Peanut Butter Whips Fat Bombs

Peanut Butter Whips Frozen Fat Bombs

Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, peanut butter
Prep Time: 45 minutes
Freeze Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 6 people
Calories: 259kcal
Author: Lisa MarcAurele
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.
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PB whips

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



  • 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.



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


Serving: 1whip | Calories: 259kcal | 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


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.