Peanut Butter Fat Bombs Recipes

PEANUT BUTTER CHEESECAKE FAT BOMBS

Steps:

• Line a large baking sheet with parchment paper or wax paper and set aside.
• In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.
• Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.
• Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.
• Store in an air-tight container up to 1 week in the fridge.

PEANUT BUTTER FAT BOMBS

Steps:

• Place the cold whipping cream in a medium mixing bowl mixing at medium speed.
• Add the vanilla. At the soft peak stage add the sugar substitute followed by the peanut butter.
• Whip until combined.
• Place 12 cupcake liners in a muffin tin. Set aside.
• Using a plastic baggie or icing bag, pipe peanut butter mixture into liners.
• Place into freezer for 2 hours or until frozen. Then place in a sealed container in the freezer for storage.
• **Optional: Add a few dark chocolate chips to the top of the fat bombs before freezing.

KETO PEANUT BUTTER FAT BOMBS

Steps:

• In a small bowl, mix together the coconut oil, peanut butter, salt, vanilla extract, and liquid stevia (or another no-calorie sweetener). Whisk until smooth and creamy.
• Line a 6-muffin tray with muffin paper cups. Spoon about 3 tablespoons of the peanut butter mixture into each cup.
• Place in the refrigerator for at least 1 hour, or overnight, to set.
• While the peanut butter layer is chilling, whisk together the ganache ingredients until silky smooth.
• Spoon about 1 tablespoon of chocolate ganache on top of each fat bomb.
• Chill for at least 30 minutes in the refrigerator before serving.

CHOCOLATE PEANUT BUTTER FAT BOMBS (KETO)

Steps:

• In a large skillet over low heat melt coconut oil and peanut butter.
• Stir in cocoa powder.
• Stir in agave.
• Remove from heat and add vanilla extract if using.
• Pour into a spouted cup to make pouring easier.
• Pour mixture into silicone candy molds. (my mold holds over 1/2 tablespoon)
• Freeze or refrigerate until set.
• Remove from molds and store covered in the fridge.
• Eat one fat bomb to curb the appetite or satisfy your sweet tooth.

PEANUT BUTTER CHOCOLATE FAT BOMB

Steps:

• Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
• Remove from heat and stir in stevia.
• Pour into silicone molds.
• Freeze until hardened.
• Remove from molds. Store in airtight container in the freezer.

PEANUT BUTTER CUP FAT BOMBS

Steps:

• Line an 8- to 9-inch baking pan with parchment paper.
• Mix coconut oil, peanut butter, cocoa powder, and maple syrup together in a bowl. Season with salt and mix well.
• Pour mixture into the prepared pan and refrigerate until set, at least 1 hour.

KETO PEANUT BUTTER FUDGE FAT BOMB

Steps:

• Line a loaf pan with parchment paper.
• Combine peanut butter and coconut oil in a microwave-safe dish. Microwave 30 seconds until slightly melted. Add to blender with almond milk and stevia; blend until well combined. Pour into loaf pan and refrigerate until set, about 2 hours.

CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• Line a baking sheet with parchment paper. In a bowl, combine all the fat bomb ingredients and mix using a hand or stand mixer. Use a tablespoon or your hands to scoop and roll tablespoon-sized balls onto the prepared baking sheet. Freeze for 30 minutes to harden.
• Make the chocolate dip: In a microwave-safe bowl, combine the MCT oil and chocolate, microwave on high for 30 seconds at a time until melted. Gradually stir in the erythritol, adding more or less based on your taste preference. Let cool for 1 minute.
• Dip the fat bombs into the chocolate one at a time, roll to coat, then return the chocolate-covered balls to the baking sheet. Freeze for at least 30 minutes.
• Store in the refrigerator or freezer.

WHITE CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• In a small saucepan over a very low heat, or over a double boiler add the the cocoa butter, coconut oil, peanut butter and coconut milk, heat just until melted. Whisk well to combine. Turn off the heat.
• Remove the pan from the heat and stir in the vanilla paste and sweetener of your choice, to taste. Add sea salt to taste.
• Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
• Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.