Peanut Butter Cup Fat Bombs
The hardest part of doing the Whole30 was forgoing my evening chocolate fix, but once it was over I was reminded that I really only need a little bite to get me through that post dinner slump. Now that I am trying to eat lower carb, I have been eating these peanut butter cup fat bombs to cure my evening sweet tooth.
I love a standard peanut butter cup, but my psoriasis and psoriatic arthritis really doesn’t love all that sugar. I created these peanut butter cup fat bombs with all the flavor of a peanut butter cup with low carb ingredients!
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If you aren’t familiar with the low carb or ketogenic community, many people incorporate fat bombs like these peanut butter cup fat bombs into their day to balance out their macros. I don’t track macros daily, but I try to prioritize a high fat diet and fat bombs help me accomplish this.
Many of the fat bomb recipes on the internet contain dairy like these delicious one from Keto Connect, but I wanted to make a dairy free one for those who cannot tolerate dairy. These peanut butter cup fat bombs are made with 5 simple ingredients and they are totally vegan - if that’s your jam.
In the video below you can see exactly how to make these peanut butter cup fat bombs. You will need a few simple kitchen tools and 5 basic ingredients. They take less than 20 minutes to put together.
The kitchen tools you will need are a simple whisk, a large mixing bowl, a silicone mini muffin pan, and a measuring spoon. I also grab a baking sheet to rest my silicone pan on because it can be a bit unstable when its full of batter.
The ingredients you will need for these peanut butter cup fat bombs are unsalted peanut butter, powdered erythritol, melted coconut oil, cocoa powder and flakey sea salt. I like to use peanut butter that is made with just roasted peanuts and nothing else and I like Swerve brand erythritol.
As you can see from the video these peanut butter cup fat bombs are so easy to throw together. You basicallt just place all of the ingredients in the bowl, whisk them together and pour them into silicone molds.
Then place the cups in the freezer for about 10 minutes before you sprinkle flakey sea salt on top. Gently press in the flakey sea salt and return to the freezer for about an hour.
Pop each cup out of the silicone mold and enjoy! These melt very quickly so store them in an airtight container in the freezer at all times. You can find the full recipe down below and, as always, if you make these please share your creation with me on Instagram!