We had a wonderful time whipping up this amazing little treat! Fat bombs may not be necessary to some for the ketogenic diet, however, if you have a sweet tooth like me and not much else will do when you just need a taste or if you are wanting to increase your fat intake in a quick way…. try these low carb, high fat- Peanut Butter Fat Bombs! 

Watch how we made it!

If you love them as much as we do, please share this video.

Recipe

FROZEN PEANUT BUTTER FAT BOMBS
Servings 20
Ingredients
1 cup heavy whipping cream
1/2 cup peanut butter unsweetened
8 ounces cream cheese softened

¼ cup coconut oil
1 tsp vanilla extract
1 tsp vanilla liquid stevia
12 ounces Lily’s chocolate chips (sweetened with Stevia) or other sugar free brand
Toppings rotated between crushed pecans and strawberry slices (optional)


Instructions:
In a stand mixer, blend all the ingredients—except chocolate and peanuts or other toppings—together until thoroughly combined. Taste and adjust Stevia if needed. Pour batter into a mini muffin cup pan lined with silicone liners for easy removal. Freeze for 30 minutes before coating with chocolate and adding additional low-carb toppings.

To make outer chocolate coating, simply melt chocolate over a double boiler or melt in a microwaveable bowl, at 30-second intervals, stirring until smooth.
Dip one frozen peanut butter cup into chocolate at a time. Remove with a fork and tap excess chocolate on the side of the bowl.

Place on a parchment-lined baking sheet. If desired, immediately top each with crushed pecans before the chocolate hardens. Return to the freezer for at least 30 minutes or until ready to serve.

Nutritional Info:
Serving Size = 1
Fat = 18.1 grams of fat
Carbs = 11.8 (8.8 net carbs)
Fiber = 3 grams
Sugar = .06 grams

Frozen Peanut Butter Fat Bombs

YES!!!   They are as good as they look!

* Side note: when preparing the actual dish, Lily’s Chocolate Chips sweetened with Stevia actually spread out a lot further than we thought. We had an additional 3 oz of chocolate left over. You could definitely get by with 9 oz of the Lily’s Chocolate Chips in this recipe and lower your carb count per serving.