Keto Tropical Fat Bombs
These tropical keto fat bombs include a base peanut butter layer topped with a layer of creamy coconut and lime – perfect for a mid-afternoon snack or even as a post dinner treat.
How to Make It
Step 1
Add the peanut butter and half the coconut oil to a mixing bowl along with half of the xylitol. Beat together until smooth.
Step 2
Arrange 6 cupcake cases in a muffin tray and divide the peanut mixture evenly between the cases. Transfer to the freezer to set for 10 minutes.
Step 3
Whilst the peanut layer is setting, add the remaining coconut oil to a mixing bowl with the coconut butter, shredded coconut, remaining xylitol and the zest of one of the lime wedges. Beat together until smooth and creamy.
Step 4
Remove the set peanut cups from the freezer. Divide the coconut mixture evenly between the 6 cups creating a layer over the peanut mixture. Grate the zest of the remaining lime over the tops of the cups.
Step 5
Return to the freezer for 30 minutes to set completely. Remove from the freezer 5 minutes 5-10 minutes before serving.
Ingredients
- Lime
2 wedge – 1/8 of 2″ diameter
- Xylitol by Now
1-½ tablespoon
- Coconut, Dried, Shredded Or Flaked, Unsweetened
1 tablespoon, shredded
- Coconut Oil
⅔ cup
- Raw Coconut Butter by Artisana Organics
⅓ cup
- Peanut Butter, Unsalted
¼ cup