Bite-sized and built to satisfy, these white chocolate fat bombs are everything you’re looking for in keto candy form.
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Here’s the Scoop
I bought a cookie scoop when I first learned about fat bombs. Now I’m so into these little morsels that I’ve made fat bomb versions of all my favorite cookies. Can’t stop, won’t stop!
If you don’t know—we have keto to thank for the fat bomb craze that we’re living in. These treats can be made sweet or savory and are meant to tide you over in between meals with a little healthy fat.
I’ve unabashedly given in to my sweet tooth here, and my husband and I both reach for them on the regular when we feel that blood sugar drop. For us, I love adding a little protein powder so that we get more balance with those “f” bombs. Keepin’ it family-friendly folks! These are also no bake! Which makes them super friendly.
So bust out that cookie scoop and try these white chocolate fat bombs—do I even have to say it!? They’re the bomb!
What are Fat Bombs?
Fat bombs are sweet, or savory, bite-sized treats that are high in fat and low in carbs. They’re meant to tide you over between meals and curb your cravings. High fat ingredients used to make fat bombs include: coconut oil, cream cheese, nut butter, or cocoa butter. The, the best tasting keto fat bombs usually have added flavor with ingredients like: sugar free sweeteners or chocolate chips.
What Makes This Recipe Special:
Am I alone? Or are white chocolate chip cookies the best kind? So, basically, these white chocolate bombs are not only gluten and sugar free, but also egg free, so you can eat the dough! Here are a few more reasons to love ’em:
- Curb your sweet tooth cravings
- Edible cookie dough!!
- No bake
- 20 min of prep
Important Ingredients Notes
The most important piece of advice I can share for those of you watching your carbs is to read product labels carefully. There are sneaky carbs in a whole lot of household ingredients. Such as…
- Peanut butter. Check out my guide to keto peanut butter products, or read labels carefully, as sugar is often added. ALSO, some peanut butters are drier than others. If that’s the case with yours, you’ll want to add a few teaspoons of coconut oil into the mix, so you can get a workable dough. The goal is to be able to form these into bites that will hold together.
- Protein powder. This ingredient is optional, but we always add it. If you’d like to skip protein powder, simply add almond flour in its place. Also, taste and adjust the amount of sweetener to your liking. One more tip here: protein powders sometimes have hidden carbs, so this is another product you’ll want to read the label carefully.
- Sweetener. Lakanto and Swerve are my favorite keto sweeteners. They’re just as sweet as sugar, so keep in mind, if you’re using a different brand of erythritol, you may want to add more (erythritol is 70% as sweet as sugar).
- Keto white chocolate. Make your own, OR grab yourself a bag of Lily’s white chocolate chips.
Storing + Freezing Tips
These keto fat bombs store well in the fridge in a single layer.
But, I’m all about freezing them. To do so, place your white chocolate peanut butter fat bombs on a baking sheet lined with parchment in the freezer for 1 hour. Then, toss the frozen fat bombs in a large resealable bag, and place the bag back in the freezer–this allows you to stack your white chocolate fat bombs without them sticking together.
When to Eat Fat Bombs?
This depends on you, and your eating plan–I typically eat white chocolate fat bombs as an after-dinner treat or as keto snacks in between meals.
- Swap the chips, for milk chocolate, dark chocolate, all the chocolate fat bombs, please.
- Try other nut butters instead of peanut butter.
- Dunk your white chocolate chip fat bombs in melted chocolate to coat, rather than mixing in the chips. Or do both!
- Add some chopped keto nuts, or use a chunky PB for a little crunch.
- Swap the freeze dried fruits, Trader Joe’s sells other keto fruits like strawberries and blackberries.
More Fat Bomb Recipes
White Chocolate Fat Bombs (No Bake!)Print Recipe Pin Recipe
- Prep. Line a baking sheet with parchment paper, and soften the peanut butter in the microwave at 50% power using 30-second intervals. If the peanut butter is dry, add a tablespoon of coconut oil.
- Combine. Place peanut butter, protein powder, almond flour, erythritol, and salt in a large bowl and combine using an electric mixer. Your dough should be slightly wet and should hold its shape when pressed together--if it doesn't, you'll want to add some coconut oil. Start with 1 teaspoon, and continue to add until your dough is shapable. Fold in the sugar free white chocolate chips and freeze-dried raspberries.
- Shape. Use a cookie scoop (note 5) or tablespoon to form the dough into 28 small balls. Place them on your prepared baking sheet, and allow bites to set in the fridge. Enjoy!
Fans Also Made These Low Carb Recipes:
- Peanut Butter consistency. Make sure your peanut butter is "wet", older peanut butter has a tendency to dry out, which will make it difficult to combine your ingredients. If this is the case, simply add a teaspoon at a time of coconut oil until you get the fat bomb dough into a workable batter
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- You can skip the protein powder, just use almond flour in its place. Also, taste test the dough before shaping, you'll probably want to add more sweetener.
- This recipe was tested using Lakanto or Swerve. If using a different brand of Erythritol, keep in mind it's 70% as sweet as these brands, so you may want to add more to taste.
- Chocolate Chips. Lily's white chocolate chips are my fave. but you can always make your own low carb chocolate by following my recipe.
- Mold. I used this small cookie scoop to shape the bites. You can also use a tablespoon and roll them into a ball.