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Home / Recipes / Keto Desserts

Keto Peanut Butter Fat Bombs

By Lisa MarcAurele · Jul 29, 2020 · 53 Comments

46.4K shares
Jump to Recipe
keto peanut butter fat bombs

These creamy frozen chocolate dipped keto peanut butter fat bombs are so delicious and satisfying! They will knock out your dessert cravings with only 4g net carbs each!

keto peanut butter fat bombs recipe
Article Index
  • Instructions
  • Can Cool Whip Be Used?
  • Macros Per Serving
  • Other recipes
  • Chocolate dipped peanut butter fat bombs
  • Recipe

Who else thinks that chocolate and peanut butter are one of the greatest flavor pairings for desserts?

The flavor combination is exceptionally good in a fluffy, frozen whipped cream treat. It's a keto snack that's so quick and easy to make, you may want to keep a stash in the freezer at all times.

The best part is these frozen peanut butter keto fat bombs come in at only 4 grams net carbs each. They’re perfect for satisfying your sweet tooth with some healthy fats.

If you love low-carb frozen desserts, you have to give these easy treats a try!

Instructions

This recipe comes together by first freezing the peanut butter whipped cream base then coating each in rich ganache.

whipped cream mixture
  1. Make the fluffy peanut butter base. In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Add the vanilla extract and peanut butter to the whipped cream, then mix with a fork or whisk until combined.
  2. Freeze to set. Place the mixture into a quart size baggie. Cut a small hole in the tip. Line a muffin pan or use silicone molds.  Squeeze the mixture out of the bag into the molds. Place in the freezer for at least 1-2 hours to set.
dipping in chocolate ganache
  1. Make the ganache. In a microwave safe bowl, microwave the heavy whipping cream until it boils. Add the bakers chocolate and stir in until completely melted. Add the remaining ingredients and mix until combined. Let the mixture come to room temperature.
  2. Add the chocolate coating. Remove the frozen whips from the freezer and dip each one into the chocolate to coat the bottom. Place the whips on a tray lined with parchment paper and freeze. 

Your chocolate peanut butter fat bombs are ready to enjoy! Store them in a covered container in the freezer and serve frozen.

keto peanut butter fat bombs stacked

Can Cool Whip Be Used?

You may be tempted to use a pre-made non-dairy whipped topping instead of making your own whipped cream. In fact, I’ve seen similar recipes for low-carb cool whip desserts.

But is cool whip keto?

Technically, it’s low in carbs. There are 3 total carbs in a serving size of 2 tablespoons.

Heavy whipping cream doubles in volume when you whip it. So you need about double the amount of cool whip as heavy whipping cream. This means you would need about 3 cups, which is 48 tablespoons.

That would come out to 72 carbs from cool whip alone in this recipe, or 12 carbs per serving. So cool whip is not ideal for the peanut butter whipped cream if you’re trying to keep your carbs low.

Cool whip is also full of ingredients that should be avoided. In fact, the first two ingredients are hydrogenated oil and high fructose corn syrup!

If you are not strict keto and want to dip some berries in cool whip every once in awhile, you’re probably okay. But it should only be enjoyed in strict moderation.

Macros Per Serving

The base for these keto peanut butter fat bombs is so easy to make. You only need three ingredients: heavy whipping cream, vanilla extract, and peanut butter! It’s so delicious, you’ll probably be licking it off the beaters.

And of course, the ganache adds another level of decadence. 

So is this combination of chocolate and peanut butter whipped cream keto friendly?

When I make this recipe, I divide everything into a regular sized muffin pan, which gives me six large servings.

At that size, each frozen whip has about 260 calories, 4 grams of total carbohydrates, and 0 grams of fiber. You also get 26 grams of fat per piece!

bite of peanut butter fat bombs keto

Other recipes

Looking for more keto sweets you can enjoy right out of the freezer? Check out a few of these favorites:

  • Low Carb Ice Cream Bars feature peanut butter ice cream dipped in a delicious chocolate shell!
  • Keto Popsicles are tasty strawberry freezer pops that only require 4 ingredients to make.
  • No Churn Keto Ice Cream is an easy homemade recipe that doesn’t require any special machine!
  • Sugar Free Fudgesicles are a great way to beat the heat and only have 5 net carbs each.
  • Keto Avocado Ice Cream is loaded with healthy fats and totally dairy free for a chocolate ice cream you can feel good about eating!

Chocolate dipped peanut butter fat bombs

Frozen whipped cream treats are a great way to satisfy your sweet tooth on keto. The fat content will help you feel full and satisfied, and you can make some amazing flavor combinations.

These keto peanut butter fat bombs with chocolate ganache are an absolute dream. The frozen creaminess has such a wonderful texture while the chocolate provides a sturdy bottom layer that will melt in your mouth.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

peanut butter fat bombs

Chocolate Dipped Peanut Butter Fat Bombs

4.27 from 30 votes
When a high-carb dessert problem comes along, you must whip it into low-sugar shape. Take a look at how easy it is to create some frozen peanut butter treats in only 5 minutes.
Prep Time:15 minutes mins
Freeze Time:2 hours hrs 15 minutes mins
Total Time:2 hours hrs 30 minutes mins
Course: Dessert, Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 people
Calories: 259

Video

Ingredients

PB whips

  • 1 ½ cups heavy whipping cream or coconut cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon peanut butter

Ganache

  • 2 squares 1oz of 100% bakers chocolate.
  • ¼ cup heavy whipping cream or coconut cream
  • 10 drops liquid stevia
  • 1.5 teaspoon low carb sugar substitute
  • ⅛ teaspoon vanilla extract
US Customary - Metric

Instructions

  • In a mixing bowl, whip the 1-½ cups heavy whipping cream until soft peaks form.
  • Add the vanilla extract and peanut butter. Mix with fork or whisk until combined.
  • Place into a quart size baggie. Cut a small hole in the tip.
  • Line a muffin pan or use silicone molds. Squeeze out mixture in muffin molds. (I used a large muffin pan and made 6 large whips. You can also do this with mini muffin pans.)
  • Freeze for at least 1-2 hour.

To make ganache:

  • In a microwave safe bowl, microwave heavy whipping cream until it boils ~30s.
  • Add bakers chocolate to heavy whipping cream to melt (I opt to not heat the chocolate as to not burn it)
  • Once chocolate is melted, add the remaining ingredients. Mix until combined.
  • Let mixture come to room temperature then dip each frozen whip into to coat the bottom. Place on a parchment lined tray and freeze. Store in covered container in the freezer.

Notes

A non-dairy whipped cream can be used in place of the whipped heavy cream if desired for those avoiding dairy.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1whip | Calories: 259 | Carbohydrates: 4g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 57mg | Potassium: 52mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1020IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 0.1mg

Additional Info

Net Carbs: 4 g | % Carbs: 6.2 % | % Protein: 3.1 % | % Fat: 90.7 % | SmartPoints: 12
Values
Array
(
    [serving_size] => 1
    [calories] => 259
    [carbohydrates] => 4
    [protein] => 2
    [fat] => 26
    [saturated_fat] => 16
    [cholesterol] => 95
    [sodium] => 57
    [potassium] => 52
    [fiber] => 0
    [sugar] => 0
    [vitamin_a] => 1020
    [vitamin_c] => 0.3
    [calcium] => 47
    [iron] => 0.1
    [serving_unit] => whip
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: May 21, 2018... Last Updated: July 29, 2020

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Reader Interactions

Comments

  1. Malorie Edie

    August 04, 2020 at 4:05 pm

    For The 100% bakers chocolate is it sweetened or unsweetened?

    Reply
    • Lisa MarcAurele

      August 05, 2020 at 7:36 am

      100% baker's chocolate is 100% cocoa which means there's no sweetener added.

      Reply
      • Barb

        December 19, 2020 at 4:17 pm

        So in other words, unsweetened.

      • Kirsten

        October 13, 2024 at 7:46 pm

        3 stars
        Hello! Thank you for this recipe! I tried it with organic crunchy peanut butter (unsweetened and unsalted...I added pink salt). I also added 1/8 tsp Cream of Tartar so the whipped cream would stay stiff while folding in the peanut butter.

        The cream part tastes like only whipped cream. I added powdered Erythritol to give a bit of sweetness as well as doubled the peanut butter and it still tastes like whipped cream, so I'm thinking maybe some sort of unsweetened peanut butter powder would work for more flavor.

        I also doubled the cream in the chocolate (so it would work as ganache...my chocolate was too thick) and also added peanut butter (for more flavor) and regular butter for flavor assist with solidity.

        I love this idea and it definitely is a keeper, just needs more flavor. Now I'm thinking about different flavors for the whipped part!

  2. Rosemary

    April 20, 2020 at 4:15 pm

    If you're not using liquid Stevie, how much sweetener do I use?

    Reply
    • Lisa MarcAurele

      April 21, 2020 at 9:27 am

      If you go to the sweetener conversion calculator, it shows 10 teaspoons of stevia is equivalent to 2 teaspoons of granular sweetener.

      Reply
  3. Jaco

    September 18, 2019 at 8:32 pm

    Would love to try this. Can the liquid Steva be replaced with dry Swerve or Monkfruit?

    Reply
    • Lisa MarcAurele

      September 18, 2019 at 9:45 pm

      Yes. Just check out the low carb sweetener post for a conversion chart.

      Reply
  4. Mrs S

    July 25, 2019 at 8:29 am

    Hello!

    The recipe looks terrific. One question - the whipped cream/peanut butter doesn't need any sweetener? Or does the chocolate take care of that?

    Reply
    • Lisa MarcAurele

      July 25, 2019 at 11:15 am

      The chocolate adds sweetness but you can add a few drops of sweetener to the peanut butter mixture too.

      Reply
  5. Francine

    June 20, 2019 at 12:17 pm

    It is really delicious, as a lot of people I’m totally addicted to c & pb but if you can make this in 5 minutes prep, you’re my hero. Just whipping the cream takes more than that. It takes 5 minutes just to take out the ingredients from the cupboard. ? All in all, apart from the freezing part, it took me 1 hour: assemble the ingredients, measure the quantities, stir the pb because all the oil is on top, whip the cream, incorporate pb and vanilla extract, whip again, put in the bag, form the little mountains... I had no muffin cups, so I did it directly on parchement paper, little tiny ones, so I have maybe 36 of them. Again though absolutely delicious!

    Reply
    • Lisa MarcAurele

      June 21, 2019 at 11:22 am

      Thanks for the feedback. I'll update the recipe card to reflect prep time better.

      Reply
  6. Patty Ann

    June 08, 2019 at 11:52 pm

    5 stars
    Light and delicious I added some stevia to the peanut butter part too! Easy to make

    Reply
  7. Brian

    September 05, 2018 at 11:43 am

    5 stars
    Hi, I’ve just made a batch of these...do you eat then frozen or let them defrost?

    Reply
    • Lisa

      September 05, 2018 at 2:53 pm

      I eat them frozen.

      Reply
  8. Kimberly

    August 14, 2018 at 8:51 pm

    Hi. I am having trouble getting the chocolate to the right consistency. It seems to break apart and not creamy. I’ve done it twice once with the HWC in the microwave and once melting the chocolate in the microwave. Please help!

    Reply
    • Lisa

      August 15, 2018 at 5:48 am

      Try adding the extract in after it's cooled a bit. The alcohol in the extract can cause the chocolate to separate if added when the chocolate is too hot.

      Reply
  9. Tasha

    August 02, 2018 at 7:44 pm

    Hi, great recipe. Question, can you use cool whip instead of the heavy whipping cream? Thanks

    Reply
    • Lisa

      August 03, 2018 at 8:40 am

      Cool whip can be used in place of the whipped cream if desired.

      Reply
  10. Craig

    June 11, 2018 at 2:16 pm

    3 stars
    Hi Lisa,

    I found your website and made the Low Carb Pizza Casserole. Wow. So good. Eating it cold was probably better than warm. I decided to branch out and try this dessert. Either my substitutions were no good or I did something wrong. It turned out extremely poorly. Just going to scrap the batch.

    My substitutions. Instead of peanut butter I had a self made all nut butter (Vitamix made) with no added sweetener. I also didn't have the chocolate to melt so I subbed 3 parts cocoa powder 1 part butter for it.

    My results: The whip part had absolutely no nut flavor at all. Just tasted like I was eating frozen heavy cream.
    The chocolate was clumpy. I get this, it was likely the sub of cocoa powder that could not melt. It was very hard to add to the frozen whip part, it just wouldn't stick.

    I get that the cocoa powder and chocolate part was likely my fault, but the main part was just not good at all. If I had read a comment like what I'm posting now I likely would have not done what I did, so I'm trying to help the next person that might read this.

    Reply
    • Lisa

      June 12, 2018 at 9:44 am

      Did you add salt to your homemade nut butter? That typically enhances the taste. A little sweetener can also be added, but I try to avoid them as much as possible.

      Reply
  11. Bernadette

    June 10, 2018 at 6:10 pm

    What type/brand of peanut butter do you use?

    Reply
    • Lisa

      June 10, 2018 at 7:17 pm

      I just use any natural peanut butter with no sugar added.

      Reply
  12. Monna Marrongelli

    June 06, 2018 at 8:25 pm

    I made these tonight the recipe made 12 regular size muffins. I used paper liners(for cupcakes). I scanned every product I used and the grand total carbs is 7!!! I melted the chocolate out it in the paperliners first then used a cookie dough scoop to drop each one of the peanut butter whips. I admit I tasted before freezing they are pretty yummy!thank you for sharing.

    Reply
    • Lisa

      June 07, 2018 at 6:01 am

      My pleasure Monna!

      Reply
  13. Linda

    June 06, 2018 at 2:55 pm

    Why are there 2 sweeteners in the Peanut Butter Whips. I only have the stevia drops. Can I just use the stevia?

    Thanks,

    Linda

    Reply
    • Lisa

      June 07, 2018 at 6:03 am

      One sweetener is fine. I just like using a mixture.

      Reply
  14. Karen

    June 03, 2018 at 7:10 pm

    Can these be made w/o the chocolate ganache? Looking for something for my husband and he is allergic to chocolate.

    Reply
    • Lisa

      June 04, 2018 at 5:50 am

      Yes. You can just make the peanut butter part if desired.

      Reply
  15. Meagan

    May 31, 2018 at 10:19 pm

    How large are these when you make them? Is the nutrition information for a normal muffin size or mini muffin? And how full do you fill each section?

    Reply
    • Lisa

      June 02, 2018 at 2:55 pm

      Data is for the full size muffin. They are regular muffin size.

      Reply
  16. Samantha

    May 30, 2018 at 10:41 pm

    Can you tell me what kind or brand of bakers chocolate you use? Thanks

    Reply
    • Lisa

      May 31, 2018 at 6:09 am

      I typically use Baker's brand, but sometimes I'll buy the more expensive fair trade 100% cacao bars like Guittard brand.

      Reply
  17. Tara

    May 29, 2018 at 6:16 pm

    Do you think it would be ok to use all confectioners Swerve or would it be too stiff?
    Thanks. Can’t wait to try these. They look delicious!

    Reply
    • Lisa

      May 29, 2018 at 9:21 pm

      It's worth a try since the swerve should dissolve.

      Reply
  18. stanlie Murray

    May 22, 2018 at 3:36 am

    5 stars
    How does the chocolate and PB mixture get combined? Do you freeze the two together?

    Reply
    • Lisa

      May 22, 2018 at 8:33 am

      Sorry that was a little confusing. I fixed the directions. The peanut butter part is dipped into the chocolate part.

      Reply
  19. Faith

    May 21, 2018 at 11:20 pm

    The pictures look like the ganache is on the bottom, but recipe doesn’t clarify????

    Reply
    • Lisa

      May 22, 2018 at 8:34 am

      I fixed the directions as they were a bit confusing.

      Reply
  20. James

    May 21, 2018 at 10:25 pm

    Your peanut butter whips sound great, will definitely have to try them as I too suffer from c&pb dependency!!! But as the instructions are not very clear or I just seem to be missing something, I'm wondering how the chocolate ganache & the frozen whipped peanut butter come together for a finnished product? Thanks for the recipe and any further instructions you may have, thanks again.

    Reply
    • Lisa

      May 22, 2018 at 8:36 am

      I fixed the recipe as it definitely was confusing. Sorry I didn't catch that before publishing.

      Reply
  21. Jani Chayut

    May 21, 2018 at 8:54 pm

    Looks delish, but I'm confused. What happens after step 4. How are you adding the ganache to the frozen cream pucks? Do they just pop out and you dip?

    Reply
    • Lisa

      May 22, 2018 at 8:36 am

      Yes. It was confusing so I fixed the recipe. Sorry!

      Reply
  22. Elizabeth

    May 21, 2018 at 5:52 pm

    Do you dip the frozen treats in the room temp ganache and refreeze?

    Reply
    • Lisa

      May 22, 2018 at 8:37 am

      Yes. I've fixed the recipe card to state that.

      Reply
  23. Alice

    May 21, 2018 at 5:33 pm

    Hi, then what do you do with the ganache?

    Reply
    • Lisa

      May 22, 2018 at 8:37 am

      It's after the peanut butter part is frozen. The recipe has been modified to be more clear.

      Reply
  24. Kim

    May 21, 2018 at 2:44 pm

    What can you use in place of the liquid stevia? And in what quantity? I feel it leaves a bitter taste?

    Reply
    • Lisa

      May 22, 2018 at 8:39 am

      Concentrated monk fruit tastes great by itself. I usually use either stevia drops, monk fruit drops, or a combination of the two.

      Reply
    • Stanlie

      May 25, 2018 at 11:19 am

      Can I use a combination of monk fruit (powder form) and torani syrup or can I use torani syrup as the main sweetner?

      Reply
      • Lisa

        May 25, 2018 at 5:05 pm

        I find Torani syrup a pretty strong sweetener so you probably don't need any other sweetener with it.

  25. L

    May 21, 2018 at 1:40 pm

    You didn't finish the directions for how to put this all together.

    Reply
    • Lisa

      May 22, 2018 at 8:39 am

      Sorry, I realized that and corrected the recipe.

      Reply
4.27 from 30 votes (25 ratings without comment)

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