Peanut Butter Fat Bombs

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Low Carb frozen peanut butter fat bombs. A deliciously high protein, low-carb summer dessert that will satisfy your hunger cravings! 

A dessert on a plate, with Peanut butter and Cream

Peanut Butter Fat Bombs

Summer is here, kids are home and if your kids are like mine, they are always needing a snack in the afternoon! These peanut butter frozen snacks are low in sugar but high in protein for a delicious, cool treat that will keep the kids satisfied.

Low Carb Frozen Snack

This recipe fits the Keto diet, which focuses on high fat and low carb. You can use natural peanut butter (or even almond butter or cashew butter) in this recipe to make it refined sugar free. You can use regular peanut butter if you aren’t worried about sticking to a certain eating plan.

Heavy whipping cream, a touch of vanilla and a sweetener will all add to the creamy flavor of these summer treats.

Healthier Sweeteners

Everyone has their own idea of what “healthy” means to them. For this recipe, you can choose to sweeten in several different ways.

  • Erythritol (a natural sweetener found in fruits, vegetables and fermented foods)
  • Stevia or Monkfruit
  • Maple Syrup
  • Honey
  • Coconut Sugar

Choose whichever sweetener fits into your eating goals…or just leave it out!

how to make fat bombs

How to Make Fat Bombs

These peanut butter fat bombs are frozen, so you simply whip the heavy cream (start with cold cream for the best results), add in the other 3 ingredients and beat until it is thick.

Pipe or dollop the peanut butter mixture into cupcake liners and freeze them individually. Once they are frozen you can store them all in a zippered bag to save space.

You may also like our cauliflower rice and gluten free scones!

low carb peanut butter snack
low carb peanut butter snack

Peanut Butter Fat Bombs

3.67 from 3 votes
Low Carb frozen peanut butter fat bombs. A deliciously high protein, low-carb summer dessert that will satisfy your hunger cravings! 
Servings 12
Prep Time 10 minutes
Freeze Time 2 hours
Total Time 10 minutes

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  • 2 cups heavy whipping cream (very cold)
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons sweetener {to taste}
  • 3 tablespoons peanut butter


  • Place the cold whipping cream in a medium mixing bowl mixing at medium speed.
  • Add the vanilla. At the soft peak stage add the sugar substitute followed by the peanut butter.
  • Whip until combined. 
  • Place 12 cupcake liners in a muffin tin. Set aside.
  • Using a plastic baggie or icing bag, pipe peanut butter mixture into liners.
  • Place into freezer for 2 hours or until frozen. Then place in a sealed container in the freezer for storage.
  • **Optional: Add a few dark chocolate chips to the top of the fat bombs before freezing.


The calories shown are based on the recipe making 12 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 161kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 33mg | Potassium: 55mg | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg
Course Dessert
Cuisine American
Calories 161
Keyword healthy, keto, protein, snack

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Deb Conway
2 years ago

1 star
These were not that great. Bland. I followed the recipe with the exception of adding an extra tablespoon of peanut butter. I even dipped them in melted Lily Chocolate chips with some coconut oil which helped.

5 years ago

How much stevia do you use?

5 years ago

5 stars
I made these in mini muffin wrappers and used a 40 scoop for each portion. I also used stevia sweet drops for a sweetener and Libby’s dark chocolate chips as a topper. I was able to make 38 at 57 calories, 1 net carb and 5.5 grams of fat. Very tasty! Great ice cream like treat!

5 years ago

Do you use liquid sweetener or can it be something like erythritol?