Keto Peanut Butter Cup Fat Bombs Recipe

If you love chocolate + peanut butter (and who doesn’t?!), then these fat bombs are for you! We suggest storing them in the fridge since they get a little melty at room temperature. They’re a great on-the-go snack for those pesky sweet cravings.

Stomach still rumbling? We’ve got plenty of keto fat bomb recipes to keep you sated.

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Yields:

12


servings

Prep Time:

0

hours

5

mins

Cook Time:

1

day

0

hours

0

mins

Total Time:

1

day

0

hours

5

mins

2 1/2
c.

sugar-free chocolate chips

2 1/2
tbsp.

coconut oil, divided

3/4
c.

sugar-free smooth peanut butter

  1. Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tbsp coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.
  2. Spoon 1 ½ tbsp melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 10 minutes.
  3. Meanwhile, stir together peanut butter and remaining coconut oil (melted) until smooth. Transfer to piping bag or a medium resealable bag. When chocolate layer is set, pipe about 1 tablespoon of peanut butter into a round disc at the bottom of the cupcake liner. Reheat remaining chocolate if needed, then spoon 1 tablespoon over each peanut butter disk and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.

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