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White Chocolate Fat Bombs (No Bake!)

Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 28 Bites
Calories 85kcal



  • 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!


  1. 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
  2. Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
  3. 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.
  4. 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. 
  5. Chocolate Chips. Lily's white chocolate chips are my fave. but you can always make your own low carb chocolate by following my recipe.
  6. Mold. I used this small cookie scoop to shape the bites. You can also use a tablespoon and roll them into a ball.


Calories: 85kcal | Total Carbohydrates: 6g | Protein: 5g | Fat: 6g | Fiber: 1g | Sugar: 1g | Net Carbs: 2g | Sugar Alcohol: 3g

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