Peanut Butter Fat Bombs
Servings 32 Fat Bombs
Calories 53 kcal
Line a mini muffin tin tray with mini baking cups. (You can also use a silicone mold for this*) Add unsalted butter (1/4 cup), whipping cream (2 tablespoons), and peanut butter (1/2 cup) to a small saucepan, and stir together as the ingredients melt (this can also be done in the microwave). Remove from heat and stir in erythritol (1/2 cup), salt (1/2 teaspoon). Spoon into mini baking cups Sprinkle chopped peanuts evenly over the top, and gently press to adhere to them. Place muffin tin pan in the freezer until firm (about 30 minutes). Option to drizzle low carb chocolate over the top and sprinkle sea salt. Enjoy!
Chocolate. I love Lily's chocolate chips for this (they make dark , semi-sweet , and milk ) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand . Here are the
silicone molds I used to make these fat bombs. I use them to make all sorts of fat bombs as well, so they're worth the investment!
Nutritional information is based on 1 fat bomb if you make 32 fat bombs using this recipe:
Calories: 53 kcal | Total Carbohydrates: 1 g | Protein: 2 g | Fat: 5 g | Sodium: 68 mg | Fiber: 1 g | Sugar: 1 g | Net Carbs: 0 g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com