Keto Peanut Butter Fat Bombs With Chocolate Cookie Crust Recipes

PEANUT BUTTER CHOCOLATE FAT BOMBS (KETO + LOW CARBS)

Steps:

• Heat a medium size sauce pan to medium low heat.
• Add the coconut oil first and wait until it has completely melted.
• Then add the sugar substitute, peanut butter and chocolate chips.
• Stir the mixture continuously until it has completely melted.
• Remove from heat and allow mixture to cool 5-10 minutes.
• Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
• Sprinkle with sea salt if desired.
• Freeze until firm.

KETO PEANUT BUTTER FAT BOMBS WITH CHOCOLATE COOKIE CRUST

Steps:

• Line a 12-well muffin tin with cupcake liners.
• Mix together all the chocolate cookie crust ingredients (except the butter) in a medium bowl.
• Pour the melted butter into the mixture and stir to combine.
• One at a time, measure out 2 tablespoons of the chocolate crust mixture and use your fingers to press it into the bottom of each cupcake liner. Set the remaining chocolate crust mixture aside.
• Place the muffin tin in the refrigerator for 20 minutes to the crust can set.
• Next place the peanut butter filling ingredients in a saucepan over medium-low heat. Slowly melt the coconut oil and peanut butter stirring continuously. Once melted, remove from heat.
• Take the muffin tin out of the refrigerator and use a spoon to gently add 1 tablespoon of the peanut butter mixture onto the top of each cookie layer.
• Put the muffin tin back in the refrigerator for an additional 45-60 minutes until the peanut butter filling is firm.
• Take the muffin tin out of the refrigerator and evenly divide the remaining chocolate cookie mix among the 12 fat bombs. Using the back of a spoon, gently press the chocolate mixture onto the top of the peanut butter filling.
• Put back in the refrigerator for 20 minutes before serving.
• Transfer any leftover fat bombs to a sealed container and store in the fridge for up to 7 days.