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KETO PEANUT BUTTER BALLS studded with low carb chocolate chips! These delightful little treats are perfect to keep on hand in the fridge for the next time your sweet tooth hits. Just 1 carb per peanut butter ball!
I’m the type of person that could blow through an entire jar of peanut butter in a matter of days if I’m not careful.
I mean…it’s the perfect food. Creamy, salty, packed with protein, filling, and it can be savory or sweet, depending on your mood.
I’m obsessed with peanut butter and it’s the perfect start to fat bombs.
What’s a fat bomb?
The name fat bomb cracks me up. We spend our whole life being taught to avoid fat and then you switch to eating low carb or keto and people start tossing around words like ‘fat bomb.’
They sound scary, but they really are a great food for low carb!
Fat bombs are similar to energy balls, but they are packed with fat instead of carbs to give you that energy. They also work great to keep you full, since fat is filling and satisfying.
If you’re doing keto and have already hit your protein limit for the day, but are still hungry – grab a fat bomb! These peanut butter fat bombs are the perfect snack or dessert for both keto and low carb!
Ingredients needed for peanut butter fat bombs:
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This recipe calls for just a handful in ingredients:
I use and love Lakanto Monkfruit Sweetener in all of my sweets. It’s a blend of monkfruit and erythritol and has ZERO net carbs and no impact on blood glucose.
I love the brand so much that I asked to partner with them to get you guys a discount. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.
What type of peanut butter to use:
For these peanut butter balls, you’ll definitely want to use a no-stir peanut butter. The oily kind will separate and get a bit funky.
My favorite that tastes most like the peanut butter I grew up with is Skippy Natural Creamy Peanut Butter. It DOES contain a small amount of sugar and palm oil, but I’m personally willing to let that slide because the flavor is perfect and there are only 4 net carbs per serving.
If you’re very strict on ingredients, you’ll want to look for another product.
These keto peanut butter balls will last for a couple of weeks in the fridge tightly covered.
Just roll them out, pop them in a covered container, and eat them straight from the fridge when the urge hits.
They’re also packing in some fat so they help keep your belly full too!
You may swap in no sugar sunbutter for the peanut butter if you have allergies or just want to mix things up. There are only 2 net carbs per serving in this sunbutter, so it’ll actually cut the carb count down lower.
While I recommend Lakanto, any powdered sweetener that you personally enjoy should work well here.
The chocolate chips can be left out entirely, if you prefer biting into smooth creamy peanut butter goodness without crunching on a chocolate chip. I personally can’t decide which way is my favorite!
- Add the peanut butter, butter, sweetener, and vanilla to a mixing bowl and beat on medium speed until well combined.
- Stir in the chocolate chip by hand.
- Use a small cookie scoop to scoop out 24 balls of dough. Roll the dough between your hands to shape into a ball.
- Place on a baking sheet in the refrigerator to firm up for one hour.
- Store tightly covered in the refrigerator.
I used a low carb peanut butter (Skippy Naturals) with just 4 net carbs per 2 tablespoons. Your nutrition information will vary based on the products you use.
Be sure to use the no-stir type of peanut butter.
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Yield: 24 Serving Size: 1 ball
Amount Per Serving: Calories: 80 Total Fat: 8g Saturated Fat: 4g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 31mg Carbohydrates: 1g Net Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 1g
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