Chocolate Peanut Butter Cup Fat Bomb
Makes About 14 fat bombs
Calories per Serving 100
Carbs per Serving 13g
Net Carbs per Serving 2g
Prep Time 10 minutes Total Time 25 minutes
Instructions
- For the bottom layer, melt the peanut butter and coconut oil together just until the coconut oil is smooth. Stir in KETO:SWEET Confectioner’s Blend until entire mixture is smooth.
- Line 14 mini-muffin cups with mini liners. Divide the peanut butter mixture among the 14 mini-muffin spaces. Set muffin tin aside (do not refrigerate or freeze yet).
- For the top layer, melt unsweetened chocolate and coconut oil together in small bowl. Stir together. Sprinkle in KETO:SWEET Confectioner’s Blend and stir until Confectioner’s Blend is fully incorporated and mixture is smooth. Working quickly, add a teaspoon of the chocolate mixture on the top of each fat bomb.
- Freeze muffin tin for 15 minutes, or until fat bombs are frozen solid.
- Remove each by carefully running a knife down the side; fat bombs should pop out easily. Store fat bombs in an air-tight container in the freezer. If you need to stack them, make sure to put parchment paper between each stack. Enjoy!
Notes
- Fat bombs keep best in the freezer and can be eaten directly out of the freezer
- If no muffin tin mini liners are available, just spray the tin lightly with nonstick cooking spray. After freezing, fat bombs should pop out easily when running a knife along the side of each.
Made With
Nutrition Info Per Serving
Serving size: 1 fat bomb
| Net Carbs | 2g |
| Calories | 100 |
| Total Fat | 8g |
| Saturated Fat | 3.5g |
| Cholesterol | 0mg |
| Sodium | 35mg |
| Total Carbs | 13g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 2g |
| Contains 9g ErythritolAllulose | |