Peanut Butter Cup Fat Bombs

by FarmgirlGourmet

Keto Peanut Butter Cup Fat Bombs are the perfect snack to keep you going when you just need a little something before your next meal.

Keto Peanut Butter Cup Fat Bombs | farmgirlgourmet.comOh hey again. Yeah, this blogging this just may be a trend. Cross your fingers for me. 🙂 Today I bring you my go-to recipe for Peanut Butter Cup Fat Bombs.  This recipe only takes 40 seconds in the microwave plus a couple hours in the freezer and that’s it.  They are super tasty and give you just enough fat to keep you going until your next meal.

Keto Peanut Butter Cup Fat Bombs Recipe | farmgirlgourmet.comI don’t know about you, but about 2 PM my brain starts giving me queues that it’s time to make the rounds and beg people for any type of sugary something they may have at their desks.  It’s not a good look.  These Peanut Butter Cup Fat Bombs are the perfect thing to bring to work, store in the fridge for when those cravings start hitting.

Ketogenic Peanut Butter Cup Fat Bomb Recipe | farmgirlgourmet.comYou may notice a bit of a trend with my new posting….keto.  I’ve been off and on now since October 2017.  I won’t lie and say it’s easy.  My kryptonite is chips and guac or french fries and sometimes it’s just too hard to say no.  So, that keeps me on the see-saw of keto.  I will say though, that I’ve lost over 25 lbs since starting in October, so there is that.  🙂  Now if I could just cool it with the fries.

Keto Peanut Butter Cup Fat Bombs

Yield 10-12 servings

Keto Peanut Butter Cup Fat Bombs are the perfect snack to keep you going when you just need a little something before your next meal.

Ingredients

  • 8 tablespoons coconut oil
  • 4 tablespoons salted butter
  • 4 tablespoons sugar-free peanut butter (I like Adams)
  • 4 tablespoons Dutch-process cocoa powder
  • 1-2 teaspoons Truvia or Xylitol
  • Pinch of sea salt

Instructions

  1. In a microwave-safe bowl or pyrex measuring cup, add the coconut oil, butter, peanut butter and heat on high for 40 seconds. Remove and add the cocoa powder, sweetener and sea salt. Stir really well to combine as the peanut butter likes to settle at the bottom.  
  2. Divide into 10-12 servings in a silicone mold.  Freeze for 1-2 hours, until frozen through.  Pop them out into a resealable container or zip-top bag and refrigerate for up to 2 weeks.

Courses Snack