Creamy Peanut butter cheesecake fat bombs make the perfect keto snack or dessert. They’re made with just 5 ingredients and are just 1 net carb per fat bomb!
Fat bombs are a god-send when you’re on a keto diet. They help keep the sugar cravings at bay and are a dessert all on their own. They’re also super convenient when needed so it doesn’t hurt to have a batch in the fridge for when the sugar cravings kick in!
These peanut butter cheesecake fat bombs are a personal favorite of mine. The mixture of cream cheese and peanut butter is a match made in heaven and with the addition of vanilla and dark chocolate, you’ve got yourself little bits of heaven.
TO MAKE PEANUT BUTTER FAT BOMBS YOU WILL NEED
- Peanut Butter: you will need to use sugar-free peanut butter. Be sure to read the label as most peanut butter have hidden sugars. We find the organic peanut butter sold in costco to be the best option.
- Cream Cheese: Use full-fat cream cheese and be sure it’s at room temperature or microwave it for 10-15 seconds in the microwave to soften it.
- Butter: Use the best quality butter you can find and also make sure it’s at room temperature or microwave for 10-15 seconds to soften it and help it mix through.
- Sweetener: You have a few options but for keto desserts, we highly recommend powdered erythritol.
- Dark chocolate: You can use any sugar-free keto-friendly chocolate. We like using Lily’s dark chocolate bars and chopping them up into super small pieces! Note, the chocolate is completely optional in this recipe so feel free to skip it if desired!
- Vanilla: Make sure it’s sugar-free!
How To Make Peanut Butter Cheesecake Fat Bombs
These fat bombs are SUPER easy to make and come together in minutes. Simply beat all the ingredients all at once until fully mixed through.
Next, cover and transfer to the freezer to harden so they are easier to handle. If you will not be rolling the fat bombs in dark chocolate, then skip this step and simply scoop out the fat bombs onto a baking sheet or into molds.
Freeze for a few minutes or refrigerate until they are set and you’re good to go!
WHAT MOLDS TO USE FOR FAT BOMBS?
There are a couple of ways to shape fat bombs. The first option is to freeze the batter until it hardens (about 30 minutes to an hour) and then shape the batter into balls or scoop with a cookie scooper.
The 2nd option is to scoop into a mini cupcake pan for bite-size fat bombs.
Lastly, Silicon cupcake pans are perfect for fat bombs because you can pop the fat bombs right out when they are done. You can purchase them on Amazon here.
What Keto-Friendly Sweetener Should I Use?
POWDERED erythritol is my absolute favorite keto sweetener because it can be used to replace sugar 1:1 for most recipes and it does not leave a bitter after taste. Monk fruit sweetener or Swerve are also great options and for those wondering, 8-10 drops of Stevia also work great!
To Store Fat Bombs:
Cover in an air-tight container and refrigerate for up to 2 weeks. Enjoy cold!
Peanut Butter Cheesecake Fat Bombs
- 1/2 cup creamy peanut butter sugar-free
- 1/2 cup (4oz) cream cheese at room temperature
- ½ cup (4oz) unsalted butter at room temperature
- ¼ cup powdered erythritol
- 1 tsp vanilla extract optional
- 1/2 cup Dark chocolate crushed, optional
- Line a large baking sheet with parchment paper or wax paper and set aside.
- In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.
- Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.
- Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.
- Store in an air-tight container up to 1 week in the fridge.
Best fat bombs ever!
These are PERFECT!
I can’t have a lot of coconut oil, which most fat bombs include because I’m healing my fatty liver.
I’m keeping this recipe and making other flavors.
Thanks so much!!
Amazing! I’m totally addicted to these fat bombs. They’re my regular breakfast treat and keep me going for hours without feeling hungry. Thanks so much for a brilliant recipe!
My first fat bomb attempt, after reading dozens of recipes, and I think they are easy and yummy!! I like the creamy smooth texture and who doesn’t love peanut butter!! I don’t even think it needs the chocolate!!
How are there just 1 carb? Looking at the nutritional info you provided they are more
Kristi Marie Ambrose says
IDK when you posted this because this site is dumb and chose not to include that info, but in the keto diet, you subtract fiber and sugar alcohols and that equals NET CARBS and that is what accounts for the carbs. Net carbs are the carbohydrates in food that you can digest and use for energy.
Serving: 1fat bomb | Calories: 169kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 82mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Calcium: 17mg | Iron: 1mg
So… 3grams – 1g sugar and 1 g fiber = 1gram net carbs.
Absolutely Delicious! I used regular Skippy peanut butter because I couldn’t find the sugar free one, and crushed some Hershey’s Dark Zero Sugar mini chocolate bars to coat them in. Not the 1g net carb like the recipe says but they’re still ‘low carb’. I’ll be making this again and again. My son loved them, and didn’t even know it was low carb!
Quick question……how much butter?? The comment makes it sound like 1/2 stick? Recipe calls for whole stick?
Kristi Marie Ambrose says
1/2 cup of butter is…. one… stick… :o) (IDK why people don’t just say ONE stick of butter lol this is a keto recipe, fat is okay! It’s not like saying eat 1 pack of bacon or something LOL)
Christina H says
Followed this recipe exactly as written and it was absolutely delicious! Thank you for sharing as this will make my keto life easier to become a way of life as I don’t feel I’m missing out on sugary treats.
Followed exact recipe. 1/2 C each solid ingredient. Easy to remember. Used a cookie scoop after freezing the “dough” and then rolled them in crumbled Diet Dr. Nut crackers (Keto). Perfection!
also i couldnt find no sugar PB. Only smuckers organic with 3g of sugar. Sigh. Idk how to count them now cos i am new to this lol but idk how to anyways cos i have blobs. Apparently I didnt read the part that said chill them first before forming into balls. Oh boy…. ill update in an hour when i try one LOL
I dont know what i did wrong but I wasnt really able to roll them into balls. It was like pie filing almost. Real sticky and gooey. I added more PB to see if that would help and it didnt lol. I hope they set. EEEK. The batter at least tasted good
These are dangerous!! So yummy! I didn’t have any chocolate but had everything else, was craving something sweet, this satisfied that craving. They don’t even taste like they are sugar free! Will be saving this for a go to from now on!
These are my go to for kerbing my sweet tooth while getting the fat into my diet easily, love them enough to be making them part of my weekly batch cooking
Looking forward to making these tonight. I’m wondering if coconut oil can replace the butter? That seems to be the case in a few other recipes for similar fat bombs. Excited to try these!
Yes, coconut oil works perfectly!
How much coconut oil do you use?
I love this recipe! It satisfies my sweet tooth without out the bad sugar and carbs. This is a go to snack. Tips: I double the recipe and store half my bombs in the freezer for later. I use cling wrap to line my measuring cup, cuz peanut butter sticks to every thing. I use Lily’s Dark Chocolate Chips; but also, I tried her Chocolate Salted Carmel flavor and it’s wasn’t bad. Lastly, I put my chips in the Vitamix and chop them fine. So they will apply better to the ball and don’t fall off every time I touch them.
Love these! Made them in a heart 💜 silicone double the recipe and filled 24 hearts I also used nips chocolate
REALLY wish I’d read the comments before I put an entire stick of butter in this recipe because it said half a cup which is an entire stick of butter. Tasted like that scene in The Women where Meg Ryan just takes a chomp out of a stick of butter. Had them completely done, covered in chocolate shavings and everything, only to bite into it and gag. Ended up mixing in another half cup each of peanut butter and cream cheese and they’re currently setting in the fridge, so wish me luck they taste better because there are now twice as many!!!
OP really should correct the actual recipe so folks know it only calls for half the butter listed!
Hmm.. I’m not sure what the problem was. 4 oz is 1/2 cup (aka 1 stick) which is what is called for in the recipe. These are fat bombs and are meant to be fatty as per the name. Sorry you did not enjoy them :/
Perfection!! Thank you. 🙂
Pamela S. says
I imported this recipe into CarbManager and it says there are 4.7 carbs per bomb. That is a huge discrepancy . Who is right??
That is for total carbs. Net carbs are only 1. The total carbs take into account things that arent digested so they dont really count
I love these! I cut the butter by half. I sometimes I use almond butter and roasted pecan halves. Yummy!
So I made these because I was having cravings kick starting on keto. However I forgot the butter… They still taste great! Reminds me of peanut butter fudge.
Jennifer Camp says
Thank you.. I was wondering if I could omit the butter..
I haven’t tried these without the butter so I honestly don’t know if they would work as well. Please do let us know if you give it a try 🙂
tiffany stalnaker says
New to Keto (only 5 days in), but, I made these today without the chocolate but added the vanilla, and, wow! My confectioner’s sugar was Swerve brand, peanut butter was Smuckers natural. These are fantastic! Thank you!
Hey I think you meant to put 1/2 stick of butter. 1/2 cup is a while stick and the video looks like it’s only half a stick and the cheesecake tasted like straight butter. I had to double the recipe without doubling the recipe to get it to taste much better.
I weighed 4 oz of butter and cream cheese mostly because I use the 8 oz block of grass fed butter. I bought granulated Swerve by mistake. I’m hoping it will dissolve more. Just a little gritty but not bad. I love that this recipe is mildly sweet as I need to temper my sweet tooth. I rolled the balls in chopped peanuts. Then decided to step it up a notch and added a little cocoa powder and Swerve to the last of the chopped peanuts. The bombs really taste good. I wanted something to help me get my fat in and these do the trick. No weird ingredients like the kind you buy.
had I not already put them in the freezer I would have done the same thing. The video looks like half of a stick and I put a whole stick as it calls for 4 oz. But it was really not hard at all
Yeah, same here. I used half a stick only and half block of cream cheese with everything else and they came out really good. I used granulated Lakanto for more of a “cookie dough” texture and it came out so good. Great recipe for sure, but I would recommend just use the half stick butter as well.
kelly mitchum says
Wow. I just started eating sugar-free and now I’m not so worried about slipping. These are AMAZING!
Oh wow these were good! I will absolutely make them again. One of the best fat bomb recipes I’ve tried so far.
missing the butter in the recipe