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These Chocolate Peanut Butter Cheesecake Fat Bombs aka truffles are the perfect keto snack or dessert. Made with just 6 ingredients, they are as easy to make as they are delicious to eat, and, with just 2 net carbs per fat bomb, they are guilt-free too!
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WHAT IS A FAT BOMB?
For someone living a low-carb lifestyle, fat bombs are essential energy. Your body becomes adjusted to burning fat versus carbohydrates, so these little balls of goodness are great for times when you are feeling sluggish or hungry between meals.
Fat bombs are usually made with a high-fat base along with a binding agent and flavors you enjoy. They can be sweet or savory.
The nutritional values of fat bombs will obviously vary depending on the ingredients included. Fat, of course, is the main source of energy. A typical fat bomb will give you anywhere from 7 to 50 grams of fat.
Fat bombs are for those following a keto diet and are fat-adapted, as they keep the body energized and full. However, if you're not on a low carb, fat bombs can make you gain weight since your body will likely store all that fat found in these snacks rather than burn it.
Fat bombs are a great pre or post-workout snack as well.
I love sweet and savory fat bombs so when I started getting requests for some fat bomb recipes I was having a hard time deciding what to go with. Ultimately I decided that you really can't go wrong with chocolate and peanut butter.
If you have any flavors you would like to see recipes for don't hesitate to let me know and I will get them on the blog for you!
These Chocolate Peanut Butter Cheesecake Fat Bombs use a handful of ingredients that you probably already have in your kitchen.
- Creamy natural peanut butter (Homemade or Store-bought)
- Cream cheese
- Besti Monk fruit and Allulose Sweetener
- Real vanilla extract
- Lily's milk chocolate chips
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making Chocolate Peanut Butter Cheesecake Fat Bombs. You will find the full directions in the recipe card at the bottom of the post.
In a medium mixing bowl, mix the peanut butter, cream cheese, butter, sugar replacer, and vanilla extract until combined and smooth.
In a medium mixing bowl, mix the peanut butter, cream cheese, butter, sugar replacer, and vanilla extract until combined and smooth. Freeze until the mixture has set, about 30 minutes.
Scoop out balls using a 1 1/2 tablespoon cookie scoop and then roll the ball into the chopped chocolate until well covered.
Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours.
- Peanut Butter - if you have an allergy you can use any other nut butter or seed butter.
- Dairy - I have not personally tried this with dairy-free ingredients but I would assume that it would work just as well.
The only special equipment that I use in this recipe is my cookie scoops. I have this set of three scoops and I love them. A cookie scoop makes this recipe much faster and easier.
Store your fat bombs in an airtight container in the fridge for 1 to 2 weeks, or in the freezer for up to 6 months.
FAQ about Chocolate Peanut Butter Cheesecake Fat Bombs
I used the Besti Monk fruit and Allulose sweetener, which is my go-to keto sweetener. You can replace sugar 1:1 with it. But you can of course use whatever sweetener you prefer, just know that this recipe was created using Besti.
Absolutely, just make sure it is a no sugar added nut butter. Also, the nutritional info listed is for peanut butter so you would need to adjust that as well.
More Keto Fat Bomb Recipes
Looking for other recipes like this? Try these:
- Keto Salted Caramel Cheesecake Fat Bombs
- Keto Churro Fat Bombs
- Keto Peppermint Mocha Fat Bombs
- Keto Mexican Hot Chocolate Fat Bombs
- Keto Jalapeno Popper Fat Bombs
- Buffalo Chicken Fat Bombs
Chocolate Peanut Butter Cheesecake Fat Bombs
- Medium Cookie Scoop
- Line a large baking sheet with parchment paper.
- In a medium mixing bowl, mix the peanut butter, cream cheese, butter, sugar replacer, and vanilla extract until combined and smooth.
- Freeze until the mixture has set, about 30 minutes.
- Scoop out balls using a 1 1/2 tablespoon cookie scoop and then roll the ball into the chopped chocolate until well covered.
- Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours.
- Store in an air-tight container in the fridge for up to 1 week.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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