Best Keto Peanut Butter Chocolate Fat Bombs in 2019
Peanut Butter Chocolate Fat Bombs.
- 4 ounces unsweetened baking chocolate
- 6 ounces Salted Kerry Gold Butter, soft
- 1/2 cup Sukrin Melis Icing Sugar (or Swerve Confectioners)
- 1/2 teaspoon vanilla
- 1/2 teaspoon Stevia Glycerite
- Peanut Butter Layer
- 1 cup peanut butter***
- 4 ounces Salted Kerry Gold Butter, soft
- 2 tablespoons Sukrin Melis Icing Sugar (or Swerve Confectioners)
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.
Finely chop the chocolate and begin melting it in a double boiler for
best results. 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
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.
Spread 1/2 of the mixture into the prepared 8x8 pan and place into
the freezer. NOTE: If the chocolate was too hot and melts the
butter, just put the mixture into the refrigerator for a few minutes until it
cools off and it will whip.
Blend the ingredients for the peanut butter layer with a hand mixer
until nice and light. Spread all of the peanut butter on
top of the chocolate layer and place into your freezer for 5-10
minutes or until slightly firm to the touch.
Spread the chocolate mixture on top of the peanut butter layer and
Run a sharp knife along the sided of the pan that was not lined with
the parchment and lift the whole thing out of the pan by pulling up
on the parchment. Cut into 32 pieces with a sharp knife and store in
an airtight container in the refrigerator. Keeps up to 10 days in
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