Chocolate Peanut Butter Fat Bomb Recipe

Listing Results Chocolate Peanut Butter Fat Bomb Recipe

Ingredients 1/2 cup coconut oil 1/2 cup Monkfruit or Swerve confectioners sweetener* 1/2 cup low carb peanut butter

Rating: 4.3/5(39)
Total Time: 10 minsCategory: DessertCalories: 52 per serving1. Heat a medium size sauce pan to medium low heat.
2. Add the coconut oil first and wait until it has completely melted.
3. Then add the sugar substitute, peanut butter and chocolate chips.
4. Stir the mixture continuously until it has completely melted.

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Instructions Spray an 8×8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the …

Rating: 4.8/5(20)
Total Time: 15 minsCategory: DessertCalories: 130 per serving1. Spray an 8x8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
2. Finely chop the chocolate and begin melting it in a double boiler for best results.
3. Put the 6 ounces of butter in a medium bowl and sift the powdered sweetener over. Mix with a hand mixer until the sweetener begins to dissolve.
4. Check the chocolate. Add the melted chocolate, vanilla, and stevia glycerite to the butter and beat until fluffy and almost mousse-like. This will take several minutes.

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Here’s how we make them: 1. Form peanut butter balls. Mix peanut base. In a large bowl, mix together peanut butter,

Rating: 5/5(11)
Calories: 68 per servingCategory: Dessert1. Line a baking sheet with parchment paper.
2. Place the chocolate chips into a double boiler on the stove (I used a small glass bowl over a saucepan with water in it). Heat the chocolate, stirring occasionally, until melted and smooth.

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Instructions Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in …

Rating: 5/5(19)
Total Time: 15 minsCategory: SnacksCalories: 215 per serving1. Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for this pan—you will need it later.
2. Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
3. Add peanut butter and cocoa powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
4. Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.

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In a separate bowl whisk together Peanut Butter, coconut oil and vanilla extract all together until smooth and combined. Fill each cup with 1 tablespoon of the Peanut Butter filling and pour in …

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Chocolate Peanut Butter Fat Bombs Low Carb Recipes by That's Low Carb?! Join our community and receive a FREE 7-Day Keto Meal plan! Learn More

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Keto Peanut Butter Chocolate Truffle Fat Bombs Ingredients 80g coconut flour (¾ cup) 1 cup peanut butter ¼ tsp stevia extract, powder ½ cup sugar-free syrup 55g Sugar-free chocolate

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As you can see, I prefer the chunky peanut butter because it adds a little texture and crunch to these bombs, but you can use any nut butter that you would prefer. I use an ice cube tray (or …

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Melt coconut oil in a microwave for 45 seconds. Stir in cocoa, stevia and vanilla, mixing well until smooth. Fold in the chopped nuts. Pour chocolate mixture into a pan or dish and spread evenly. Mix …

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Add the chocolate coating. Remove the frozen whips from the freezer and dip each one into the chocolate to coat the bottom. Place the whips on a tray lined with parchment paper and …

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5 oz Peanut Butter 3 oz Butter, softened 1/4 cup Erythritol 1/4 tsp Pink Salt Chocolate Coating 1/4 cup Chocolate Chips 1 tbs Coconut Oil Instructions Add the peanut

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Keto Chocolate Peanut Butter Fat Bombs. This recipe for Keto chocolate peanut butter fat bombs is an easy and delicious way to get healthy fats into your diet. Fat

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Keto Peanut Butter Chocolate Fat Bombs Print Prep Time 10 minutes Total Time 10 minutes Ingredients 1/4 cup organic coconut oil 1/4 cup heavy cream 3 Tbsp unsweetened cocoa …

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Remove from heat and stir in erythritol (1/2 cup), salt (1/2 teaspoon). Sprinkle chopped peanuts evenly over the top, and gently press to adhere to them. Place muffin tin pan …

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Directions. 1. Line a baking sheet with parchment paper and make some space in your freezer for this sheet. 2. In a medium bowl, whisk together almond butter, stevia, and …

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Microwave coconut oil and peanut butter until melted. Remove from microwave, then add Pyure, vanilla and cocoa. Mix well. Place muffin tins in a pan and pour 1 Tablespoon …

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