Fat Bombs are a healthy low carb staple. These chocolate and peanut butter fat bombs are particularly easy to make and crazy delicious too. Enjoy!
🍎Essential Kitchen Tools And Books For Low Carb Living
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🍎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)
🍎Note:
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.
➡Ingredients:
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.
✅Directions:
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.
✅Microwave Method:
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.