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Peanut Butter Fat Bombs

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 32 Fat Bombs
Calories 53kcal



  • Line a mini muffin tin tray with mini baking cups. (You can also use a silicone mold for this*)
  • Add unsalted butter (1/4 cup), whipping cream (2 tablespoons), and peanut butter (1/2 cup) to a small saucepan, and stir together as the ingredients melt (this can also be done in the microwave).
  • Remove from heat and stir in erythritol (1/2 cup), salt (1/2 teaspoon).
  • Spoon into mini baking cups
  • Sprinkle chopped peanuts evenly over the top, and gently press to adhere to them.
  • Place muffin tin pan in the freezer until firm (about 30 minutes).
  • Option to drizzle low carb chocolate over the top and sprinkle sea salt. Enjoy!


  • Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
  • Here are the silicone molds I used to make these fat bombs. I use them to make all sorts of fat bombs as well, so they're worth the investment!
  • Nutritional information is based on 1 fat bomb if you make 32 fat bombs using this recipe:


Calories: 53kcal | Total Carbohydrates: 1g | Protein: 2g | Fat: 5g | Sodium: 68mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com