🍎Essential Kitchen Tools And Books For Low Carb Living
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
🍎Special Tools In This Video:
Silicon or plastic candy mold with at least 24 cups: http://amzn.to/2pndhXO
✅Chocolate And Peanut Butter Cup Fat Bombs
Makes about 24 (1 per serving)
Total carbs per serving: 1.3g
Total net carbs per serving: 0.7g
8 grams of fat, .9 grams of protein, 76 calories (95% fat)
These fat bombs do not taste like sugary peanut butter cups. These are creamy in texture and have a dark chocolate peanut buttery taste with a coconut kick.
¼ C butter, unsalted
½ C extra virgin coconut oil
¼ C natural peanut butter, unsweetened
¼ C cocoa powder, unsweetened
*1 tsp. of Swerve (or low carb sweetener of choice)
🔔NOTE: The type of sweetener used will determine the amount. For example, while I find a teaspoon of Swerve works for this recipe, if you are using liquid Stevia 1 drop is fine as it’s sweeter than Swerve. So keep in mind that very little, if any, sweetener is needed.
1. Melt and combine the butter, coconut oil and peanut butter in a small pot over medium low heat, stirring constantly.
2. Once fats have melted and are combined with peanut butter, turn heat to low and add in sweetener and cocoa powder; whisk ingredients together.
3. Remove from heat and pour evenly into molds; place in freezer.
4. After 30 minutes, check to see that bombs are solid, if so, remove from molds and place in freezer back for storage in freezer.
Place the butter, coconut oil, peanut butter, coco powder and sweetener in a microwaveable dish. Heat on high for 25 seconds. Stir. Repeat as often as needed until the fats are melted and all ingredients are combined. Once ingredients are combined follow steps 3 & 4 above.