Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Peanut Butter Chocolate Fat Bombs recipe.
Peanut Butter Chocolate Fat Bombs
Ingredients
- 1/2 cup natural peanut butter (sugar-free)
- 1/4 cup coconut oil, melted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol or stevia (adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: crushed nuts for garnish
Directions
- In a mixing bowl, combine peanut butter, melted coconut oil, cocoa powder, powdered erythritol or stevia, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
- Taste the mixture and adjust sweetness if needed by adding more sweetener.
- Line a mini muffin tin with paper liners.
- Spoon the peanut butter chocolate mixture evenly into the muffin cups.
- Optional: Sprinkle crushed nuts on top of each fat bomb for added texture.
- Place the muffin tin in the freezer for about 30 minutes, or until the fat bombs are firm.
- Once firm, remove the fat bombs from the muffin tin and store them in an airtight container in the refrigerator or freezer.
Makes 12 Servings
Based on Brands and ingredients we use
Per Serving = 83% Fat | 6% Carbs | 11% Protein
