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!
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!
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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This recipe calls for just a handful in ingredients:
- Peanut Butter
- Butter
- Powdered Sweetener
- Vanilla
- Chocolate Chips
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.
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.
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!
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!
Keto Peanut Butter Balls
Ingredients
- ½ cup low carb peanut butter see note
- ½ cup butter room temperature
- 1/2 - 2 cups powdered sweetener see note
- ½ teaspoon vanilla
- 1 cup sugar free chocolate chips
Instructions
- Add the peanut butter, butter, sweetener, and vanilla to a mixing bowl and beat on medium speed until well combined.
- Stir in the chocolate chip by hand.
- Use a small cookie scoop to scoop out 24 balls of dough. Roll the dough between your hands to shape into a ball.
- Place on a baking sheet in the refrigerator to firm up for one hour.
- Store tightly covered in the refrigerator.
Tammy says
Thank you for this recipe!! Just what I have been craving! I didn’t have any lankanto powered sweetener so I followed what one comment said and used 1/2 cup of swerva. Perfect!! I also left out the chocolate chips and instead I melted the chips with a little MCT oil and dipped them to make buckeyes. They are the next best thing to Reeses peanut butter cups!
Karly Campbell says
Sounds amazing!
Kenz says
Has anyone tried baking these? I can’t help but wonder what they’d come out as
Karly Campbell says
They’d just melt. There’s nothing to bind them together. 🙂
Krystal says
Hey Karly, thanks for the recipe! I did adjust sweetener for my taste buds but this was exactly what what I was looking for. Much appreciated
Kristi says
I saw a similar recipe that called for 1/2 cup pb, 1/2 cup of butter and 2 TBSP of sweetener . Is it possible it was a typo? I used less than a cup of lakanto and then had to add lots of almond flour and unsweetened coconut and more PB ( I used a natural PB as well) Not sure it’s a swerve issue as lakanto and swerve are both primarily erythritol.
Karly Campbell says
Hi Kristi! It’s definitely not a typo. I wish I could figure it out, because the recipe has plenty of good reviews to go along with the negative ones. I’ve tested it again myself and didn’t find them too sweet. I’m honestly not sure what the issue is.
Pam says
Hi. Thanks for the recipe. However, I agree with the others… WAY too sweet. I only used 1.5 c swerve and still too sweet. I even added a bit more peanut butter as I had a feeling it was tasting too sweet before I even mixed it. I wish I would have read the comments first as I also wasted $$ on expensive ingredients – ugh! Definitely would be good to change the recipe asap so others don’t waste their money on this. At minimum you should note how sweet it is.
Karly Campbell says
Hi Pam! There are notes in the recipe card that state: “I’ve received a few comments that these are too sweet. Be sure to use a 1:1 sugar replacement, such as Lakanto. You can also start with half of the sweetener and taste for sweetness. Add enough peanut butter powder or coconut flour to bring the mixture together if you don’t want to add more sweetener, though this will affect the texture a bit.” I do believe it’s an issue with Swerve, though. Everyone that’s complained about it being too sweet has mentioned using Swerve, which I don’t use. It’s not overly sweet at all with Lakanto.
Melissa says
I used one cup of swerve conf sugar and they were perfectly yummy!
Karly Campbell says
Thanks for sharing, Melissa!
Sandra says
Thanks for the recipe. I love it. Tastes great!
Karly Campbell says
Thanks, Sandra!
Kim says
Yep. Tastes like you think a stick of butter and peanut butter would taste like.
Sierra says
How many people have to comment before you change the recipe?! Nothing is ever too sweet for me, but this is so sweet it burned my mouth. I used two cups of powdered swerve so it must be stronger than your Monkfruit. You should at least make note of this in your recipe. I probably wasted $20 worth of ingredients on something that is not edible! Not faulting you, but you really need to edit the recipe.
Karly Campbell says
Hi Sierra! There is a note in the recipe regarding this. I’m sorry you didn’t notice it. The recipe works great on my end and there are other people who have liked it as well. I’m planning on testing a version with Swerve as soon as I get some, because I think that might be the culprit.
Eric says
These look delicious! Great recipe!
Stephanie says
I do enjoy sweats, but this was too much for me. The sugar overpowered all of other flavors, it burned my throat and I felt nauseous. :/
(I used two cups of Swerve powdered sugar. I don’t have sugar free PB, and I used semi-sweet chocolate.)
I remade the recipe with a half cup of sugar and a little extra PB. The consistency is closer to a mousse, but the flavor is much better.
Amanda reusch says
I wonder if the people who are saying it is too sweet. I using regular peanut butter? Regular peanut butter is much much sweeter. I only have regular PB in the house rn so I’m going to try it with less sugar.
Jason Plucinik says
We shouldn’t forget that taste-buds differ, so what one calls too sweet, another calls just right. When trying recipes from other people, expect to make your own adjustments to fit your opinion…that’s how she can post this recipe 😉
Very yummy – thank you for sharing!
Karly Campbell says
Thanks, Jason! 🙂
Sarah says
Great point Jason. Karly goes out of her way to add notes to help people out with likes and dislikes. I am not a chocolate lover and she even added a note for people like me. Thank you Karly.
Karly Campbell says
Thanks, Sarah!
Holly says
Waayyyy to much sweetener. Recipe needs changed. Should never have been posted like this. Ruined a lot of expensive food. Ugh. Used 1 cup and it’s horrible sweet. Added twice as much peanut butter and whipping cream and still too sweet. How can you post this recipe like this?!?!
Karly Campbell says
Hi Holly! Sorry to hear this was too sweet for you. May I ask what brand of sweetener you used? My guess is there is something different between the brands and I’d love to get to the bottom of it.
Claudia W says
Hi I’m dairy free due to an allergy so suggestions for butter substitute
Karly Campbell says
Hi Claudia! I really don’t know what would make a good butter substitute. I don’t have much experience cooking dairy free.
Stephanie says
Coconut oil is the standard replacement for butter in keto recipes. Keep in mind the coconut will add a pronounced flavor of coconut. Some people really enjoy it and others find it overpowering.
Laura says
My husband is vegan and I am low carb. We use vegan Butter and it taste just as good!
Leslie says
Hi, Claudia. Try coconut butter or almond butter.
Lori says
Dang wish I would have read comments first, too sweet for me and texture is very granular.. any suggestions?
Karly Campbell says
Hi Lori! Did you use powdered sweetener or granulated sweetener? I would use the powdered form for the smooth texture. As for the sweetness, you could try cutting down the sweetener though I’m not sure how well they’ll hold together.
Ashley varnum says
I used a 1/2 cup of Swerve and they were perfect!
Sara Carpenter says
2 cups of powdered sugar sounded like wayyyy too much and I was right lol. I used 1 and tasted it and even that was super sweet. So I just stuck with 1 cup. Heck I’d say like a half a cup of powdered sweetener would be enough.
Carol says
I have a similar recipe I made up myself and prefer the granulated sweetener to make you feel like you are eating cookie dough! Adjust sweetness to your own taste. I add a bit of almond flour to firm up the mixture which makes scooping easier.
Karly Campbell says
Ooh, that sounds good! 🙂
Joanne says
Is it possible to used something other than pb? Like cashew or almond or something? My daughter is allergic to pb.
Karly Campbell says
I’ve only made this with peanut butter, but if you do experiment please let us know how it works out.
Jan says
WaAyyyyy too sweet.
Karly Campbell says
Sorry to hear you didn’t enjoy these!
Kendall says
I love them! I used the Target Good and Gather stir peanut butter and Lily’s semi sweet chocolate chips. Great fat bomb!!!
Glenda says
Me too Kendall!