PBJ Fat Bombs

These PBJ Fat Bomb are vegan, keto, and full of delicious peanut butter flavor! This recipe is keto, low-carb, nut-free, gluten-free, grain-free, dairy-free, vegetarian, vegan, refined-sugar-free, and low in net carbs.

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: fat bomb, pbj fat bomb, peanut butter fat bomb, vegan fat bomb

Servings: fat bombs

Calories: 87kcal

Author: Sara Nelson

Ingredients

5 Tablespoons coconut oil
2 cups frozen raspberries (280 grams)
¾ cup unsweetened peanut butter or No-Sugar-Added SunButter
¼ cup coconut flour
¼ cup classic monk fruit sweetener

Materials

Instructions

In a microwave-safe bowl, microwave frozen raspberries until just thawed, about 1 minute, depending on wattage strength of microwave.
Combine all ingredients in food processor and blend until well-combined. Spoon mixture into silicone mold and freeze for 1 hour.
Remove from freezer, pop fat bombs out of molds, and enjoy!

Notes

Coconut Oil Substitution: To make this recipe coconut-free, sub in unsalted butter for coconut oil at a 1:1 ratio.

SunButter Substitution: This recipe can be made seed-free by substituting peanut butter or almond butter for SunButter at a 1:1 ratio. Be sure to always check your labels to ensure that no additional sugar is added to your nut or seed butters.

Weight of Each Fat Bomb: Each fat bomb weighs between 25-26g.

Storage: Store fat bombs in an airtight container in the refrigerator and eat within 5-7 days. Alternatively, store fat bombs in the freezer and, when you’re ready to eat one, pop it out of the freezer and allow it to thaw for 10-15 minutes before enjoying.

Nutrition