Peanut butter and jelly is probably the first example you’ll encounter where two flavor combinations just really click for thousands of people around the world. Peanut butter and jelly sandwiches were such a huge part of the early years of my life that to this day, I still have a soft spot for them. This recipe takes everything I love about this classic flavor combo and makes a healthy fat bomb snack out of it. They’re made with all-natural peanut butter, fresh raspberries, and a few other tasty ingredients. These peanut butter and jelly fat bombs are a great way to enjoy a healthy snack that will leave you with a big smile on your face.
One Healthy Way to Enjoy PB & Jelly
The first order of business when making these fat bombs is whisking together coconut oil with three tablespoons of Stevia and peanut butter. Make sure that you’re using all-natural peanut butter (which should be the only kind you ever eat anyway, it’s much healthier than hydrogenated options). Peanut butter doesn’t just taste great – studies have also found that nut and peanut butter consumption has been found to decrease your risk of developing certain types of cancer, namely gastric and esophageal cancer. (1) Divide half of your peanut butter mixture between 12 muffin cups and then freeze them for about 15 minutes.
While the peanut butter muffin cups are freezing, take a microwave safe ramekin and add one tablespoon of water to it. Sprinkle your grass fed beef gelatin evenly over top of the water and leave it sit for five minutes. I usually always have some grass fed beef gelatin on hand in my kitchen because it’s so incredibly nutrient-dense – the high collagen content in particular is great for your skin health and helping to prevent bone and joint diseases like osteoarthritis and osteoporosis. (2) After the five minutes is up, microwave it on high until the gelatin is completely dissolved.
Next, mash your fresh raspberries with a fork and then mix in the remaining three tablespoons of Stevia. Mix in your gelatin as well, and then divide it evenly over top of the muffin cups with the frozen peanut butter mixture. By combining the fresh raspberries and gelatin like this, you can easily make your very own healthy jelly. It’s also incredibly rich in antioxidants and bioactive polyphenols that help to prevent cancer and heart disease. (3)
Freeze the muffin cups with the raspberry mixture added in for another 15 minutes, and then top them with the remaining peanut butter mixture. Finally, refrigerate the fat bombs until they’re firm enough to serve and then get ready to enjoy one great tasting snack.
More Fat Bomb Recipes:
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Mind-Blowing Cookies and Cream Keto Fat Bombs
Key Lime Cheesecake Fat Bombs
New York Style Cheesecake Fat Bombs
Easy Raspberry Cheesecake Keto Fat Bombs
Orange Creamsicle Keto Fat Bombs (YUMMMY!)
Addictive Pecan Pie Fat Bombs for a Satisfying Snack
Peanut Butter and Jelly Fat Bombs (Mom-Approved)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 1x
1 cup fresh raspberries
6 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp grass fed beef gelatin
¾ cup natural peanut butter, softened
¾ cup coconut oil, melted
- Line a muffin pan with 12 paper liners.
- In a bowl place the coconut oil, peanut butter and 3 tablespoon of sweetener.
- Whisk to combine.
- Divide the half of peanut butter mixture between 12 muffin cups and freeze for 15 minutes.
- In a microwave safe ramekin add 1 tablespoon of water and sprinkle the gelatin evenly over.
- Allow to hydrate for 5 minutes.
- Microwave on high for about 25 to 40 seconds or until the gelatin is completely dissolved.
- Mash the raspberries with a fork.
- Add 3 tablespoons of sweetener and mix to combine.
- Add the melted gelatin and mix to combine.
- Divide the raspberry mixture between the cups.
- Freeze for 15 minutes.
- Top with remaining peanut butter mixture and refrigerate until firm.
- Keep the fat bombs in an airtight container in the refrigerator.