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peanut butter fat bomb recipe

Keto Peanut Butter Balls

KETO PEANUT BUTTER BALLS studded with low carb chocolate chips! These delightful little treats are perfect to keep on hand in the fridge for the next time your sweet tooth hits. Just 1 carb per peanut butter ball!

a low carb peanut butter ball

I’m the type of person that could blow through an entire jar of peanut butter in a matter of days if I’m not careful.

I mean…it’s the perfect food. Creamy, salty, packed with protein, filling, and it can be savory or sweet, depending on your mood.

I’m obsessed with peanut butter and it’s the perfect start to fat bombs.

What’s a fat bomb? 

The name fat bomb cracks me up. We spend our whole life being taught to avoid fat and then you switch to eating low carb or keto and people start tossing around words like ‘fat bomb.’ 

They sound scary, but they really are a great food for low carb!

peanut butter fat bomb with a bite taken out of it

Fat bombs are similar to energy balls, but they are packed with fat instead of carbs to give you that energy. They also work great to keep you full, since fat is filling and satisfying.

If you’re doing keto and have already hit your protein limit for the day, but are still hungry – grab a fat bomb! These peanut butter fat bombs are the perfect snack or dessert for both keto and low carb!

Ingredients needed for peanut butter fat bombs: 

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ingredients for low carb peanut butter balls in a glass bowl

This recipe calls for just a handful in ingredients: 

I use and love Lakanto Monkfruit Sweetener in all of my sweets. It’s a blend of monkfruit and erythritol and has ZERO net carbs and no impact on blood glucose.

I love the brand so much that I asked to partner with them to get you guys a discount. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.

Be sure to grab the Lakanto chocolate chips while you’re shopping, too! They go great in my chocolate chip chaffles too.

keto peanut butter balls in a cookie scoop

What type of peanut butter to use:

For these peanut butter balls, you’ll definitely want to use a no-stir peanut butter. The oily kind will separate and get a bit funky. 

My favorite that tastes most like the peanut butter I grew up with is Skippy Natural Creamy Peanut Butter. It DOES contain a small amount of sugar and palm oil, but I’m personally willing to let that slide because the flavor is perfect and there are only 4 net carbs per serving. 

If you’re very strict on ingredients, you’ll want to look for another product. 

peanut butter fat bomb balls rolled up on a cookie sheet

Storage: 

These keto peanut butter balls will last for a couple of weeks in the fridge tightly covered.

Just roll them out, pop them in a covered container, and eat them straight from the fridge when the urge hits. 

They’re also packing in some fat so they help keep your belly full too!

chocolate peanut butter fat bomb

Substitutions: 

You may swap in no sugar sunbutter for the peanut butter if you have allergies or just want to mix things up. There are only 2 net carbs per serving in this sunbutter, so it’ll actually cut the carb count down lower. 

While I recommend Lakanto, any powdered sweetener that you personally enjoy should work well here. 

The chocolate chips can be left out entirely, if you prefer biting into smooth creamy peanut butter goodness without crunching on a chocolate chip. I personally can’t decide which way is my favorite!

rolled up peanut butter balls on a countertop

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how to make fat bombs

Keto Peanut Butter Balls

Smooth, creamy peanut butter balls studded with sugar free chocolate chips! We like to keep these on hand for anytime a dessert craving hits!

Yield 24 balls
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes

Instructions

  1. Add the peanut butter, butter, sweetener, and vanilla to a mixing bowl and beat on medium speed until well combined.
  2. Stir in the chocolate chip by hand.
  3. Use a small cookie scoop to scoop out 24 balls of dough. Roll the dough between your hands to shape into a ball.
  4. Place on a baking sheet in the refrigerator to firm up for one hour.
  5. Store tightly covered in the refrigerator.

Notes

I've received a few comments from readers that these peanut butter balls are too sweet. I recommend starting with 1/2 cup of powdered sweetener and tasting for sweetness. You may need to add peanut butter powder or coconut flour to bring the mixture together, depending on the amount of sweetener used. I use closer to 2 cups with Lakanto powdered sweetener and don't find it too sweet, but many are finding this to be too much - I'm not sure if it's the brand of sweetener coming into play or just different tolerances for sweetness, so start slow and adjust as needed.

I used a low carb peanut butter (Skippy Naturals) with just 4 net carbs per 2 tablespoons. Your nutrition information will vary based on the products you use.

Be sure to use the no-stir type of peanut butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 24 Serving Size: 1 ball
Amount Per Serving: Calories: 80Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 1gCholesterol: 10mgSodium: 31mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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76 thoughts on “Keto Peanut Butter Balls”

    1. Karly Campbell

      You can definitely give it a try! We’ve only tested these as directed though.

  1. Did I do something wrong? I used 1/2 c sugar free skippy and a stick (1/2 c) of butter along with sweetener and vanilla. I had to add close to a cup of PB powder to make it thick enough to scoop. They look delicious (waiting for them to harden in the fridge), and it had a runny, pancake batter type consistency.

    1. Karly Campbell

      Hello! We use quite a bit of the powdered sweetener in these and that holds them together nicely. If you used a lower amount of sweetener, you’d need to make up for it with more of the powdered peanut butter. The butter and peanut butter should also not be melted. I’m wondering if you melted one/both of them? Otherwise, I’m not sure how the two would create a batter consistency?

  2. I just tried this recipe, and although it turned out more mousse like, they were a hit (which I expected because I used all-natural PB, which does require stirring). They firm up just fine after refrigeration. Anyone ever try this with other nut-butters? I’m thinking cashew!

  3. Lisa Chambers

    I want to make these but only have the kind of peanut butter that has to be stirred. Wonder if it would help if I added some powdered peanut butter or almond flour?

      1. Lisa Chambers

        I ended up getting some Skippy, but… I decided to add about 1/2 tsp coarse kosher salt…. love the salty taste!

    1. The only difference is having to stir the peanut oil back into the peanut butter. Use with no issue.

  4. Stephanie Chiariello

    The Bomb.com! I used the cheapest Whole Foods store brand natural creamy peanut butter, a stick of softened Kerrygold unsalted butter, half a cup of powdered Swerve, and a dash of vanilla extract. After beating it with a handmixer, I added maybe a tablespoon or two of coconut flour and Lily’s sugarfree milk chocolate chips and it gave it a great consistency to scoop out and lay on the wax paper. These are everything you dream about in a keto fat bomb! Thanks so much for the recipe.

      1. Karly Campbell

        You would want to use powdered stevia or it will be gritty. It also may be extra sweet…I think stevia is sweeter than monkfruit.

    1. Vickie Walsh

      I used a low carb keto chocolate/peanutbutter, also no sugar added and sweetened to taste. Even added walnuts. Wonderful, thanks.

  5. Kristen Fraser

    The. BOMB DIGGITY. I MADE THEM WITH ORGANIC NATURAL PEANUT BUTTER MILLED FLAX SEED ALMOND FLOUR and about 2 TBS of atevia and dark choc chips about half the amount. 3 batches cost me about 8 dollars to make ALDI INGREDIENTS. These are a must have!!!!!!! I PLACED the mixture into some ice cube MOLDS I had THOUGH MINI MUFFIN TINS WOULD work well. FANTASTIC TREAT THANKYOU…

  6. JOAN TRUDDEN

    Absolutely delicious!! Ty so much for the recipe! These are the BEST fat bomb that I’ve had so far! I used Monk fruit & added to desired sweetness. They were a little floppy so next time I’ll add ether coconut or almond flour.

  7. I am not a PB person but wanted to give PB fat bombs a try. I did read your notes, good thing, I had regular PB and it would have been too sweet, but I hadn’t planned on using the recipe amount anyway.
    What I do Wish I had used was the coconut flour. But, because I didn’t, I froze them to harden. And it worked.
    These were fabulous!
    I keep them in the freezer.
    You almost reformed me. I actually made for my BF, he is not low carb or keto. Carb Hungry is what he is. But loves PB.
    I will make these again and remembered the coconut flour.

    Thank you. Off to look at more recipes. Food Porn!

    To others Read the Notes!

  8. Terre K. Marshall

    These are great both with chips & without – used Kroger natural PB, chunky or creamy. Both have only 3 net carbs. Used Swerve powdered sugar 1/2 cup and they were perfect.

  9. Just tried this recipe, it is really good. I used 1/2 cup of swerve and the sweetness level is perfect in my opinion. The only issue I have is that it came out more like a mousse type texture rather than a “ball” shape and texture. I don’t have any coconut flour either. They are sitting in the fridge now hopefully they will harden??

    1. Karly Campbell

      I’ve never tried freezing them. I think they’d freeze okay, but I’m not sure.

  10. I used all the products you recommended but could not get them to roll into a ball even after an hour in the frig. Any tips or tricks? Thank you

    1. Karly Campbell

      Hi Tami! How much sweetener did you use? It likely needs more to hold it together. You could also add in some coconut flour or powdered peanut butter to help them hold together if the mixture is already sweet enough.

      1. Karly,
        I used 1/2 cup of Lakanto so I will give the coconut flour or powdered PB a try. They were delicious regardless of the shape! Thank you!

  11. Just-Do-It-Deb

    Trying to copy for later, but a pop-up ad foo Kohl’s, with no option to close keeps coming up & covering 3/4 of my phone’s screen. Then another ad pops up from below & my screen is like 98% covered. Also, site is squirrely & flips to search & I have to start all over again. Took 3 tries to post this! Thought you should know.

    1. Karly Campbell

      Oh no! That’s not supposed to happen at all. Thanks for letting me know about it. I’ll try to replicate and get the popup ad blocked. 🙂

  12. Thank you so so much for this recipe, my goodness these are absolutely delicious!! Best fat bomb recipe I have come across so far 🙂 having read the comments, I only used 1/2 cup of NKD Living powdered erythritol and this was the perfect amount for my taste. I used crunchy peanut butter which added a really nice crunch along with the chocolate chips. Thanks again!

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