Peanut Butter Chocolate Chip Fat Bombs – 1g Net Carbs
By Carine Claudepierre
Published on 03/05/2020 - Last updated on 11/06/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These peanut butter chocolate chip fat bombs are the best easy keto snack to fix your sweet craving and reach your fat macro.
In fact, one fat bomb contains only 1.1 grams of net carbs and 8.8 grams of fat! Who said you can’t enjoy sweet things on keto?
Peanut butter lovers, this recipe has your name on it! These delicious melt-in-your-mouth Peanut butter chocolate chip fat bombs taste like cookie dough.
Or should I say peanut butter cookie dough? But first, let me explain what fat bombs are and when you should eat fat bombs on a keto diet.
What Are Keto Fat Bombs?
Fat bombs are sugar-free single-serve keto snacks to fix your sweet cravings on a keto diet.
They are mainly made of fat like butter, cream cheese, and/or nut butter.
Fat bombs are sweetened with sugar-free keto sweeteners like Monk fruit, erythritol, or allulose.
Therefore, fat bombs are keto-friendly snacks to help you reach your fat macro while enjoying a sweet treat.
When should I eat keto fat bombs?
Fat bombs should be added to your daily keto meal plan for two main reasons:
- fix a sweet craving while staying in ketosis
- Reach your fat macro – it is not always easy to reach 70%-80% of fat intake from food especially if you just started your keto diet journey. Fat bombs are perfect little treats to add to your night snack and reach for extra grams of fat with only a few carbs.
How To Make Fat Bombs?
Fat bomb recipes are generally very easy 1-bowl recipes made with less than 10 ingredients and ready in 15 minutes.
They are easily customizable based on your food cravings. While this Peanut butter chocolate chip fat bomb recipe is made with butter you can also swap it for cream cheese or vegan cream cheese. If you are craving:
- Cookie dough flavor – use softened butter or vegan butter if you are vegan
- Cheesecake – use softened cream cheese
It is up to you to use choose your favorite fat in this peanut butter chocolate chip fat bomb recipe.
How To Make Peanut Butter Chocolate Chip Fat Bombs
Here I am sharing with you a chocolate chip fat bomb recipe using butter.
Of course, it is an easy recipe to make but you should still follow my tips to make the most delicious peanut butter cookie dough fat bombs.
Ingredients
- Softened butter – it is crucial to use soft butter, not melted butter. If you don’t have an electric beater at home, buy soft spreadable butter, the recipe will be super easy to combine with a spatula. Otherwise, you can use regular butter, but place it out of the fridge for 2 hours before making the recipe and use an electric beater to whip the butter first.
- Peanut butter – use a fresh jar, with oil so that the keto peanut butter chocolate chip fat bombs stay moist. Also make sure there is no added sugar, no added oil in the jar. You will be surprised to see how many peanut butter brands include vegetable oils (not keto) or sugar.
- Coconut flour – Coconut flour is a great keto flour, safe to eat raw. It adds a delicious cookie dough texture to the balls.
- Sugar-free powdered sweetener – I like to use Monk fruit stevia blend from Lakanto but powdered erythritol works well too. Check out my comparison of sugar-free sweeteners to learn more.
- Sugar-free chocolate chips – I like to use stevia-sweetened dark chocolate chips.
More Keto Snack Recipes
We all need some sweet sugar-free snack or dessert recipes on our keto journey. I am here to share with you some tasty keto recipes to fix your sweet tooth:
Do you want to share a picture of your chocolate chip peanut butter fat bomb with me? Follow me on Instagram and tag me in your story.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Peanut Butter Chocolate Chip Fat Bombs
Ingredients
- ½ cup Unsalted Butter soft, at room temperature for 2 hours or use spreadable soft butter
- ½ cup Natural Peanut Butter fresh jar, runny, no added sugar, no added oil
- 2 tablespoons Coconut Flour
- 1 cup Sugar-Free Chocolate Chips
- 1 ½ cup Powdered Erythritol not crystal! See note to make your own.
Optional – to increase the sweetness
- 2-3 drops Stevia Drops or Monk Fruit Drops
Instructions
- Place the soft butter in a bowl and beat with an electric beater for 1 minute until fluffy and light. If you don't have an electric beater use soft spreadable butter from the store.
- Add peanut butter, coconut flour, and sugar-free powdered sweetener and beat again until combined. You can use a spatula too if you don't have an electric beater.
- Stop the beater and stir in the sugar-free chocolate chips. You can also knead the dough with your hands to make sure the chocolate chips are evenly distributed through the batter. The dough should be soft, buttery, and smooth.
- Test a piece of dough and adjust sweetness if desired, adding either a few vanilla stevia drops (this adds a lovely vanilla flavor too) or more sugar-free powdered sweetener – up to 1/4 cup. Stir to combine. This won't impact the net carbs per serve as this is one of the sugar alcohols that don't affect your net carbs.
- Use a cookie scoop to shape 18 fat bombs of the same size. I am using the small scoop from my set of cookie scoops
- Scoop out each ball into your hands and roll into a smooth round fat bomb.
- Place each fat bomb onto a plate covered with parchment paper or onto mini muffins paper cups. The balls are soft and may flatten at the bottom but that is easy to reshape them into a round ball after they spend 20 minutes in the fridge.
- When all the 18 fat bombs are formed, pop the plate into the freezer for 10-15 minutes to set the balls.
Storage & freezing
- Store the fat bombs in an airtight container in the fridge, for up to 4 days.
- You can freeze the fat bomb and defrost at room temperature, 1 hour before. Otherwise, defrost in the fridge the day before.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Okay so I LOVED this. But I am confused about the carbs. Peanut butter has 8 carbs in 2 tablespoons the chocolate chips have 8 in 1 tablespoon. Can you explain how they are only less than 2 carbs ?? Thank you. Great recipe
Hi Jessica, I’m glad you enjoyed these, they are my fav too!
For the net carbs, it’s pretty simple: natural peanut butter has about 6 grams of carbs per 2 tbsp but that’s including 2 grams of fiber, hence 4g of net carbs per 2 tbsp. Since the recipe uses 1/4 cup (or 4 tbsp), there’s a total of 4g x 2 of net carbs from the peanut butter that you then divide into 18 servings. So the peanut butter only contributes to 0.4g of net carbs per serving!
The ChocZero chocolate chips have 1 gram of net carbs per 14g (8g Carb – 7g Fiber = 1g net carbs), so for the recipe, they bring about 6g of net carbs, or 0.3g per portion.
We used Confectioners Swerve. It was waaaaaaaaay too sweet. So maybe use the exact sugar alternative suggested. Also, blogger…if a specific one is required, state that in your recipe so unsuspecting first-timers don’t waste expensive ingredients.
Swerve and Lakanto – the one I use, have the same sweetness and you can use my keto sweetener converter to adjust recipes based on the sweetener brand you used. I am sorry you found it too sweet though, sweetness depends on everyone taste buds and as you can see there is 254 positive review on this recipe so maybe you just don’t like it too sweet. Next time simply starts with 1/2 cup and increase to reach your favorite sweetness.
Hi,
I have a vitamix so I can make my own powdered sweetener out of the crystal sweetener. Would you suggest I just use 1/2 the amount then? 3/4 cup of it powdered as opposed to 1 1/2 cups?
Thanks! Looking forward to this!
Jodi
The recipe is calling for powdered sweetener so you don’t have any substitution to make. Simply make your own powder sweetener and use 1 cup + 1 /2 cup of your homemade powdered sweetener in the recipe. Enjoy, XOXO Carine
This is my favorite fat bomb recipe! I love it, so does my non keto family! I often use collagen powder instead of the coconut flour to get some collagen ! Yum!!
The recipe has got to be wrong. I added 5 times peanut butter, flour and butter to dilute the sugar down. 1 1/2 cups is 20 times to much sugar.
It looks like you used a crystal sweetener rather than powdered sweetener as stated in the recipe. It explain why it didn’t absorb the moisture. Also, the recipe is not calling for sugar but for sugar-free POWDERED erythritol! The powder version provide texture to the batter and 1 1/2 cup of the powder version, is way less sweet than 1 1/2 cup of crystal erythritol.
Make these often
Great for sweet craving
( think you wrote melted butter in recipe as well as soften butter. Will confuse
many.
Love your site
Oh thanks for spotting that 🙂 I updated the recipe, soften butter is what I am using here. Enjoy the blog recipes, XOXO Carine
Can I use Cacao Butte?
It should work. Enjoy, XOXO Carine
Is the 1 1/2 c of sweetener correct? Seems like a lot. I just made them and they are in the freezer but the batter seemed kinda gritty because of the large amount of lankato monk fruit???
Nope it is correct but it is powdered sweetner not crystal! If your batter is gritty it seems to be because you used crytal Lakanto sweetner, not the powdered. In this case, yes it will come out overly sweet and crunchy. You really nee to use powdered sweetener (like this one, affiliate link) in this recipe. I hope it helps, XOXO Carine.
Oh yes duh! I’m deleting my comment now! Lol
Oh don’t it is ok to make mistake 🙂 I feel for you because you used those precious ingredients and it may not taste good with the crystal sweetener 🙁