Keto Peanut Butter Fat Bombs

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    [saturated_fat] => 16
    [cholesterol] => 95
    [sodium] => 57
    [potassium] => 52
    [fiber] => 0
    [sugar] => 0
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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.

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.

3. 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.
4. 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

Author: Lisa MarcAurele

4.32 from 29 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.

Recipe Video (Click on Image to Play)

Prep Time45 mins

Freeze Time4 hrs

Total Time4 hrs 45 mins

Course: Dessert, Snack

Cuisine: American

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Servings 6 people

Calories 259

Ingredients

PB whips

• ▢ 1 ½ cups heavy whipping cream or coconut cream
• ▢ 1 tsp vanilla extract
• ▢ 2 Tbsp peanut butter

Ganache

• ▢ 2 squares 1oz of 100% bakers chocolate.
• ▢ ¼ cup heavy whipping cream or coconut cream
• ▢ 10 drops liquid stevia
• ▢ 1.5 tsp low carb sugar substitute
• ▢ ⅛ tsp 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

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    [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
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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.

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Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First Published: May 21, 2018… Last Updated: July 29, 2020