No bake chocolate peanut butter fat bombs are a quick and easy keto sweet treat that makes either the perfect low carb dessert, OR as a snack. Just roll these tasty 3 ingredient peanut butter balls in no sugar crushed chocolate and then freeze.
Peanut butter chocolate fat bombs are keto friendly, low carb, vegetarian and gluten free.
A printable recipe card is at the bottom of the post
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If you have a sweet tooth like me and want more keto treat ideas, then you’ll want to check out our 3 ingredient keto peanut butter cookies, keto blondies, and keto chocolate mousse.
Peanut Butter Chocolate Fat Bombs
My husband has been following a keto diet for about 1.5 years, and while we’re very familiar with fat bombs, until wasn’t until I started playing around with recipes in the kitchen that we realized what we’d been missing out on!
I was honestly blown away by the simplicity of the no bake chocolate peanut butter fat bombs and could not believe how just a few simple ingredients could taste like chocolate peanut butter cheesecake in just 5 minutes!
What is a Fat Bomb?
While many might prefer to call these tasty keto sweet treats no-bake chocolate peanut butter balls, in keto circles they’re commonly known by the term “fat bomb.”
What is a fat bomb you might be asking? Fat bombs are a small high fat keto snack or dessert that can be sweet or savory, which helps you make sure you’re eating enough fat on the keto diet. Many fat bomb recipes use cream cheese as the fat source, but it could also come from (or be mixed with) ingredients like butter, coconut oil, shredded cheese, or guacamole.
Eating fat, especially when it’s paired with high protein keeps you full and makes it easier to stick to a ketogenic diet plan. Trust me, while these keto peanut butter chocolate fat bombs are delicious and taste just like peanut butter cheesecake, ONE is plenty to tide you over until your next meal or to stop sugar cravings in their tracks.
Ingredients
It’s hard to believe that something as tasty as a keto chocolate peanut butter fat bomb would only have 4 ingredients! The peanut butter balls are basically a peanut butter fat bomb on their own and then they get rolled in crushed chocolate.
- 8 oz cream cheese, softened
- 1/2 cup natural peanut butter, softened
- 3 tbsp powdered monk fruit sweetener
- 3 oz no sugar baking chocolate or chocolate chips (Lily’s stevia-sweetened)
Our favorite no sugar sweetener is by Lakanto, which is a monk fruit erythritol blend.
RECIPE TIP: We’ve experimented with many batches of fat bombs and one important note about the Swerve powdered sugar…IF you’re just wanting the peanut butter fat bomb balls without the chocolate, cut the Swerve back to 2 Tbsp. If you’re making this recipe as is with them rolled in the semi-sweet or dark chocolate, then use 3 Tbsp of Swerve powdered confectioners sugar.
For some reason without the chocolate added as a contrast, I personally found 3 Tbsp of Swerve to be a little too sweet, but rolled in chocolate, using the 3 Tbsp of powdered sugar was a PERFECT balance!
We used unsweetened peanut butter, if you’re making keto chocolate peanut butter fat bombs and aren’t as concerned about the carbs and have sweetened peanut butter on hand, then cut the Swerve back a bit also.
How to Make Chocolate Peanut Butter Fat Bombs
Soften the Cream Cheese
The first step which is super important is to make sure your cream cheese and peanut butter are softened! The keto chocolate peanut butter recipe will NOT mix smoothly if you don’t have your ingredients softened enough.
The easiest way to soften cream cheese is to cut the 8 oz block of cheese into large cubes, put it in a microwave-safe dish and microwave it for 15 seconds.
If this is a newly opened peanut butter jar that came off of your pantry shelf, you won’t need to soften it. Since natural peanut butter is stored in the fridge once that jar is opened, you can either leave it out on the counter for an hour or two or you can soften it in the microwave for 15 seconds along with the cream cheese.
Crush the Chocolate
Crush the chocolate into very small pieces, this can either be by hand, with a nut grinder like I used, or even with an electric food processor. I did not try using a food processor in this recipe, but if you go that route I’d use the pulse button and keep a close eye on things so that you don’t turn the chocolate into powder.
Mix
In a small bowl mix the peanut butter, cream cheese and powdered sweetener together.
Roll the Balls
With clean hands, roll the dough into 1.5-2″ tbsp size balls.
Roll the peanut butter balls into crushed chocolate.
Chill
Chill the keto peanut butter chocolate fat bombs the freezer on a baking tray covered with parchment paper for 2 hours.
Many people store their chocolate peanut butter fat bombs in the freezer and just eat them from frozen since they don’t completely freeze when stored in the freezer. You can also store them in the fridge if you prefer softer fat bombs.
Makes 12 fat bombs. Enjoy!
Recipe Tips
- Feel free to use either Lily’s semi-sweet chocolate or dark chocolate, either the baking bars or chips
- Mix in Lily’s chocolate chips with the peanut butter balls for an even stronger chocolate taste
- A nut grinder or mini food prep chops the chocolate into little bits super quickly
- Be sure the cream cheese and peanut butter are softened for easy mixing
- Substitute your favorite nut butter for the peanut butter
- Make the balls even smaller if you’d rather make pop in your mouth size
- Cut back on the sweetener if you prefer your desserts lightly sweet
Easy Keto Desserts You’ll Love
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No Bake Chocolate Peanut Butter Fat Bombs
No bake chocolate peanut butter fat bombs are a quick and easy keto sweet treat that makes either the perfect low carb dessert, OR as a snack. Just roll these tasty 3 ingredient peanut butter balls in no sugar crushed chocolate and then freeze.
Peanut butter chocolate fat bombs are keto friendly, low carb, vegetarian and gluten free.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup natural peanut butter, softened
- 3 tbsp powdered monk fruit or erythritol
- 3 oz no sugar baking chocolate or chocolate chips (Lily's stevia sweetened)
Instructions
- Soften the cream cheese and the natural peanut butter in the microwave for 15 seconds on high.
- Crush the chocolate into small bits.
- In a small bowl mix the peanut butter, cream cheese, and powdered monk fruit or erythritol.
- With clean hands, roll the dough into 1.5-2" tbsp size balls.
- Roll the peanut butter balls into crushed chocolate.
- Chill the keto peanut butter chocolate fat bombs the freezer on a baking tray covered with parchment paper for 2 hours.
- Store the keto chocolate peanut butter fat bombs in the freezer for firmer balls or in the fridge for softer fat bombs.
- Makes 12. Enjoy!
Notes
- Feel free to use either Lily's semi-sweet chocolate or dark chocolate, either the baking bars or chips
- Mix in Lily's chocolate chips with the peanut butter balls for an even stronger chocolate taste
- A nut grinder or mini food prep chops the chocolate into little bits super quickly
- Be sure the cream cheese and peanut butter are softened for easy mixing
- Substitute your favorite nut butter for the peanut butter
- Make the balls even smaller if you'd rather make pop in your mouth size
- Cut back on the sweetener if you prefer your desserts lightly sweet
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Powdered Monkfruit 2:1 Sugar Substitute - Semi-Sweet Baking Chips by Lily's Sweets | Stevia Sweetened, No Added Sugar, Low-Carb, Keto-Friendly | Fair Trade, Gluten-Free & Non-GMO | 9 oz, 3-Pack, 9 oz, 3-Pack
- Lily's Chocolate Sampler 9 Pack (1 of each),(Original, Coconut, Crispy Rice,Almond, Creamy Milk,Salted Almond& Milk,Extra Dark,Blood Orange, Sea Salt)
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 193Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 19mgSodium 100mgCarbohydrates 6gNet Carbohydrates 2gFiber 2gSugar Alcohols 2gProtein 4g
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