Peanut Butter Fat Bombs Recipe 465
PEANUT BUTTER CHOCOLATE FAT BOMB
Are you a lover of chocolate and peanut butter? Satisfy your craving with this low carb chocolate peanut butter fat bomb recipe. A perfect ketogenic snack!
Provided by Lisa MarcAurele
Categories Snack
Time 11m
Number Of Ingredients 5
Steps:
- Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
- Remove from heat and stir in stevia.
- Pour into silicone molds.
- Freeze until hardened.
- Remove from molds. Store in airtight container in the freezer.
Nutrition Facts : ServingSize 1 cup, Calories 84 kcal, Carbohydrate 2 g, Protein 2 g, Fat 9 g, Sodium 25 mg, Fiber 1 g, SaturatedFat 5 g, Sugar 1 g
KETO PEANUT BUTTER FAT BOMBS
These Keto Peanut Butter Fat Bombs only use 5 simple ingredients and couldn't be easier to make! Creamy peanut butter topped with chocolate ganache makes the perfect decadent snack.
Provided by Christel Oerum
Categories Snack
Time 1h40m
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
- Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
- Place in the refrigerator for at least 1 hour, or overnight, to set.
- While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
- Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
- Chill for at least 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 247 kcal, Carbohydrate 3.3 g, Protein 3.6 g, Fat 24.4 g, SaturatedFat 15.3 g, Sodium 101.7 mg, Fiber 1.2 g, Sugar 0.5 g, UnsaturatedFat 9.1 g, ServingSize 1 serving
PEANUT BUTTER CHEESECAKE FAT BOMBS
Creamy Peanut butter cheesecake fat bombs rolled in keto-friendly dark chocolate make the perfect keto snack. They're made with just 5 ingredients and are just 1 net carb per fat bomb!
Provided by Layla
Categories Dessert
Number Of Ingredients 6
Steps:
- Line a large baking sheet with parchment paper or wax paper and set aside.
- In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.
- Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.
- Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.
- Store in an air-tight container up to 1 week in the fridge.
Nutrition Facts : ServingSize 1 fat bomb, Calories 169 kcal, Carbohydrate 3 g, Protein 3 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 82 mg, Fiber 1 g, Sugar 1 g
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- Mix Peanut Butter & Sweetener: Stir together peanut butter and sweetener in medium bowl using spoon until combined, a few minutes, scraping down spoon and sides of bowl as needed.
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- Line a miniature muffin tray with mini cupcake liners and set aside. You can use coconut oil cooking spray, but we found they did not come out very easily/clean.
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