Keto Fat Bombs – BEST Keto Nutter Butter Cookie Fat Bombs – {Easy – NO Bake} NO Sugar Peanut Butter Low Carb Recipe

Keto Nutter Butter Cookie Fat Bombs

Keto fat bombs you don’t want to pass up on! YUMMY keto Nutter Butter cookie fat bombs.

Super easy peanut butter fat bombs that are super delicious. Low carb Nutter Butter cookie fat bombs that everyone will love.

Homemade low carb fat bombs that you mix up in under 10 minutes (minus freezer time).

NO BAKE keto peanut butter fat bombs inspired by Nutter Butter cookies.

A cookie layer followed by a creamy peanut butter layer makes for the most amazing fat bombs.

DIY fat bombs that you can serve for keto desserts, keto snacks, or mini little sweet treats.

These keto fat bombs truly are so tasty and delish.

If you would like a cookie and not a fat bomb then check out my copycat keto Nutter Butter cookies recipe.

Get ready to learn how to make fat bombs.

Follow the step by step instructions for the BEST low carb keto Nutter Butter fat bombs.

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In a mixing bowl

combine all of the ingredients for a base layer 

until well blended.

Fill 12 sections of a small square or rectangular candy mold halfway with the base layer mixture.

Place the fat bombs into the freezer to set for one hour.

Add the ingredients for the top layer to a mixing bowl

and blend on high until smooth and creamy.

Fill the 12 sections of a candy mold the rest of the way to the top with the batter.

Place the fat bombs back into the freezer for another 2 hours or until set completely.

Serve

Enjoy

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Print

Keto Nutter Butter Fat Bombs
IngredientsFor the base:

• ½ C. Almond flour
• 2 Tbsp. Low carb peanut butter
• 2 Tbsp. Coconut oil softened
• ½ tsp. Vanilla extract
• 2 Tbsp. Swerve confectioner sugar substitute

For the top layer:

• 3 oz. Cream cheese softened
• 2 Tbsp. Butter unsalted and softened
• 2 Tbsp. Low carb peanut butter
• 2 Tbsp. Swerve confectioners sugar substitute
• ½ tsp. Vanilla extract

Instructions

1. In a mixing bowl, combine all of the ingredients for a base layer until well blended.
2. Fill 12 sections of a small square or rectangular candy mold halfway with the base layer mixture. Place the fat bombs into the freezer to set for one hour.
3. Add the ingredients for the top layer to a mixing bowl, and blend on high until smooth and creamy.
4. Fill the 12 sections of a candy mold the rest of the way to the top with the batter.
5. Place the fat bombs back into the freezer for another 2 hours or until set completely.

Recipe Notes

Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 12
Net Carbs: 2 net carbs per serving

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