Peanut Butter Chocolate Fat Bombs for a keto/low carb snack. These fat bombs are made with chocolate, peanut butter, heavy cream, coconut oil and butter.
It’s January and you’ve started a diet or lifestyle change. There is only one thing missing… something sweet. Ever since my eating habits have changed there is still that sense of wanting or craving something sweet in the afternoons. A nice warm, gooey chocolate chip cookie, a chewy brownie, or a big scoop of Nutella Peanut Butter Cup Ice Cream which are all loaded with sugar.
The problem is now solved with the help of a Fat Bomb. I’m not sure who thought of that name, but it really should be named something else since we are all trying to lose or maintain weight by eating these so-called “fat bombs.” I’ve seen an array of different fat bombs ranging from chocolate like this one to guacamole bites covered with bacon. I almost forgot that I saw a bacon and scrambled egg “fat bomb” too.
These are a great treat especially if you are following a keto or low carb diet. However, with most foods, you still need to watch your consumption. There are a lot of people that feel that a high-fat diet means go all in, but that shouldn’t ever be the case.
I can’t wait to make different versions or incorporating it into ice cream. That is another thing that I miss. Oh well, I will stick with these tasty treats for now. You might want to double the batch because these will not last long..I promise. Adults will love the flavor, but kids may be a hit or miss with the dark chocolate flavor instead of milk chocolate.
Please share any other fat bomb recipes you may have personally tried out.
ENJOY ~ Meagan
Peanut Butter Chocolate Fat Bombs
Ingredients
- 5 tablespoons unsalted butter
- 1/2 cup coconut oil
- 1/4 cup plus 1 tablespoon creamy peanut butter, divided
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- 3 packets or 1 1/2 teaspoons Stevia
- mold for fat bombs
Instructions
Place chocolate mold in the freezer until ready to use. In a microwavable bowl add butter, coconut oil, and 1 tablespoon of peanut butter. Place in microwave at 30-second intervals until it has melted; stir in-between each interval. Stir in cocoa powder, vanilla, heavy cream and Stevia until you reach a smooth consistency. Spoon in a little bit of the chocolate into each mold just enough to cover the bottom. Place mold back in the freezer for 5 minutes. Place the remaining peanut butter in the microwavable dish and place on 30-second intervals until melted. Pour into a piping bag or Ziploc bag and cut the corner off. Pipe a little dab of peanut butter into the center of each chocolate piece. Place back in the freezer for 5 minutes. Remove and pour the remaining chocolate over the top covering the peanut butter. Place back in the freezer for at least 20 minutes. Remove from molds and place in an air-tight freezer container until ready to eat. *THEY WILL MELT IF YOU LEAVE THEM SITTING OUT**
Other Low Carb/Keto Friendly Recipes:
- Low Carb Sausage Breakfast Casserole
- Low Carb Chicken Enchilada Cauliflower Casserole
- Turkey Zucchini Meatballs
