Introduction
Fat bombs emerged as a revolutionary snack solution during the modern ketogenic diet movement, becoming a staple for those seeking to maintain their macro ratios while satisfying sweet cravings. These peanut butter variations quickly gained popularity in the keto community around 2018, offering a practical way to meet daily fat intake goals while providing sustained energy. What makes these treats particularly special is their versatility – they can be customized with different nut butters and toppings while maintaining their keto-friendly status. They're particularly beloved during the summer months when a cool, satisfying treat is needed, and they've become a go-to option for busy professionals following a ketogenic lifestyle.
Ingredients
• 1 cup natural creamy peanut butter (unsweetened)
• 1/2 cup coconut oil, refined and melted
• 4 oz cream cheese, softened at room temperature
• 1/4 cup powdered erythritol sweetener
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 tablespoons sugar-free dark chocolate chips (optional, for drizzling)
Step 1:
Melt coconut oil in a microwave-safe bowl in 30-second intervals until completely liquid
Step 2:
In a medium mixing bowl, combine softened cream cheese, peanut butter, and melted coconut oil. Beat with an electric mixer until smooth and well combined
Step 3:
Add powdered erythritol, cocoa powder, vanilla extract, and sea salt. Mix until thoroughly incorporated and no lumps remain
Step 4:
Pour mixture evenly into silicone molds, filling each cavity about 3/4 full
Step 5:
If using chocolate drizzle, melt sugar-free chocolate chips in the microwave in 15-second intervals, stirring between each, until smooth. Drizzle over filled molds
Step 6:
Refrigerate for at least 1 hour until completely firm
Q: Can I use regular sugar instead of erythritol?
A: While you can, it would no longer be keto-friendly and may affect the texture
Q: Why did my fat bombs not set properly?
A: This usually happens if the coconut oil was not completely melted or if the mixture was not thoroughly chilled
Q: Can I make these dairy-free?
A: Yes, substitute the cream cheese with dairy-free cream cheese alternative
• Use creamy peanut butter with no added sugars or oils for best results.
• Almond butter can be substituted for peanut butter for a different flavor profile.
• Monk fruit sweetener can be used instead of erythritol.
• Store in an airtight container in the refrigerator for up to 2 weeks.
• Contains nuts and dairy - not suitable for those with peanut or dairy allergies.
• Ensure all ingredients are at room temperature before mixing for smooth consistency.
Serve straight from the refrigerator. Let sit for 1-2 minutes before consuming for optimal texture
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months
Ensure cream cheese is properly softened before starting to avoid lumps. Allow at least 1 hour for setting time
- Use room temperature ingredients for the smoothest consistency
- Don't overmix after adding the sweetener to prevent graininess
- If mixture becomes too soft while working, refrigerate briefly to firm up
Replace peanut butter with almond butter or sunflower seed butter for different flavor profiles. Add sugar-free chocolate chips to the mixture for extra texture
Pair with unsweetened almond milk, coffee, or hot tea
Year Round
Contains peanuts, dairy (cream cheese). May contain tree nuts if manufactured in a facility that processes nuts. Verify chocolate chip ingredients for additional allergens
