Keto Peanut Butter Fat Bombs with Chocolate Cookie Crust
Keto Peanut Butter Fat Bombs With Chocolate Cookie Crust are the perfect handheld treat. It doens't get much better than creamy peanut butter layered between chocolate cookie crust. These fat bombs are low-carb, grain-free, and gluten-free!
Servings: 12 Servings
Calories: 262kcal
Ingredients
For Chocolate Cookie Crust
- 1 1/2 cups almond flour
- 3 tablespoons cacao powder or cocoa powder
- 1 teaspoon instant coffee
- 2 tablespoons granular erythritol
- 1/2 teaspoon salt
- 1/3 cup grass-fed butter melted
For Peanut Butter Filling
- 1/2 cup coconut oil
- 1/2 cup unsweetened peanut butter
- 1 tablespoon granular erythritol
- 1/2 teaspoon vanilla extract
Instructions
- Line a 12-well muffin tin with cupcake liners.
- Mix together all the chocolate cookie crust ingredients (except the butter) in a medium bowl.
- Pour the melted butter into the mixture and stir to combine.
- One at a time, measure out 2 tablespoons of the chocolate crust mixture and use your fingers to press it into the bottom of each cupcake liner. Set the remaining chocolate crust mixture aside.
- Place the muffin tin in the refrigerator for 20 minutes to the crust can set.
- Next place the peanut butter filling ingredients in a saucepan over medium-low heat. Slowly melt the coconut oil and peanut butter stirring continuously. Once melted, remove from heat.
- Take the muffin tin out of the refrigerator and use a spoon to gently add 1 tablespoon of the peanut butter mixture onto the top of each cookie layer.
- Put the muffin tin back in the refrigerator for an additional 45-60 minutes until the peanut butter filling is firm.
- Take the muffin tin out of the refrigerator and evenly divide the remaining chocolate cookie mix among the 12 fat bombs. Using the back of a spoon, gently press the chocolate mixture onto the top of the peanut butter filling.
- Put back in the refrigerator for 20 minutes before serving.
- Transfer any leftover fat bombs to a sealed container and store in the fridge for up to 7 days.
Notes
- Chill between layers. The secret to making these fat bombs is putting the muffin tin in the refrigerator after each step. Let each layer set before adding the next so that the mixtures don't bleed into each other.
- Omit the coffee. Use instant coffee, not ground coffee. Just a little bit of instant coffee will enhance the flavors of the cocoa. If you don't like the flavor of coffee and don't have any on hand, you can omit this ingredient.
- Use smooth peanut butter. This recipe works best with smooth peaunt butter instead of crunchy.
- Double the recipe. Make a double batch and freeze them so you can have plenty on hand whenever you need a quick treat.
Nutrition
Calories: 262kcal | Carbohydrates: 8g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Sodium: 215mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Calcium: 37mg | Iron: 1mg