Chocolate Peanut Butter Fat Bombs
Chocolate Peanut Butter Fat Bombs are an easy low carb, keto recipe. Make them in10 minutes and keep them in the freezer all week for a snack on the go.
Servings: 12
Ingredients
Chocolate Layer
- 1/3 cup all-natural creamy peanut butter no sugar added
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon maple syrup
Peanut Butter Layer
- 3 tablespoons coconut oil melted
- 1/3 cup all-natural creamy peanut butter no sugar added
- 1/4 teaspoon sea salt
- 1 teaspoons vanilla extract
- 1 teaspoon maple syrup
Instructions
- Line a mini muffin tin with 12 mini cupcake liners. Set aside.In a medium bowl, mix together the peanut butter, melted coconut oil, vanilla, salt, unsweetened cocoa powder and maple syrup. Using a heaping teaspoon, fill the bottom of each prepared cupcake liner with the chocolate mixture. Use a small spoon or your finger to coax the chocolate up and around the edges of the liners. Once complete for each cup, place in the freezer for 5 minutes to set. You should have leftover chocolate to use for the top of each cup.While freezing, make the peanut butter mixture. Combine all of the ingredients in a small bowl and whisk until combined. Spoon a teaspoon on top of the frozen chocolate. Place back in the freezer for another 5 minutes.Once frozen, top peanut butter layer with remaining chocolate (about 1 teaspoon) and place back in the freezer on more time for 15 minutes to set completely.Store in the freezer for up to 3 months.
Nutrition
Serving: 1fat comb | Calories: 153kcal | Carbohydrates: 4.5g | Protein: 3.4g | Fat: 14.3g | Sodium: 158mg | Fiber: 1g | Sugar: 2.2g