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GET IT NOWMy Peanut Butter Fat Bombs Taste Like Buckeyes
When you want a healthy dessert or a snack that feels like a treat but doesn’t take a ton of effort, this one’s a winner. I’ve been making fat bombs for years — from chocolate balls to cheesecake bites — but these peanut butter fat bombs are one of my easiest and most satisfying. Here’s why you’ll love them:
- Sweet, nutty, and ultra-smooth – They taste like a cross between peanut butter fudge and buckeyes, with a rich peanut flavor and a chocolate shell that cracks just right. I use Besti Powdered to keep them sugar free and perfectly smooth — no grittiness, no cooling effect.
- Just 5 ingredients + no baking – You can whip these up in 10 minutes with pantry staples and chill while they set. They’re easier (and less messy) than rolling out dough or turning on the oven!
- Perfect little freezer treat – Whether I need something quick after lunch or just want to feel like I’m sneaking candy without the crash, they hit the spot.
Make my peanut butter fat bombs with me and you can enjoy them straight from the fridge or freezer whenever a craving hits!
Ingredients & Substitutions
Here I explain the best ingredients for my peanut butter fat bombs recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Peanut Butter – Creamy peanut butter blends best for that smooth, fudge-like texture — crunchy makes the mix too stiff. You can swap in another nut butter like almond butter and super fine almond flour if needed, but the texture won’t be quite as smooth.
- Unsalted Butter – You’ll want it melted so it mixes in smoothly. I usually go with unsalted so I can control the salt myself, but salted works too — just cut back a bit on any added salt. Coconut oil is another option if you want these dairy-free, though the flavor will be slightly different.
- Vanilla Extract – I always use a good-quality vanilla here because you really can taste the difference, especially with such simple ingredients.
- Besti Powdered Monk Fruit Sweetener – This is my go-to for super smooth, creamy texture — no grittiness or cooling aftertaste. You can swap in Powdered Allulose if that’s what you have, but definitely use something powdered. Granulated sweeteners don’t dissolve well here and will make the texture grainy. (You can check my sweetener guide and conversion chart if you need help choosing or converting.)
- Peanut Flour – This is what gives the fat bombs their rich, nutty flavor without making them too oily or heavy. I always make sure to get one with no sugar added — it keeps the texture smooth and the flavor spot-on.
- Sugar Free Chocolate Chips – I usually go with dark chocolate because I like the contrast with the sweet filling, but milk chocolate or even white chocolate work great too. Just pick what you love!
- Sea Salt
How To Make Peanut Butter Fat Bombs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix it up. Line a baking sheet with parchment paper and set it aside. In a large bowl, stir together the peanut butter, melted butter, vanilla, and a pinch of salt. Once smooth, mix in the powdered sweetener and peanut flour until everything’s fully combined.
- Scoop & shape. Run your hands under cold water to keep them cool — it helps with sticking. Use a small cookie scoop to portion the mixture, then roll into balls and place on the baking sheet.
- Chill. Pop the tray in the refrigerator until the peanut butter balls are firm.
- Melt the chocolate. Use a double boiler (or just a heat-safe bowl over a saucepan with water) to melt the chocolate until smooth, stirring now and then.
- Dip in peanut butter. Stick a toothpick into each ball and dip them into the chocolate, leaving a little peanut butter showing at the top. Set them back on the tray, pull out the toothpicks, and smooth over the tops with your finger.
- Set the chocolate. Pop the tray in the fridge until the chocolate firms up. If I have any melted chocolate left, I drizzle it over the peanut butter fat bombs — makes them look extra fancy.
My Recipe Tips
- Chill the dough if needed. If the mixture feels too soft or sticky, I just pop the bowl in the fridge for 20 minutes — it firms right up and makes shaping way easier.
- Work quickly when shaping the balls. The faster you scoop and roll, the better they hold their shape. Cold hands help too — I rinse mine under cold water first so I don’t melt the mixture as I go.
- Use a small cookie scoop. This keeps the size consistent and makes the process faster. I like using this extra-small one so they’re the perfect bite-size treat.
- Use a toothpick for dipping. It sounds obvious, but trust me — it’s way easier to dip neatly this way. I just twist it out gently after and smooth over the top with my finger.
- Don’t skip the chill. The final chill in the fridge isn’t just for firmness — it also makes the chocolate snap perfectly when you bite into it. Totally worth the wait.
- These freeze really well, so I always make a double batch and freeze half. They’re ready to eat straight from the freezer, which makes them the best emergency treat!
Peanut Butter Fat Bombs
My peanut butter fat bombs are rich, fudgy, and dipped in chocolate — the perfect no-bake treat to keep on hand for anytime snacking!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Peanut Butter Balls:
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Line a baking sheet with parchment paper.
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In a large bowl, combine the peanut butter, melted butter, vanilla and sea salt. Use a hand mixer to beat until smooth.
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Beat in Besti and peanut flour, until smooth. Adjust salt to taste.
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If the mixture is too sticky or thin to work with, refrigerate for 20 minutes to firm up.
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Wash your hands with cold water to cool them off. Use an extra small cookie scoop (this one is the ideal size) to scoop the peanut butter mixture, shape the balls as needed, and place onto the lined baking sheet. Work quickly and avoid touching the balls too much, or they’ll melt.
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Refrigerate the peanut butter balls for about 20 minutes, until firm.
Chocolate Dip Layer:
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Place the chocolate chips into a double boiler on the stove (I used a small glass bowl over a saucepan with water in it). Heat the chocolate, stirring occasionally, until melted and smooth.
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Place a toothpick into the center of each peanut butter ball. Dip each ball into the melted chocolate, leaving a small area of peanut butter showing at the top. Place back onto the baking sheet, remove the toothpicks, and smooth over the holes with your fingers.
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Optional step: If you have chocolate left, you can drizzle it over the top of the peanut butter fat bombs.
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Refrigerate for about 30 minutes, or until the chocolate is firm.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chocolate peanut butter fat bomb
- Tips: Check out my recipe tips above to make shaping a breeze, keep the texture just right, and get that smooth, snappy chocolate finish every time.
- Store: Pop them in the fridge — they’ll keep for about a week (but honestly, they’ll probably be gone way sooner).
- Meal Prep: Perfect for making ahead since they need to chill anyway.
- Freeze: Freeze on a lined tray, then toss into a bag once solid. They’ll keep for a few months!
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Peanut Butter Fat Bombs
More Peanut Butter Snack Recipes
If you’re as peanut butter-obsessed as I am, you’ll definitely want to try these other easy snack ideas next:
31 Comments
Brenda Pier
1Been doing keto for almost 2 years now and have found great recipes and recipes I would guess even the creator couldn’t eat. This recipe is at the top of my “great sweets” list. When my husband brought me this creation with a cup of warm raspberry chocolate Teccinno last night I was reminded of what a beautiful world we live in, and all my cares washed away. Chocolate can do that sometimes. Relly glad Keto includes chocolate.
Wholesome Yum in my opinion has the best overall keto recipes. Thanks Maya
Lyn Coleman
0Peanut butter fat bombs. So easy to make and a total treat. The result was exactly as shown in the image and they tasted even better than I hoped they would. A little hit of energy and the perfect pick me up with a coffee. To be honest – wish they were not called fat bombs!
Maya | Wholesome Yum
0I’m so happy to hear that, Lyn! Thank you. I didn’t come up with the name, this was a term going around a few years ago, but feel free to call them something else.
Karen
0Starting out on this keto diet. Not sure what to expect. There seems like a lot of new products that have to be bought so I know snacks are important to me. Thats why I’m starting on snack deserts the meat and veggies are fairly easy. Just found this sight hope it works out for us.
Kerry Williams
0Hi, I’m having trouble finding the serving size thanks.
Wholesome Yum D
0Hi Kerry, You can find the serving size for each recipe. For this recipe is the serving size is 1 chocolate peanut butter fat bomb.
Michelle
0These are very delicious!!! I doubled the recipe but used 1 cup of homemade unsweetened almond butter with 1 cup natural and they turned out perfect.
Gloria Tam
0Hi Maya, I made these and they were delicious. A hit with my family and friends 🙂 I am wondering why you recommend salted natural peanut butter over unsalted in a few of your baking recipes? I did use salted, but I am curious as to what the difference would be if I used unsalted? TIA!
Wholesome Yum D
1Hi Gloria, It’s hard to find natural peanut butter without salt but I also prefer the taste of the salted version.
Deb Demers
0Fantastic flavor!! One question. Mine were a little too creamy so that I could not pick up with a toothpick to dip in chocolate (poured on top). I used almond flour and swerve. Any suggestions? Thanks for this great recipe!
Maya | Wholesome Yum
0Hi Deb, Glad you liked them! Make sure your peanut butter is thick and creamy, not runny. If you still have issues, you can try refrigerating for longer, or even freeze them for 10-15 minutes to make them firmer for dipping.
Esther
0Hi Maya. I tried to click on the link for peanut flour but Amazon says it’s out of stock and unknown when it’d return. What other brand can I use?
Wholesome Yum D
0Hi Ester, You can try this peanut flour that is currently available.
Cheryl
0Can almond butter and fine almond flour be substituted for peanut?
Wholesome Yum D
0Hi Cheryl, Yes, You can use almond butter and fine almond flour, but they won’t be as smooth in texture.
Sheri
0Sorry Maya, just saw that you had already answered about substituting almond flour for peanut flour. Would peanut butter flavoured keto collagen work as well? It’s more powdery than almond flour, so might be less gritty.
Wholesome Yum M
0Hi Sheri, Peanut butter collagen will help to provide extra flavor, but it will not thicken the peanut butter mixture. Feel free to add a little collagen for an extra boost of protein and flavor, but you will likely still need to use almond flour to get the correct consistency for this recipe. I hope this helps!
Melinda
0Can I substitute almond flour for the peanut flour?
Wholesome Yum M
0Hi Melinda, Yes you can. Peanut flour will give the best flavor, but almond flour will work just as well in the recipe.
Todd Allen
0We don’t have any peanut flour, but we have some of that “PBfit” Peanut butter powder. Is that the same thing as peanut flour?
Wholesome Yum M
0Hi Todd, Yes, just make sure it’s the sugar free version.
Yada
0It is exactly like buckeyes/Reeses
Sierra
0Can I just use Allulose in these? I have allulose, regular erythritol, and monkfruit drips.
Wholesome Yum M
0Hi Sierra, Allulose will work, but you need to increase the amount. You will need to increase the amount of allulose to 3/4 cup + 2 tablespoons to get the same level of sweetness in the recipe. Enjoy!
Claudia
0best of any of the fat bombs i have tried! better than a lindt truffle.
Kayley
0These are AMAZING! The perfect sized sweet treat that everyone loves! They were super easy and fun to make. I actually used half of the powdered sweetener than it called for and didn’t use salt and were perfect to me. I keep them in the freezer for a quick treat. Thank you!
Coleen Conway
0OMG, these are so delicious!! Mine aren’t as pretty as yours (and bigger), but sure taste good!
Marcia Taylor
0Can I use almond or coconut flour instead of peanut flour?
Wholesome Yum M
0Hi Marcia, Yes, almond flour will work fine, but it will be slightly gritty since it’s a flour and not powdered.
Nellie Tracy
0Such a great spin on a holiday favorite/classic. Can’t wait to make these!
Allison
0I’m trying not to eat the whole batch myself. They are so good!