keto peanut butter cup fat bombs

keto peanut butter cup fat bombs
Indulge in our irresistible peanut butter cup fat bombs, the ultimate keto-friendly delight! Each bite offers a luscious blend of creamy peanut butter enrobed in a decadent, sugar-free chocolate shell. These treats are not only low-carb but also incredibly easy to prepare, making them perfect for satisfying cravings while staying true to your ketogenic lifestyle. Whether as a quick snack or a guilt-free dessert, our fat bombs are sure to become a staple in your keto journey.

Here’s a detailed recipe for peanut butter cup fat bombs, which are a delicious keto-friendly treat:

Ingredients:

  • 1 cup natural peanut butter (creamy)
  • 1/2 cup coconut oil
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol or sweetener of your choice (adjust to taste)
  • 1 teaspoon vanilla extract
  • A pinch of salt (optional)

Instructions:

  1. Prepare the Peanut Butter Mixture:
    • In a microwave-safe bowl or on the stove over low heat, melt together the peanut butter and coconut oil until smooth and well combined. Stir frequently to prevent burning.
    • Once melted and smooth, remove from heat and stir in the vanilla extract. Taste and adjust sweetness by adding powdered erythritol/sweetener as needed. Mix until fully combined.
  2. Form the Fat Bombs:
    • Prepare a mini muffin tin with paper liners or silicone molds. Spoon a tablespoon of the peanut butter mixture into each mold, filling them about halfway.
  3. Make the Chocolate Coating:
    • In a separate bowl, mix the cocoa powder with melted coconut oil and sweetener (if desired) to create a smooth chocolate mixture. Adjust sweetness to taste.
  4. Assemble the Fat Bombs:
    • Pour a small amount of the chocolate mixture over the peanut butter mixture in each mold, covering it completely.
    • Optional: Sprinkle a pinch of salt on top for a salty-sweet flavor contrast.
  5. Chill and Serve:
    • Place the muffin tin or molds in the refrigerator for at least 1-2 hours, or until the fat bombs are firm.
    • Once set, remove from molds and store in an airtight container in the refrigerator. These fat bombs can be stored for up to a week.

Additional Tips:

  • You can experiment with different nut butters like almond or cashew butter for variety.
  • For a smoother chocolate coating, you can add a tablespoon of heavy cream to the chocolate mixture before pouring it over the peanut butter layer.
  • If you prefer a sweeter taste, you can use a combination of powdered erythritol and stevia or monk fruit sweetener.
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