Peanut Butter Fat Bomb Fluff

Inspired by the delicious Keto Cheesecake Fluff, I took a riff at making my own. Shown here garnished with a few chunks of Lily’s Stevia-Sweetened Chocolate (not included in the recipe totals).

I used an entire package of cream cheese and a third a cup of peanut butter; if you eat a ton of this stuff, the calories would be outrageous. While low-carbers don’t often count calories, it doesn’t mean calories cease to exist. Fortunately, it’s rich and filling so you won’t need to eat a lot.

I think you could easily replace more of the peanut butter with extract or Da Vinci SF Peanut Butter Syrup or Torani SF Peanut Butter Syrup. Just eliminate or reduce the Swerve and EZ-Sweetz, because these syrups and the flavor drops have liquid Splenda in them already. But I digress.

I’ll often tweak this in the spur of the moment ’cause hey, that’s how I roll. Also? No judging my pictures! I ain’t a food photographer, man.







Peanut Butter Fat Bomb Fluff

Course: Dessert
Servings: 8
Calories: 348 kcal
Author: Dixie
Whipped up Fat Bomb in a cup!



  1. Gather your goodies.
  2. Combine ingredients in a food processor. I used the mini-processing attachment for my Juiceman Immersion Blender.
  3. Whip until creamy.
  4. Serve it up!
  5. Refrigerate extra servings.

Recipe Notes

This freezes without issue, but freezing doesn't really add much to the texture (i.e. it's not like ice cream). You need it to thaw out reasonably well before eating it.

Nutrition Facts
Peanut Butter Fat Bomb Fluff
Amount Per Serving
Calories 348 Calories from Fat 304
% Daily Value*
Total Fat 33.74g 52%
Saturated Fat 18.587g 93%
Cholesterol 3.9mg 1%
Sodium 106.02mg 4%
Total Carbohydrates 4.51g 2%
Dietary Fiber 0.668g 3%
Sugars 0.534g
Protein 6.02g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Used in this Recipe


If you don't want to buy a lot of low carb books, just get the right ones.

2017-10-22T12:14:36+00:00 Sep 9, 2014 / 6:49 pm |Sweets|2 Comments


  1. Regina August 1, 2015 at 6:45 pm - Reply

    How about using PB2?

    • Dix August 1, 2015 at 9:56 pm - Reply

      I can’t speak to PB2 as far as how it work work or taste because I don’t use it. I generally won’t opt for anything with added sugar if there is a readily available option without it. And for this I can use natural peanut butter, with just has peanuts and salt. I also eat low carb high fat, so the full fat product is going to be more appealing to me. Wouldn’t be as much of a fat bomb without the fat.

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