be very thick. Kind of like edible playdough.
    • Use a scant cookie scoop to portion the mixture out, then shape each portion with your hands into a smooth ball. If you used stevia you'll probably get six balls. If you used a powdered sweetener, you should get seven of them.
    A six-photo collage showing the steps for making keto fat bombs.

    Expert tips

    1. 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.
    2. If you'd rather use a granulated sweetener, you should use a powdered sweetener, or the treats will have a grainy mouthfeel. And you'll need to add a little water to the mixture to prevent it from being too dry and chalky.
    3. In my experiments, when using a powdered sweetener, I determined that 2 tablespoons of water work well. 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.

    Frequently asked questions

    What is a keto fat bomb?

    It's a low-carb and keto treat. It's typically made with fatty ingredients such as butter, coconut oil, cream cheese, or nut butter, and sweetened with a sugar-free sweetener.

    What is the purpose of fat bombs?

    They are simply an easy and delicious way to add fat to your diet. As you can see in the nutrition info below, they are indeed quite high in fat - 11 grams of fat for just one of them.

    How do I use them?

    I consider them as a dessert, similar to keto truffles but easier to make, so that's how I tend to use them. As mentioned above, I like to have one of them with an espresso after dinner.

    Many people view them as a snack and that's fine too. You can just grab one and pop it into your mouth for a quick and tasty pick-me-up. They are also very portable, as long as you place them in a container that would prevent them from being squished.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use any natural nut butter you like instead of peanut butter. The flavor won't be quite the same, but it will still be very good.
    • As mentioned above, you can use powdered sweetener instead of stevia.
    • You can add a small amount of vanilla extract - try ¼ teaspoon.

    Serving suggestions

    These tasty treats are perfect as a quick pick-me-up snack, but I also like to serve them as an after-dinner dessert. And on occasion, when pressed for time in the morning, I have two of them with my coffee.

    Storage tips

    I store these treats in an airtight container at room temperature for 1-2 days (although we usually polish them off on the very first day!). I don't recommend storing them in the fridge - they harden and become dry.

    However, if your kitchen is very warm, you might need to place them in the fridge. To decide if they need to be refrigerated, I suggest keeping them at room temperature for a few hours and checking on them to see how they're doing and whether they're becoming too soft.

    You should also store them in the fridge if you plan on keeping them for 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, please remove them from the fridge an hour before you plan on enjoying them, to allow them to soften.

    A two-photo collage of chocolate fat bombs served on a white plate.

    Related recipes

    • Keto truffles.
      Keto Truffles
    • Keto Fudge.
      Keto Fudge
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      Keto Cheesecake Bites
    • Keto Cookie Dough

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Fat Bombs.
    4.99 from 73 votes
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    10-Minute Keto Fat Bombs

    A wonderfully short ingredients list and a 10-minute preparation time make these chocolate peanut butter fat bombs one of the easiest keto treats in my repertoire.
    Prep Time10 mins
    Cook Time0 mins
    Total Time10 mins
    Course: Dessert
    Cuisine: American
    Servings: 6 fat bombs
    Calories: 129kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • ½ cup natural creamy peanut butter (use a freshly opened jar)
    • 1 teaspoon stevia glycerite (scant; equals a scant ⅓ cup powdered sugar)
    • 2 tablespoons unsweetened cocoa powder Dutch-processed

    Optional ingredients:

    • Pinch sea salt (only if your peanut butter doesn't contain salt)
    • 1-2 tablespoons water (if using a powdered sweetener instead of stevia)

    INSTRUCTIONS

    • In a medium bowl, add the peanut butter, the sweetener, and the cocoa powder. If using a powdered sweetener, you'll also need to add 1-2 tablespoons of water (start with 1). Even if using stevia, you might need to add a teaspoon of water.
    • Mix the ingredients with a fork or with a rubber spatula until smooth. The mixture will be very thick. It should be like an edible playdough.
    • Use a scant cookie scoop (a 2-tablespoon scoop) to portion the mixture out, then shape each portion with your hands into a smooth ball. If you used stevia, you should get 6 balls. With a powdered sweetener, you should get 7.
    • Store the fat bombs in an airtight container on the counter. If your kitchen is very warm, you might need to store them in the fridge. If you do, remove them from the fridge an hour before enjoying them.

    WATCH THE VIDEO:

    NOTES

    • I strongly recommend using Dutch-processed cocoa powder (cocoa processed with alkali). It’s milder, darker, and less acidic than natural cocoa powder.
    • If you'd rather use a granulated sweetener, you should use a powdered sweetener, or the fat bombs will have a grainy mouthfeel. And you'll need to add a little water to the mixture. In my experiments, I determined that 2 tablespoons of water work. 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.
    • 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.

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    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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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw 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.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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