Fat bombs are super easy to make, but their low-carb, high-fat content is also great for avoiding a blood sugar spike.
Keto/low carb fat bombs are made from a high-fat base such as nut butter, coconut oil, avocados, or cream cheese. Then, you add tasty low-carb goodies to go with the flavour. This is usually ingredients like sugar-free chocolate for a sweet fat bomb or bacon for a savoury fat bomb.
The high-fat base in this recipe is made from a combination of peanut butter and and coconut oil for a rich, creamy texture. Topped with a bit of chocolate ganache, it becomes a decadent treat that’s perfect for an on-the-go snack or when you need to satisfy your sweet tooth!
These peanut butter and chocolate fat bombs make snacking on a low carb or keto diet easy and stress-free.
These tasty bites pack a powerful amount of energy! Make them ahead of time and store them in the fridge for a ready-to-go, delicious snack.
1/2 cup coconut oil (melted)
3/4 cup peanut butter (no added salt and sugar)
1/4 tsp. sea salt
1 tsp. vanilla extract
3 – 4 drops liquid stevia
1 tbsp. cocoa powder
6 tbsp. coconut oil
1 – 2 drops liquid stevia
1: In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
2: Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
3: Place in the refrigerator for at least 1 hour, or overnight, to set.
4: While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
5: Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
6: Chill in the refrigerator for at least 30 minutes before serving.
Now you have delicious chocolate and peanut butter cups to enjoy throughout the week! Be sure to store them in the refrigerator.
This recipe is for 12 fat bombs. The size of each one will depend on what size muffin tray or chocolate mold you use.
The peanut butter can be substituted for any other nut butter at a 1:1 ratio.
To add more flavour, try adding 1-2 drops of an edible essential oil like peppermint or orange.
These fat bombs should be kept in the refrigerator; they will melt at room temperature.
They can be stored in an airtight container in the refrigerator for up to a week.
Original recipe with video guide can be seen here
All the best Jan