3-Ingredient Peanut Butter Fat Bombs That Actually Taste Good

Listen, I’m not gonna lie — when I first heard about “fat bombs” I was like… what? 🤨 Sounds gross, right? But then my friend Maria (who lost like 30 pounds on keto) kept raving about them.

So I tried making some fancy Pinterest version with like 12 ingredients and coconut oil that needed to be the perfect temperature. NOPE. Too much work for this tired mama.

But THEN I figured out this ridiculously simple version. THREE INGREDIENTS, people! And I’m not even kidding — they actually taste like peanut butter cups. Mia keeps trying to steal them (sorry kiddo, these are mama’s keto treats).

Ingredients

• 1/2 cup natural peanut butter (the kind that separates — trust me)
• 2 tablespoons coconut oil (melted)
• 1 tablespoon powdered erythritol (or stevia to taste)

Instructions

1. Literally just mix everything together in a bowl. That’s it. I use a fork and just mash it all up until it looks smooth-ish (don’t stress about perfect here).

2. Scoop the mixture into mini muffin cups or an ice cube tray. I use a small spoon and just plop them in there. Makes about 8-10 little bombs.

3. Stick them in the freezer for like 15 minutes. Done. DONE! Store them in the fridge and they’ll keep their shape but won’t break your teeth.

Tips

Okay so here’s the thing — use the natural peanut butter that has oil separation. It mixes way better and doesn’t get all clumpy. And don’t skip the coconut oil! It’s what makes them firm up without being rock hard.

If you’re not into peanut butter (who ARE you?? jk), almond butter works too. Or sunflower seed butter if you’ve got nut allergies.

These keep in the fridge for like a week. But let’s be real — they’ll be gone in two days. I eat one after dinner when I’m craving something sweet and it totally does the trick.

Make it, love it, tag me! 🙌