Peanut Butter Cup Fat Bombs are the perfect keto & low-carb snack to keep you going when you just need a little something before your next meal.
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.
Table of Contents
Ingredients You’ll Need
- Coconut Oil: Coconut oil contains a high amount of saturated fat, but it consists primarily of medium-chain triglycerides (MCTs).
- Salted Butter: I like to use KerryGold salted butter for this recipe because I find it makes a smoother fat bomb.
- Peanut Butter: You can use either creamy or crunchy for this recipe, but definitely make sure it’s sugar-free.
- Dutch-process Cocoa Powder: Also known as alkalized cocoa powder, Dutch Process Cocoa Powder has lower acidity, smooth flavor, improved solubility, and a richer color.
- Xylitol Sweetener: If you’re on a low-carb or keto diet, xylitol or other sugar substitutes will be your best friend. Xylitol looks and tastes like can sugar and is measured 1:1.
- Sea Salt: Sea salt adds the little bit saltiness but you can omit since you’re using salted butter if you’d prefer.
How to Make Peanut Butter Cup Fat Bombs
Add all ingredients to a heat proof measuring cup and microwave for 40 seconds. Pour into a freezer-safe tray and chill for 1-2 hours. Remove and store in a zip top bag in the refrigerator for up to 1 week.
Tips & Storage
- Use a silicone ice tray if you want to remove them easily after freezing. This is the one I use which serves multiple purposes like freezing fresh herbs, or extra tomato paste.
- Keep in the fridge for 1 week. Store in a zip top bag or an airtight container. You can keep them frozen up to 3 months, but you’ll need to defrost for 20 minutes before you can eat them.
I 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.
Keto Peanut Butter Cup Fat Bombs
Ingredients
- 8 tablespoons coconut oil
- 4 tablespoons salted butter
- 4 tablespoons sugar-free peanut butter
- 4 tablespoons Dutch-process cocoa powder
- 1-2 teaspoons Xylitol sweetener
- Pinch of sea salt
Instructions
- 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.
- 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.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
you don’t need to be keto to enjoy this flavorful snack. It will help fill you up mid day.