Peanut Butter - Chocolate Fat Bomb
Chocolate Peanut Butter Keto or Fat Bombs Ingredients: For the Chocolate 2 tbsp coconut oil melted 2 tbsp coconut butter 2 tbsp peanut butter (no sugar) 1/4 cup unsweetened cocoa powder 5-10 drops of stevia For the Peanut Butter 2 tbsp coconut oil melted 1/4 cup peanut butter (no sugar) 1/4 tsp vanilla 5-10 drops stevia Directions:
In a double boiler, melt down the chocolate mixture:coconut oil, coconut butter, peanut butter, cocoa powder, vanilla and stevia.
In a separate bowl, melt down the peanut butter mixture :coconut oil, peanut butter, vanilla and stevia.
Fill the bottom of silicone molds with a layer of the chocolate mixture. Place it in the refrigerator. Let it solidify for about 10 minutes.
Next, fill the molds with a layer of the peanut butter mixture. Place in the refrigerator again and let it solidify.
Add the top and final layer of the chocolate mixture. Let it solidify one more time.
TIP: Eat only one of these after a meal to help satisfy your sweet tooth.
Peanut Butter & Cream Cheese Fat Bomb
1 cup cream cheese
1/4 cup creamy peanut butter
2 tablespoons Stevia, Monk or xylitol
1/2 cup crushed dark chocolate chips (optional)
1. To prepare the cheesecake Keto fat bombs: Allow cream cheese and peanut butter to sit at room temperature until softened. 2. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth. 3. Scoop small golf-sized of dough and form balls. You can dip your cheesecake Keto fat bombs into crushed chocolate chips if you like, this step is optional. Arrange your cream cheese fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake keto fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container.
Coconut -Peanut Butter Fat Bomb
3/4 cup peanut butter, softened
2 tablespoons butter, softened
1 cup cream cheese, softened
3/4 cup almond flour
1 tablespoon lemon juice
1/4 cup Stevia or Monk Fruit or the equivalent with the sweetener of your choice
1. Line 12 mini muffin tins with paper liners and set aside. You can also use your ice cube tray. 2. In a medium bowl, combine softened cream cheese, butter, and peanut butter until completely smooth. Add the almond flour, lemon juice, and sweetener and whisk until combined. Evenly distribute into the prepared muffin tins (or ice cube tray). 3. Place in the freezer for at least 1 hour. Once frozen, transfer the fat bombs to a ziplock bag for better storing. Keep them in the freezer for up to 3 months.
1 cup blanched almond flour (not almond meal)
2 and 1/2 tablespoons stevia or monk fruit or sweetener of your choice
2 tablespoons virgin coconut oil, melted
1 tablespoon water
1/8 teaspoon fine sea salt (optional/ adjustable)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
Shape dough into twelve 1-inch (2.5 cm) balls (I use my small cookie scoop). Space the balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, I chose a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips).
Bake in the preheated oven for 10 to 12 minutes until golden (the cookies will seem somewhat soft while hot; they will firm up as they cool).
Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.