Fat has long been considered the other “F word” but to those of us living a low carb/high fat lifestyle, fat is our friend. What we lack in sugar, we make up for with higher fat meals and occasional treats. Whether or not low carb peeps should be having non-caloric sweeteners?…well, I’ll leave that for others to hash out. All I know is, I like variety and I like to have a sweet-tasting treat now and then. So fat bombs like these are helpful for me.
If you add in the whole chocolate/peanut butter combo thing…well, yeah. That’s my jam.
You’ll find a truckload of fat bomb recipes with a quick Google or Pinterest search. And tweaking said fat bomb recipes to suit your taste is super easy. This one just happens to be quick, simple, and tasty so I like it.
But the trick with fat bombs is not to overdo it. Like, seriously, you can pop a few of those in no time before you realize that you went a little overboard! So proceed with caution. Things can easily get out of hand if you start grabbing one after the other.
My advice…make ’em, put ’em in a container in the fridge that’s not super easy to get into, and have one at a time. Because you might end up making them, eating one, eating another, taking pictures of them, eating another, offering a bite to your son, taking more pictures, and then eating the rest of the one your son took a bite of.
Totally hypothetical situation, by the way. It’s a cautionary tale. A hypothetical one. That I totally just made up.
Chocolate Peanut Butter Fat Bombs
- September 21, 2020
- 12
- 1 hr 40 min
- Print this
Ingredients
- 2 ounces cream cheese, softened
- 1/4 cup peanut butter (the kind that's just peanuts and salt)
- 2 Tbsp. Swerve confectioners sugar substitute
- 1/2 cup almond flour
- 1/4 to 1/2 tsp. salt (optional)
- 1/4 cup sugar free chocolate chips (I used Lily's brand dark)
- 1 Tbsp. unrefined coconut oil
Directions
- Step 1
- In a small mixing bowl, combine the cream cheese, peanut butter, Swerve, almond flour, and salt. Mix well. It will be thick like a cookie dough.
- Step 2
- Press into a silicone mold (the kind with little square or round wells) leaving space at the top for the chocolate. If you don’t have one of these molds, you can just make the dough into 12 little balls.
- Step 3
- Place in freezer for 30 minutes.
- Step 4
- Heat the chocolate with the coconut oil in the microwave for 30 seconds. Take out and stir, then microwave for 15-second increments until done. Do not over cook! Mine only took 45 seconds total.
- Step 5
- Spoon the chocolate over each of the bombs (or dip the dough balls partially in the chocolate and set on wax paper).
- Step 6
- Place in the freezer for one hour.
- Step 7
- Store bombs in an airtight container in the fridge.
