Craving something sweet but sticking to your keto goals? I’ve got you covered! These Raspberry Peanut Butter Fat Bombs are the ultimate guilt-free treat. They capture that nostalgic PB&J flavor in a creamy, satisfying bite that’s packed with healthy fats. With just a few simple ingredients and 5 minutes of prep, you can have a batch of these delicious morsels chilling in your freezer, ready for whenever a sugar craving strikes. Let’s get blending!
Ingredients
• 2 cups (250g) frozen raspberries
• 3/4 cup (190g) smooth, unsweetened peanut butter
• 1 tbsp (15ml) melted coconut oil or MCT oil
• 1/4 cup (50g) solid coconut oil
• 1/4 cup (30g) coconut flour
• 1/8 to 1/4 tsp powdered stevia, to taste
Instructions
1. Gently thaw the frozen raspberries in a microwave-safe bowl for about 60 seconds, or until just soft enough to blend.
2. Transfer the thawed raspberries and all other (peanut butter, both coconut oils, coconut flour, and stevia) into a high-powered blender or food processor.
3. Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides once or twice to ensure everything is well-combined.
4. Carefully spoon the mixture into a silicone mold, filling each cavity evenly. This recipe makes approximately 24 fat bombs.
5. Place the mold in the freezer and let the fat bombs set for at least 1 hour, or until completely firm.
6. Once solid, pop the fat bombs out of the mold. Enjoy immediately or store in the freezer for later!
Nutritional Information
• Nutrition Facts
• Servings: 24
• Serving Size: 1 Fat Bomb
• Calories: 86
• Total Fat: 7.3g
• Total Carbohydrates: 3.8g
• Dietary Fiber: 1.9g
• Net Carbs: 1.9g
• Protein: 2.3g
Pro Tips
• For the best texture and to keep it keto-friendly, use a creamy, natural peanut butter with no added sugar. The only should be peanuts and salt.
• Taste the mixture before freezing! Sweetness can vary, so blend in the minimum amount of stevia first, taste, and add more if you prefer a sweeter treat.
• A high-powered blender or a food processor will work best to create a super smooth, homogenous mixture without any lumps.
• Store your finished fat bombs in an airtight container or a zip-top bag in the freezer for up to 3 months. They soften quickly at room temperature!
FAQ
Q: What kind of peanut butter should I use for these fat bombs
A: For the best keto-friendly results, use a smooth, natural peanut butter with no added sugar. Check the label to ensure the only ingredients are peanuts and salt.
Q: Can I use a different sweetener instead of stevia
A: Yes, you can use other powdered keto-friendly sweeteners like monk fruit or erythritol. Start with a small amount, taste the mixture before freezing, and add more until it reaches your desired sweetness.
Q: How should I store these raspberry peanut butter fat bombs
A: Store the finished fat bombs in an airtight container or a zip-top bag in the freezer. They can be stored for up to 3 months but will soften quickly at room temperature, so enjoy them straight from the freezer.
Q: What if I don’t have a high-powered blender
A: A food processor is an excellent alternative for creating a smooth and creamy mixture. If you have neither, you can try mashing the slightly thawed raspberries very well with a fork before vigorously mixing them with the other ingredients, but the texture may not be as smooth.
