Peanut Butter Cup Fat Bomb Recipe
Like a Peanut Butter Cup, but Keto-licious
Keto Peanut Butter Cup Fat Bomb Macros
About this recipe
By: Angela Davis
Simple, yummy, and packed full of ketosis friendly fat while still being very low-carb recipe. This keto fat bomb is one of the standard its stocked in our freezer.
Step by Step Instructions
If coconut butter is solid, you’ll need to warm it up to make it easily stirrable. It will scorch easily if microwaved, so it is better to place in a pan of hot water, in front of the vent of your oven while it is on, wrap in a hot pad or place in a very low (200 degrees or less) oven for 5 minutes at a time. Whatever method you use, check it often. Once you can easily stir it, measure out ½ cup into a microwave-safe bowl. Add peanut butter and microwave for 20 second intervals, checking between each, until peanut butter is soft and will combine with coconut butter.
Add cocoa powder, truvia, vanilla and salt. Distribute into lined muffin tin and freeze until set. If you don’t have a muffin tin, pour the contents into a 9”x9” pan lined with parchment or waxed paper. Place in freezer. If using a pan, after 20 minutes, score the fat bombs with a sharp knife, cutting about half-way through. Return to freezer. Once completely set, remove from pan and break into servings along the score lines. Store in freezer.
Can you eat chocolate on a Keto Diet?
Let us count the ways….