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Chocolate Peanut Butter Keto Fat Bombs
One of the hardest things about doing this ketogenic diet I found was getting over my sweet tooth. After I eat a meal, I always seem to just want a little something sweet. Now I can only have about 20 grams of carbohydrates a day, and if you are in this diet too you know that is not a whole lot. The kale I cook into my breakfast has 7 grams already. If I add onions to that, ¼ cup is 4 grams, so I am already at 11 grams of carb just for breakfast. Being on keto you learn not to waste your carbs, they are precious!
So, I was so happy when I found this recipe for Chocolate Peanut Butter Keto Fat Bombs on Pinterest. They are super easy to make and oh so satisfying. You can microwave everything. Full of healthy fats that keep you full and stevia for that bit of sweetness I am having a tough time letting go. Prep time is about 15-20 minutes, then you have to freeze them so they will set up for about 2 hours.
So, are you ready to try this already?!
- ½ cup of natural peanut butter – 16g net carb, 28g total carb, 64g fat, 32g protein
- 4 Tablespoons of grass-fed butter, or whatever you have on hand – 0g carb, 44g fat, 0g protein
- 4 Tablespoons of organic coconut oil – 0g carb, 54g fat, 0g protein
- 4 Tablespoons of cream cheese – 3g carb, 20g fat, 4g protein
- Pyure Organic Stevia or whatever sweetener you use to taste – 1 tsp ~ 4g carb, 0g fat, 0g protein
- 4 Tablespoons of cocoa powder – 4g net carb, 3g fat, 4g protein
- 2 teaspoons of vanilla extract make sure there is no sugar added. 0g carb, 0g fat, 0g protein
- *Optional your choice of nuts.
- *48 macadamia nuts 94g fat, 6g net carb, 10g protein
The original recipe says to combine everything then microwave, but I would rather not microwave the more volatile ingredients like vanilla, so I just microwave the delicious fats.
So, I combine everything but the cocoa, stevia, and vanilla in a microwave safe container. I use the Pyrex 4 cup measure so I can easily pour the finished product into the molds. Cover fats and microwave at 30 second intervals stirring in between until thoroughly melted and thoroughly combined. My microwave did it in about 60 seconds total, it goes fast.
Now whisk in the cocoa, vanilla and stevia to taste. The first batch of these I made I put too much stevia, which was kind of gross. So, this is why I advise you add it to taste. I ended up adding 1 ½ teaspoons of Pyure Stevia, but they are all different so be careful, once you put it in you can’t take it out! Also, you might want to try a hand mixer for a more smooth texture, if you do, let me know in the comments how it turned out! I just beat it by hand and it was slightly grainy.
When you are happy you have enough sweetener added, you are ready to pour into your molds. You can use whatever you have. The first time I made them I used cupcake liners, and they turned out looking like a peanut butter cup, yum! But they were kind of big. You can use silicon molds or ice-cube trays. I also even thought of just pouring it into a cake pan and then slicing it like fudge. For this batch I used mini baking cups, as you can see in the photo. Aren’t they cute? Kind of a pain to pour though.
Whatever you use, silicon mold or cupcake papers, you want to put it on a rigid surface so you can move it to the freezer. It is also a good idea to line the pan with aluminum foil or wax paper, in case you spill, like I did as you can see in the picture 😉. I also put a macadamia nut in each one for an extra treat.
After you have poured the fat bombs into their molds, cover them if you want and freeze for at least two hours, or until fully solid. Then you can pop them out of molds or just put them into a Ziploc bag or another container to store in the freezer. These will be super soft if kept at room temperature. They might be ok in the fridge too.
So, however many of these bombs you make depending on the size of you mold will determine how much fat, carb, and protein is in them. This time, since I used the smaller cupcake papers, it made a whopping 48 fat bombs! The first time I made them I just used cupcake liners and it only made 8😳.
Totals if you follow this recipe including macadamia nut are:
- 279g fat
- 33g net carb
- 50g protein
Totals if you follow this recipe and no macadamia nut are:
- 185g fat
- 27g net carb
- 40g protein
So, each fat bomb with macadamia nut was:
- 5.81g fat,
- .69g carb,
- 1.04g protein.
Obviously, you can eat way more than one!
I think these Chocolate Peanut Butter Keto Fat Bombs are pretty good, my husband does not, but he never had the sweet tooth that I have! I have to admit, pouring these into the small baking cups was kind of a pain. It was much easier the first time I did it and used regular cupcake papers, but they were kind of huge, and of course, I ate the whole thing! Maybe next time I will try the cake pan method and cut it like fudge.
Let me know in the comments below if you’ve tried these or are going to, also if you made any modifications!