Peanut butter fat bombs – Keto sweet craving fix !
I am a sweet tooth and I am addicted to peanut butter. That’s actually a good thing when you eat low carb as peanut butter does not contains much carbs and it is full of healthy fats. Those peanut butter fat bombs or keto reese peanut butter cups are my favorite snack with my almond joy bounty bars. If I crave sweet, that is what I grab in the fridge. The good thing about those peanut butter fat bombs is that you can make them in less than 20 minutes with only 5 ingredients, that all keto lovers have in their pantry.
- Peanut butter make sure you use unsalted no sugar added peanut butter made with 100% peanut
- Coconut oil – if you don’t like the coconut flavor of coconut oil use refined coconut oil.
- Cocoa butter or butter – both options are tasty. My husband is vegan and I like to share my treats with him so I usually prefer to use cocoa butter. Plus, cocoa butter really add a real chocolate flavor to those little treats. It is like eating a real chocolate with out the sugar!
- Powdered sugar free sweetener – I am using powdered erythritol because it dissolve better than crystal erythritol but if you don’t mind having some crunchy bites of sweetener you can use your regular sugar free crystal sweetener.
- Stevia drops – I love to add some vanilla creme flavored stevia drops. It is optionnal but this add an extra boost of sweetener and a delicious vanilla cream flavor that I love. Feel free to use the stevia drops you like of course.
Chocolate shells – keto Reese peanut butter cup
You don’t have to add a chocolate shell on those peanut butter fat bombs. They are absolutely delicious as is. But, if you miss a good Reese peanut butter cup, adding my chocolate shell recipe will make you a real treat. I love to use chocolate silicon mold that are small but high to create a thick peanut butter fat bombs. If you don’t have those mold you can use a regular ice cube tray. Make sure you spray oil into your tray to make it easier to release.
Eat cold or frozen
What I love the most about those treats is that you can store them for up to 3 months in the freezer and they taste amazing frozen too! I know, it sounds crazy but someday I store mine in the freezer and I crave sweet so much that I can’t wait 20 minutes to get them softer. They taste like little ice cream cups. Delicious ! Otherwise it defrost really fast as well. Feel free to double the batch and you are good for few months of treats. It is a very good way to indulge on a sweet treat without blowing your carb count or reach something you shouldn’t eat.
Storage – fridge or freezer
I would recommend to store those peanut butter cup in your fridge, specially in summer or they get very soft and will melt quickly above 30 C. If you don’t want to eat them too cold simply wait 20 minutes after you remove them from the fridge.
I hope you enjoy this new recipe. I absolutely adore those peanut butter fat bombs and I would love to see yours on Instagram. Tag me if you give them a go.
Watch the peanut butter fat bombs recipe video and make them now !
Peanut butter fat bombs
- 1/4 cup sugar free powdered sweetener
- In a small microwave safe glass bowl (or pyrex glass measuring jug - using this option makes the filling of the silicon mold easier in the next step), add all the liquid ingredients: peanut butter, coconut oil, cocoa butter (or butter) .
- Microwave by 30 seconds burst stir and microwave again until the coconut oil and cocoa butter are fully melted. Make sure you stir between each 30 seconds burst to not 'burn' the peanut butter. You can also do this on the stove, in a saucepan, under medium heat.
- You should obtain a consistent batter very runny almost like water. Stir in the powdered sugar free sweetener and vanilla creme flavored stevia drops. if used. The batter will thicken slightly but still be very runny and that is what you want. Taste and adjust sweetness with more stevia drops at this point if needed.
- Place each chocolate silicon mold on a plate (this makes it easier to carry them to the freezer when filled). Fill each holes of the silicon mold with the peanut butter mixture up to the top.
- Place your plate with the filled silicon mold in the freezer for 20 minutes or until the chocolate are firm up.
- Meanwhile prepare the chocolate shell of your peanut butter fat bomb.
- In a small glass bowl, add the sugar free chocolate chips, coconut oil and a pinch a salt if you like.
- Microwave by 30 second burst, stir and repeat until the chocolate is melted.
- Cover a plate with parchment paper, slightly oil it with oil spray. Set aside.
- Remove the peanut butter fat bomb from the freezer. Carefully un mold each fat bomb by pushing them out of the silicon mold.
- Use 2 forks to dip each fat bomb into the melted chocolate, and place them on the plate you prepared to cool down. Repeat until all the fat bomb has been covered with chocolate.
- Bring the plate in the freezer again for 10 minutes to set the chocolate shell.
- Remove from the freezer and enjoy straight away!
- You can store your peanut butter fat bomb in a airtight container in the fridge for up to 3 weeks (if made with cocoa butter) or up to 1 week if made with butter. I found that the taste change slightly if I use butter and store them for longer.
- Another option is to freeze them in Ziploc bag, up to for 3 months.
- Eat them cold from the fridge or frozen ! Don't store at room temperature or they will soften too much !
Nutrition panel is for one fat bomb with chocolate shell. This recipe makes 30 fat bombs.