Description
Chocolate Peanut Butter Fat Bombs add fat and fun to a low-carb, high-fat lifestyle. Most of the total time is taken up by chill time in the freezer. Macro breakdown will depend on your choice of specific ingredients.
Ingredients
Scale
- 2 ounces cream cheese, softened
- 1/4 cup peanut butter (the kind that’s just peanuts and salt)
- 2 Tbsp. Swerve confectioners sugar substitute
- 1/2 cup almond flour
- 1/4 to 1/2 tsp. salt (optional)
- 1/4 cup sugar-free chocolate chips (I used Lily’s brand dark)
- 1 Tbsp. unrefined coconut oil
Instructions
- In a small mixing bowl, combine the cream cheese, peanut butter, Swerve, almond flour, and salt. Mix well. It will be thick like a cookie dough.
- Press into a silicone mold (the kind with little square or round wells) leaving space at the top for the chocolate. If you don’t have one of these molds, you can just make the dough into 12 little balls.
- Place in freezer for 30 minutes.
- Heat the chocolate with the coconut oil in the microwave for 30 seconds. Take out and stir, then microwave for 15-second increments until done. Do not over cook! Mine only took 45 seconds total.
- Spoon the chocolate over each of the bombs (or dip the dough balls partially in the chocolate and set on wax paper).
- Place in the freezer for one hour.
- Store bombs in an airtight container in the fridge.