I’ve been seeing more and more people on the keto diet posting their recipes for fat bombs. I decided to jump on the bandwagon and throw mine up too!
Since it’s Fall, I decided a little bit of allspice won’t hurt – I love it at this time a year. Talk about quick and easy, this recipe combines chocolate and peanut butter – one of the best combinations in existence. It practically makes my mouth water every time I think of it. Add in a dash of allspice, and you’ve got yourself a tasty treat when you’re lacking in fats.
I ate half last night and it tasted great, but I didn’t have enough room in my macros to eat the whole thing. I tossed the other half in my coffee this morning and it was fantastic. Granted, it didn’t melt all the way like I planned, it worked out pretty well. The last few sips were filled with tiny peanut butter lumps, but a bit of swishing around in my mouth just added to the delicacy.
As most of you are lovers of peanut butter and chocolate, I think you’ll love this one. You might know by now I cook for myself most of the time, so I made this into a single serving. I don’t eat sweets that often, so I will rarely make things like this in bulk. If you want to – just scale up the recipe in proportion about 5-6 times. This yielded 2 servings.
The Preparation
- 2 tablespoons peanut butter
- 1 tablespoon coconut oil
- 1 tablespoon heavy whipping cream
- 5 drops liquid sucralose, to taste
- 1 teaspoon unsweetened dark cocoa powder
- 1/4 teaspoon ground allspice
The Execution
1. Place the peanut butter into cups or molds.
2. Add the coconut oil.
3. Pour in the heavy cream and liquid sweetener.
4. Measure out the cocoa powder and allspice and add them to the mix.
5. Stir well to combine. Clean up the sides a bit to help the fat bombs pop out more easily once frozen.
6. Stick in the freezer for about 2 hours, pop them out, and enjoy!
This makes a total of 2 servings of Fall Season Fat Bombs. Each serving comes out to be 185 calories, 17.6g fats, 2.8g net carbs, and 4.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon peanut butter | 190 | 16.1 | 6.5 | 1.9 | 4.5 | 8.1 |
| 1 tablespoon coconut oil | 122 | 13.5 | 0 | 0 | 0 | 0 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| 5 drop liquid sucralose | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon unsweetened dark cocoa powder | 7 | 0.2 | 1 | 0.7 | 0.3 | 0.3 |
| 1/4 teaspoon ground allspice | 1 | 0 | 0.4 | 0.1 | 0.3 | 0 |
| Totals | 370 | 35.2 | 8.2 | 2.7 | 5.5 | 8.8 |
| Per Serving (/2) | 185 | 17.6 | 4.1 | 1.4 | 2.8 | 4.4 |
Fall Season Fat Bombs
Ingredients
- 2 tablespoon peanut butter
- 1 tablespoon coconut oil
- 1 tablespoon heavy whipping cream
- 5 drop liquid sucralose to taste
- 1 teaspoon unsweetened dark cocoa powder
- ¼ teaspoon ground allspice
Instructions
- Place the peanut butter into cups or molds.
- Add the coconut oil.
- Pour in the heavy cream and liquid sweetener.
- Measure out the cocoa powder and allspice and add them to the mix.
- Stir well to combine. Clean up the sides a bit to help the fat bombs pop out more easily once frozen.
- Stick in the freezer for about 2 hours, pop them out, and enjoy!
This looks interesting. I never thought about putting allspice into a fat bomb. Will definitely try this!
I am going to try this! I see you are using refined coconut oil – do you think this has at least most of the benefits of the unrefined? Cause I like it better! I don’t like coconut. I have been mixing peanut butter, unrefined coco oil, cinnamon and a bit of stevia with a dash of vanilla extract, and I like that but I think I will like yours better with a bit of cream and unrefined coconut oil.
Refined or unrefined coconut oil would be fine 🙂 I think you’ll like it!
What’s the best low carb peanut butter
Jennifer,
I use Skippy Natural Peanut butter, but the best way to reduce carbs is to make your own.
Thanks for the recipes. Im new to this way of eating and this site has been a great help. I tried this with nutmeg instead of allspice since it’s what I have and it turned out great. Really reminds me of a good fudge. The only thing is that mine didn’t come out of the bowl very well (with cleaning the edges before freezing), any suggestions?
No problem for the recipes – welcome to this way of eating! You could trying spraying the bowl a little before putting it in. For this, Once I had chipped off a tiny piece of the side, I was able to use a spoon to take it out relatively easily.
Thanks, ill try that next time. Also, is there any way besides buying a different kind of coconut oil, to not have such a strong coconut taste while cooking things for added fat?
Eric, the only way is to buy expeller pressed coconut oil if you don’t like the taste. But you could also use butter in replacement of the coconut oil if you don’t like the taste.
I love this! I was too impatient to let it freeze, so I added an extra tbsp of heavy cream and another tsp of coconut oil and it became a lovely, creamy thick pudding. Delicious!
Glad to hear Kristina! I think if you like this one, you’d love the double peanut butter balls (without freezing) – check them out!
oh my goodness!!! This must be the best Keto creation of all :))) who says we are on a specific diet? lol I’m in heaven I love love love these fat bombs! And you made it sound so easy Craig and they truly were easy….the toughest thing was to wait for them to set in my fridge haha but licking the spoon was enough to get an immediate taste of these heavenly chocolatey bombs. Thank you so much for sharing this recipe 🙂 I’m definitely making a bigger batch soon…..just ordered those fancy silicon molds for my fat bomb candies….cant wait to try out many of your variations! Keep inspiring us Craig!
The silicone molds just make it that much more of an enjoyment eating it! I’m really happy you liked them, and I’m also really happy you’re liking the recipes. Thanks so much!
Hi Craig,
I put together a fat bomb recipe just for my son since he wont consume the good oils straight up. So below are the measurements I’m using.
2 tbsp. Kerrygold grass-fed butter(1:1 ratio of Omega 3:6)
2 tbsp. Virgin cold pressed Coconut oil(High in saturated fat, essential MCT oil)
2 tbsp. Avocado oil (high in monounsaturated fats)
2 tbsp. Walnut oil (high in polyunsaturated fats)
2 tbsp. Almond butter
2 tbsp. Peanut butter
1 tbsp Heavy cream
1 tsp Organic cocoa powder
Stevia drops
This combination tastes awesome but even after keeping them overnight in the fridge they dint harden up like the usual fat bombs do. When I pop them outta my silicon candy mold, there’s some residue stuck at the bottom and they’re just gooey like a melted candy. So I would like to get some suggestion from you, what would you change or add more to make them more candy like? Something my son can easily store in a ziplock bag in his dorm fridge?
I’m thinking maybe I need to increase the coconut oil? Or do I need to decrease the other two oils? Please advise 🙂
Thanks,
Mz
Hey Mz, they sound great. I’d suggest decreasing the oils that are still liquid even when cold. You could reduce the avocado and walnut oil to 1 tbsp. each and get rid of the heavy cream. I think that might do the trick!
Thanks Craig 🙂 I was thinking of the same too….basically anything that can help my son consume all these wonderful fats! Btw I popped the silicon mold in the freezer and wow! The candies come out perfect and stay that way too. But now I dont know how much room my son’s dorm freezer has lol so have to work your alternative too and see how it goes.
Also I tried two candies a bit differently and they set very well. First I added some shredded coconut in the mold and then poured in the melted mixture and let it set….and these two babies were just fine. Now I need to have my son taste them and tell me if he likes the added coconut. Frankly to me it very much tasted like the almond joy 😉 anyways let me try decreasing the oils and see how that goes.
Lol Im making a different fat bomb every couple days its so much fun! Thanks for your suggestions and helping advices Craig, really appreciate it.
May I know if the coconut oil should be neutral scent and flavour or with coconut scent and flavour?
Whichever you prefer 🙂
Do you divide the ingredients between the two molds? Or for example 2 tbsp per mold……
We did since the recipe is quite high calories and would make approximately 2 servings.
Thank you!
Sent from Yahoo Mail on Android
The recipe calls for liquid Sucralose, but you do not have it listed in “The Execution”. Did you put it in with the heavy cream?
Sorry about that – yes, you can put it in at any stage of the recipe. You’re essentially just mixing all of the ingredients together 🙂