Keto Peanut Butter Cup Fat Bombs
These Keto peanut butter cups are inspired by Reese’s Peanut Butter Cups© – but with a fat bomb twist! A simple low carb chocolate fat bomb shell surrounds a center of peanut butter to create this deliciously indulgent Keto fat bomb recipe. Simple to make, these are a great way to boost your daily fat intake as well as satisfying a sweet tooth!
How to Make It
Step 1
Add the cocoa powder, coconut oil, erythritol, and vanilla extract to a food processor. Blend well to combine. You should have a smooth chocolate sauce. You may use an alternative powdered or granulated sweetener if desired, adjusting the quantities to taste. You may also use more or less erythritol as needed.
Step 2
Select 12 truffle cases and arrange on a plate. Add a generous teaspoon of the chocolate mixture to the base of each truffle case. Transfer the plate to the fridge for 10 minutes to set and firm the chocolate base.
Step 3
Once firm, you can fill the centers of the fat bombs. Take a half teaspoon of peanut butter and place in the center of one of the set chocolate bases. Repeat this process using up the remaining peanut butter, so the center of each base is filled.
Step 4
Take a heaped teaspoon of chocolate mixture and spoon over the top of the peanut butter on one of the fat bombs, allowing it to coat the center and sides. Repeat this process with the remaining fat bombs using up all the chocolate mixture. Return to the fridge for a further 30 minutes to set. Store in an airtight container in the fridge until ready to serve.
Ingredients
- Peanut Butter
12 teaspoon
- Cocoa Powder, Unsweetened
2 tablespoon
- 100% Pure Erythritol by Now
2 tablespoon
- Coconut Oil
1 cup
- Vanilla Extract
½ teaspoon