Keto Chocolate Peanut Butter Fat Bombs (Quick & Easy!)
Keto Chocolate Peanut Butter Fat Bombs (Quick & Easy!)
SERVINGS: 16+
Combine all of the ingredients together in a medium sized bowl. Cover with a paper towel, and microwave for 45 seconds. Remove from the microwave, stir and continue microwaving for approximately 30 seconds or until everything is melted enough to mix easily.
Once melted, use a whisk or fork to blend everything together well.
Use a spoon or spatula to evenly distribute the mixture into an ice cube tray, silicone mold or muffin liners.
Cover and freeze for at least 2 hours. Once frozen, remove them from your tray or mold and place them in a plastic freezer bag or container (because they are so high in fat they should easily fall out of the tray).
TIPS:
Everyone’s sweetness preference varies, so start off with less stevia and add more as needed. Do a taste test before freezing.
To make it easier when measuring, 4 TBSP is equal to 1/4 cup, but I measured in TBSP’s so that the recipe could easily be cut in half if needed.
You can cut the ingredients in half and make much smaller cubes if you prefer little bite-sized bombs, or follow the recipe and fill 2 ice cube trays with smaller portions (these ones have lids for freezing). Silicone candy molds are also a great option.
SERVINGS: 16+
INGREDIENTS:
- 1/2 cup natural peanut butter (I prefer chunky)
- 4 TBSP butter
- 4 TBSP cocoa powder
- 4 TBSP coconut oil
- 4 TBSP cream cheese
- 5-8 packets of stevia sweetener
- 2 tsp vanilla extract
INSTRUCTIONS:
Combine all of the ingredients together in a medium sized bowl. Cover with a paper towel, and microwave for 45 seconds. Remove from the microwave, stir and continue microwaving for approximately 30 seconds or until everything is melted enough to mix easily.
Once melted, use a whisk or fork to blend everything together well.
Use a spoon or spatula to evenly distribute the mixture into an ice cube tray, silicone mold or muffin liners.
Cover and freeze for at least 2 hours. Once frozen, remove them from your tray or mold and place them in a plastic freezer bag or container (because they are so high in fat they should easily fall out of the tray).
TIPS:
Everyone’s sweetness preference varies, so start off with less stevia and add more as needed. Do a taste test before freezing.
To make it easier when measuring, 4 TBSP is equal to 1/4 cup, but I measured in TBSP’s so that the recipe could easily be cut in half if needed.
You can cut the ingredients in half and make much smaller cubes if you prefer little bite-sized bombs, or follow the recipe and fill 2 ice cube trays with smaller portions (these ones have lids for freezing). Silicone candy molds are also a great option.
