Name: Peanut Butter Fat Bombs
Prep time: 10 min
Total time: 130 min
Ingredients: 4 ounces cream cheese ((Note 1)); 1/4 cup creamy peanut butter, room temperature ((Note 2)); 2 tablespoons granular swerve or 3 tablespoons confectioners swerve

Summary:

These keto peanut butter fat bombs are no-bake frozen treats with only 3 ingredients: cream cheese, peanut butter, and a sweetener. They taste like mini peanut butter cheesecakes and their high percentage of calories coming from fat makes them perfect for anyone looking for keto/low carb desserts.

Peanut Butter Fat Bombs

4.8 from 21 votes

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Prep: 10 mins

Chill: 2 hrs

Yield: 14 servings

INGREDIENTS

▢ 4 ounces cream cheese (Note 1)
▢ 1/4 cup creamy peanut butter, room temperature (Note 2)
▢ 2 tablespoons granular swerve or 3 tablespoons confectioners swerve (Note 3)

INSTRUCTIONS

Mix Peanut Butter & Sweetener: Stir together peanut butter and sweetener in medium bowl using spoon until combined, a few minutes, scraping down spoon and sides of bowl as needed.
Stir In Cream Cheese: Microwave cream cheese in separate bowl until very soft and pliable (Note 4), about 10 seconds. Add cream cheese to bowl with peanut butter mixture and vigorously stir until very smooth and completely combined (Note 5), a few minutes.
Freeze & Serve (Note 6): Divide batter among round silicone molds (Note 7) using back of spoon, making 14 total fat bombs. Freeze until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.

NUTRITION

Makes 14 Servings

Amount Per Serving (1 fat bomb):

Calories 50 (80% from fat)
Total Fat 5g	7%
Saturated Fat 2g	10%
Cholesterol 9mg	3%
Sodium 40mg	2%
Net Carb 0.5g
Total Carb 1g	0%
Dietary Fiber 0.5g	2%
Sugars 0.5g
Protein 2g

Vitamin A 2% · Vitamin C 0% · Calcium 1% · Iron 1%

PHOTOS

NOTES & TIPS

(1) Cream Cheese. Same as half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.

(2) Peanut Butter. Same as 64 grams. I use creamy, not crunchy, and I use the “natural” kind that has only nuts and salt in the ingredients, no added sugar. There is typically some separation, so stir up the jar of nut butter before measuring out the amount to use. It’s important that the peanut butter is at room temperature so that it mixes easily with the other ingredients.

(3) Sweetener. Same as 1 ounce weight. Swerve is a dry erythritol blend that measures the same as regular sugar; it’s not the same as pure erythritol which is about 70% as sweet. I’ve provided volume measurements for both granulated and confectioners (powdered) since they pack differently into measuring spoons. For consistent results, use the weight value. Substitute with your preferred dry or liquid sweetener by adding it to taste by mixing in small amounts at a time.

(4) Microwaving Cream Cheese. Microwaving is very helpful to allow the cream cheese to easily combine with the other ingredients, resulting in a smooth batter. The microwave cooking time is based on a 700-watt microwave with 100% power. If you don’t want to use the microwave, let the cream cheese stand at room temperature until softened and you’ll simply have to apply more force while stirring to get the ingredients to fully combine.

(5) Stirring Batter. Take extra care to ensure that all ingredients are fully mixed. Look out for small white clumps of cream cheese or butter in the batter, which can ruin the taste of these fat bombs.

(6) Serving. These fat bombs should be enjoyed frozen (no need to thaw), as a convenient snack or as a bite-sized dessert after dinner. You can serve them alongside other fat bomb flavors, including cookie dough, chocolate, strawberry, and lemon.

(7) Round Silicone Molds. Silicone molds are convenient because you can easily invert them and pop out the fat bombs after they’re frozen. You can also use any other mold you may have on hand, or even ice cube trays. Another idea is freezing the batter as a single rectangle in a baking dish, and then cutting it up into bars after freezing. If you want to make them round but don’t have molds, you can refrigerate the batter for 30 minutes and use the chilled batter to form 1-inch balls using your hands or a cookie scoop.

(8) Nutrition. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.

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newest oldest most voted

Ebbie

Absolutely delicious! I added cocoa powder to some of them to make them more fudge like. My only issue is how do you stop yourself from eating all 14?

Julia

Haha it’s a struggle!

Wendy

Truth!

Mmontz

2 things really determined if I was able to do keto. One is being able to get a cheesecake fix now and then and two being able to snack on peanut butter now and then. This recipe is the bomb!!! I truly love that these taste like I’m not missing out on anything. I did one batch with the swerve and one with my favorite sweetener, So Nourished Monk Fruit Erythritol Blend granular and both taste amazing! Thanks for sharing this recipe! Found my new peanut butter fix!

John

Just made this for my first time. It is excellent. Being diabetic really need to watch my carbs but really love peanut butter. This allows me to enjoy it again with virtually no carbs. Dipped it in some sugar free jelly. Low carb PBJ. Thanks

Jilly

I made this recipe exactly as-is and found it to be very bland and not very peanut butter-y, so I’m basing my rating on that. That said, it was a great base recipe and perfect for tweaking! For my next batch, I added an additional T of peanut butter, did just 1.5 T of swerve, and added a splash of vanilla. They were great! (However, my fitness pal gave it 82 calories and 1.9 grams net carbs for 15 servings)

Michelle Tucker

I find the Adam’s pre-stirred natural peanut butter to be the fewest carbs and extremely tasty and easy to work with that you can get at Walmart. It’s a staple in our home. Good thing about it is you don’t have to work so hard at getting the oils stirred up into it. Just a suggestion. 🙂 Thank you for this recipe. I was wondering if it’d work find if you made a batch and put it in a pyrex pan, let it set, then cut it up into the potions? I don’t have a mold or an ice tray that would work.

Thanks for your suggestion, Michelle. I have also found that some brands of no-stir nut butters are low in net carbs per serving. Even though they have added sugars, it must be a small enough amount that the overall net carbs per serving is still quite low. I think your idea (letting it set and cutting into bars) will work great. Hope you give it a try!

Cindy Mitchell

I doubled this recipe added tablespoon of unsweetened cocoa powder as a little bit of a binder and then rolled into teaspoon size balls I got about 30 of these little babies. Definitely my new go to fat bomb!

Tab

I wish I thought of that (the Pyrex pan). I didn’t have molds so just plopped them on parchment paper. I won’t say what they look like but I’m sure they will be tasty. They are in the freezer right now. Oh and I used peanut butter powder and cocoa powder. I plan on drizzling a little melted unsweetened chocolate on top so fingers crossed.

Marla Morris

I just made a double batch using smuckers natural peanutbutter and Stevia. I have zero molds or similar in my kitchen so I divided and rolled balls to freeze. One half of the batch has 1 tbs sugar free Hershey’s syrup added in for variety because I have it on hand. I was able to get the 14 by simply rolling the mixture and cutting it into halves to narrow down the portion size correctly. They are basically the size of a donut hole for those wondering.

Cori

Are the nutritional facts the same using smuckers and stevia?

Ann

I do believe I’ve found my perfect keto snack. No need to make any changes. This recipe is perfect & tastes AMAZING!

Susan Reynolds

These are so good!!! I added 1/2 Tbsp ground flaxseed to make it a little more firm. I also did one batch with cocoa powder, about 1 Tbsp. Amazing!

Nadia Reyes

Hi Julia,

Can I make this with a substitute nut butter like walnuts, pecans, or almond butter? Love all your recipes! I just don’t have peanut butter on hand but will pick up ASAP!

Thank you!

Hi Nadia! Yes, I think this recipe would work well with other kinds of nut butters, especially those that you listed since they have a similarly high fat content as peanut butter.

Pat Whitfield

Easy and Delish🤗🤗🤗

Cheryl

This will be one of our favorites!! I used my silicone mold and my hubby and I split one😊

Gina

Yummy and so easy!

Brett

Going to try this with low carb protein powder as well

Sandy

Wonderful! My go to and weakness!

Kylia

I followed directions exactly and I got 5. I used silicone ice cube trays that I use to make baby food. Im not sure what I did wrong. But they are delish!

Since you used a different tray and didn’t divide the batter among 14 molds, it makes sense that you have a different number. Your fat bombs will be bigger and not as bite-sized, but should still taste great.

Laurie

These are so delicious! My new favorite!!! I made the recipe with the identical ingredients you listed but when I entered the recipe in the calculator, it shows 1.2 net carbs each. Any idea what I am doing wrong? New and learning.

You’re not supposed to count the sugar alcohols in erythritol and erythritol based sweeteners like Swerve. When calculating net carbs, you subtract them, just like how you subtract fiber, because they’re non-impact. Learn more here: https://www.savorytooth.com/how-to-start-low-carb-diet/

alison

can you use regular peanut for these or has to be natural peanut butter to be effective

If you’re trying to do a low carb diet, then I recommend natural to reduce your sugar intake. If you’re not doing a low carb diet or don’t care about the extra sugar, then go for the regular peanut butter and decrease the amount of Swerve used.

Daniele Rogers

I made these but added a teasppoon of coconut oil, a drop of vanilla them rolled them in mini chocolate chips. I had to hide them from myself to keep from eating more than 2. They are absolutely delicious.

Dawn

Made these and added crushed almonds and sugar free chocolate chips, delicious!

Deana

Do I have to use a sweetner or can I just use peanut butter and cream cheese?

If you use peanut butter that’s already sweetened, that might work out. It depends on how sweet you like your desserts in general. Personally, I won’t eat these without some kind of sweetener. I use natural peanut butter, meaning the only things in it are peanuts and salt. Check your peanut butter’s ingredients label to see if it already has some kind of sweetener in it.

Pat

made them today, super easy, absolutely tasty!! Thanks for the recipe!

Nick

Could you use peanut butter powder such as PB Fit?

Drew

PB powder works fine. Most powders will include a ratio of how much water or oil to mix with it to sub it in for normal PB. My powder was 2 tbsp of powder + 1 tbsp of water, I added these in for the normal pb and let the mixer got for a few minutes and they turned out great.

Liz

Perfect snack for my sweet tooth! Sooo good. I will definitely make these again.

Cayce

Just made these! Yummmmmm!!!

Rachelle Mayer

Made these today. They are so creamy! Love Love Love!!!!

Peanut Butter Fat Bombs