Home » Recipes » Snacks » Fat Bombs » Keto Peanut Butter Balls
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: 

This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases.

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


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


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

Follow me on social for more recipe ideas & inspiration!

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


  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.


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.

Want To Save This Recipe?

73 thoughts on “Keto Peanut Butter Balls”

  1. 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!

  2. 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

  3. 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.

    1. Karly Campbell

      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.

  4. 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.

    1. Karly Campbell

      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.

  5. 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.

    1. Karly Campbell

      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.

  6. 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.

  7. Amanda reusch

    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.

  8. Jason Plucinik

    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!

      1. 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.

  9. 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?!?!

    1. Karly Campbell

      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.

    1. Karly Campbell

      Hi Claudia! I really don’t know what would make a good butter substitute. I don’t have much experience cooking dairy free.

      1. 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.

  10. Dang wish I would have read comments first, too sweet for me and texture is very granular.. any suggestions?

    1. Karly Campbell

      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.

  11. Sara Carpenter

    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.

  12. 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.

    1. Is it possible to used something other than pb? Like cashew or almond or something? My daughter is allergic to pb.

      1. Karly Campbell

        I’ve only made this with peanut butter, but if you do experiment please let us know how it works out.

    1. I love them! I used the Target Good and Gather stir peanut butter and Lily’s semi sweet chocolate chips. Great fat bomb!!!

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top