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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!
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 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.
- 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.
- 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.
- 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.
- 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.
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!
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.
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Chocolate Dipped Peanut Butter Fat Bombs
Recipe Video (Click on Image to Play)
Ingredients
PB whips
- 1 1/2 cups heavy whipping cream or coconut cream
- 1 tsp vanilla extract
- 2 Tbsp peanut butter
Ganache
- 2 squares 1oz of 100% bakers chocolate.
- 1/4 cup heavy whipping cream or coconut cream
- 10 drops liquid stevia
- 1.5 tsp low carb sugar substitute
- 1/8 tsp vanilla extract
Instructions
- In a mixing bowl, whip the 1-1/2 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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
Malorie Edie
For The 100% bakers chocolate is it sweetened or unsweetened?
Lisa MarcAurele
100% baker’s chocolate is 100% cocoa which means there’s no sweetener added.
Rosemary
If you’re not using liquid Stevie, how much sweetener do I use?
Lisa MarcAurele
If you go to the sweetener conversion calculator, it shows 10 teaspoons of stevia is equivalent to 2 teaspoons of granular sweetener.
Jaco
Would love to try this. Can the liquid Steva be replaced with dry Swerve or Monkfruit?
Lisa MarcAurele
Yes. Just check out the low carb sweetener post for a conversion chart.
Mrs S
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?
Lisa MarcAurele
The chocolate adds sweetness but you can add a few drops of sweetener to the peanut butter mixture too.
Francine
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!
Lisa MarcAurele
Thanks for the feedback. I’ll update the recipe card to reflect prep time better.
Patty Ann
Light and delicious I added some stevia to the peanut butter part too! Easy to make
Brian
Hi, I’ve just made a batch of these…do you eat then frozen or let them defrost?
Lisa
I eat them frozen.
Kimberly
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!
Lisa
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.
Tasha
Hi, great recipe. Question, can you use cool whip instead of the heavy whipping cream? Thanks
Lisa
Cool whip can be used in place of the whipped cream if desired.
Craig
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.
Lisa
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.
Bernadette
What type/brand of peanut butter do you use?
Lisa
I just use any natural peanut butter with no sugar added.
Monna Marrongelli
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.
Lisa
My pleasure Monna!
Linda
Why are there 2 sweeteners in the Peanut Butter Whips. I only have the stevia drops. Can I just use the stevia?
Thanks,
Linda
Lisa
One sweetener is fine. I just like using a mixture.
Karen
Can these be made w/o the chocolate ganache? Looking for something for my husband and he is allergic to chocolate.
Lisa
Yes. You can just make the peanut butter part if desired.
Meagan
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?
Lisa
Data is for the full size muffin. They are regular muffin size.
Samantha
Can you tell me what kind or brand of bakers chocolate you use? Thanks
Lisa
I typically use Baker’s brand, but sometimes I’ll buy the more expensive fair trade 100% cacao bars like Guittard brand.
Tara
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!
Lisa
It’s worth a try since the swerve should dissolve.
stanlie Murray
How does the chocolate and PB mixture get combined? Do you freeze the two together?
Lisa
Sorry that was a little confusing. I fixed the directions. The peanut butter part is dipped into the chocolate part.
Faith
The pictures look like the ganache is on the bottom, but recipe doesn’t clarify????
Lisa
I fixed the directions as they were a bit confusing.
James
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.
Lisa
I fixed the recipe as it definitely was confusing. Sorry I didn’t catch that before publishing.
Jani Chayut
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?
Lisa
Yes. It was confusing so I fixed the recipe. Sorry!
Elizabeth
Do you dip the frozen treats in the room temp ganache and refreeze?
Lisa
Yes. I’ve fixed the recipe card to state that.
Alice
Hi, then what do you do with the ganache?
Lisa
It’s after the peanut butter part is frozen. The recipe has been modified to be more clear.
Kim
What can you use in place of the liquid stevia? And in what quantity? I feel it leaves a bitter taste?
Lisa
Concentrated monk fruit tastes great by itself. I usually use either stevia drops, monk fruit drops, or a combination of the two.
Stanlie
Can I use a combination of monk fruit (powder form) and torani syrup or can I use torani syrup as the main sweetner?
Lisa
I find Torani syrup a pretty strong sweetener so you probably don’t need any other sweetener with it.
L
You didn’t finish the directions for how to put this all together.
Lisa
Sorry, I realized that and corrected the recipe.