Keto Recipes

Peanut Butter Cream Cheese Fat Bombs

By Bree

Peanut Butter and Chocolate Keto Fat Bombs

These decadent peanut butter cream cheese fat bombs taste just like peanut butter cup cheesecake! If you’re looking for a rich, creamy, chocolatey snack, this is a recipe you need to try.

Keto Peanut Butter Fat Bombs

Peanut butter makes the best healthy desserts! if you’re looking for more peanut butter treats that are just as easy and craveable, try this peanut butter fudge, these keto-friendly peanut butter chocolate bars and these peanut butter mug brownies.

Peanut Butter Chocolate Chip Mug Brownies

Peanut Butter Chocolate Chip Mug Brownies

VIEW RECIPE Net Carbs: 4.7g

How to Make Peanut Butter Cream Cheese Fat Bombs

The first thing to do when making these fat bombs is cream together your Stevia and coconut oil. The reason this recipe calls for Stevia over other types of artificial sweeteners is because it’s still a natural zero calorie option that is far healthier than using refined table sugar. Coconut oil is added to help hold the ball mixture together while also adding in plenty of healthy fats in the form of medium chain triglycerides (MCT).

Peanut Butter and Chocolate Keto Fat Bombs

Peanut Butter and Chocolate Keto Fat Bombs

This type of saturated fat is rather unique compared to other types of dietary saturated fats and it actually provides quite a wide range of health benefits. It’s great for helping with weight management as it can help suppress appetite, it’s capable of providing your body with plenty of energy, and it may even help to reduce the risk of atherosclerosis. (1)

Cinnamon Roll Fat Bombs

Cinnamon Roll Fat Bombs

VIEW RECIPE Net Carbs: 4g

You can next add in the cream cheese along with a pinch of salt. Beat them in until the mixture is well blended and then gradually add in the peanut butter. When making this recipe, it’s essential that you use all natural peanut butter so you can minimize the amount of sugar and other unhealthy additives that are commonly found in most types of peanut butter.

If you’re ever in doubt about how healthy or keto-friendly something is, you can always just make your own nut butters from home with a food processor and your choice of nuts (peanuts, almonds, etc).

Peanut Butter and Chocolate Keto Fat Bombs

With the peanut butter mixture out of the way, throw them in the freezer. Next, it’s time to focus on the chocolate part of this classic flavor combo. The chocolate glaze is super simple to prepare — all that’s required is to melt together some more coconut oil along with some sugar free dark chocolate. Both of these ingredients help to further bolster the amount of quality fat calories in these fat bombs, with the coconut oil adding in more MCT fats.

Keto Buttercream Fat Bombs

Keto Buttercream Fat Bombs

VIEW RECIPE Net Carbs: 3.2g

As mentioned previously, while the MCT fatty acids may help to reduce the risk of atherosclerosis, dark chocolate is also no slouch when it comes to cardiovascular health benefits. Consumption of dark chocolate and cocoa is well known to reduce your risk of cardiovascular disease (2), making the glaze ingredients quite a one-two punch of heart healthy ingredients.

Peanut Butter and Chocolate Keto Fat Bombs

The final step is to dip your peanut butter balls into the chocolate glaze before freezing them once more so that the chocolate may set. That’s all there is to this recipe — it’s really as easy as that to make your very own healthy peanut butter and chocolate keto snack.

I actually find that these fat bombs taste even better than classic candies like peanut butter cups, and they’re oh so satisfying thanks to all of the healthy fats they’re made with.

P.S. One other recipe i’m obsessed with right now are these chocolate chip cookie dough fat bombs if you want something a bit different:

Chocolate Chip Cookie Dough Fat Bombs

Chocolate Chip Cookie Dough Fat Bombs

VIEW RECIPE Net Carbs: 2.6g

Print Recipe
Peanut Butter and Chocolate Keto Fat Bombs

Peanut Butter Cream Cheese Fat Bombs

  • Author: Bree
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: 16 1x


For the balls:
8 oz cream cheese, softened
½ cup all natural peanut butter
¼ cup coconut oil
2 tbsp granulated Stevia sweetener
pinch of salt

For the glaze:
1 cup chopped sugar free dark chocolate
1 tbsp coconut oil


  1. To make the balls, in a bowl cream together the coconut oil and sweetener.
  2. Add the cream cheese and pinch of salt and beat until blended.
  3. Add the peanut butter and beat to combine.
  4. Cover and freeze until the mixture is firm enough to scoop into balls, about 30-60 minutes.
  5. To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.
  6. Let it cool slightly.
  7. Remove the mixture from the freezer.
  8. Using a small ice cream scoop, scoop the balls.
  9. Use two forks to dip each ball into the chocolate.
  10. Shake a little to let the excess chocolate drip.
  11. Pop the balls back into the freezer until the chocolate sets.
  12. Keep refrigerated in an airtight container until serving.


  • Serving Size: 1
  • Calories: 137
  • Carbohydrates: 2.7 g
  • Fat: 13.2 g
  • Sugar: 1.4 g
  • Protein: 2.7 g
  • Fiber: .3 g

Keywords: fat bombs, peanut butter, cream cheese

Print Recipe

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    • Hello! I think this fat bomb recipe would work either way, but melting the coconut oil will probably make it a lot easier to mix it all together and work with.

  1. I did not melt the coconut oil. I mixed it on low until it was blended with the sweetener just like it was butter. Then beat in the cream cheese and then the peanut butter- came out perfect.

  2. Nevermind, I will try 6 oz of unsweetened bakers chocolate with 6 tbsp of artificial sweetener and let you know how it turns out.

  3. I don’t understand why you add sweetener. I have being keto for 18 months and initially avoided all sweeteners, now I am at goal weight I often find the addition of sweetener to many foods is unnecessary, the cream cheese and natural peanut butter give plenty of flavour for the filling.

  4. I made these without the chocolate coating. I put the peanut butter, solid coconut oil, cream cheese and 2 TBL Splenda in my kitchen aid mixer and mixed on medium speed for 2 minutes, froze it for 30 minutes, made balls and froze them for 30 minutes. OMGOSH it tastes like peanut butter fudge!!! Thank you for the recipe!!!!!

  5. Even sweetening the choclate/coconut oil covering didn’t take away the bitterness. But I Love it without it!! Thanks for the recipe. The carbs are 2.7, but is the 1.4g of sugar the sweetner, and if so can it be deducted to get net carbs?

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