Chocolate Peanut Butter Fat Bombs (2g Carbs!)

 

Peanut buttery and delicious, these chocolate peanut butter fat bombs will melt in your mouth, and are the PERFECT after meal treat or as a movie munchie!

Ingredients:

Peanut Butter Layer

• ▢1/2 Cup Low Carb Peanut Butter be sure your product has no sugar added
• ▢2 Tablespoons Coconut Oil
• ▢1/4 Teaspoon Kosher Salt skip if using salted peanut butter
• ▢1/4 Cup Swerve or Lakanto (see sweetener notes below) powdered

Chocolate Coating

• ▢9 Ounce Low Carb Chocolate* (1 bag of Lily's chocolate chips)
• ▢2 Tablespoons Coconut Oil

• Instructions:

  • Melt 2 tablespoons coconut oil and 1/2 cup Low Carb Peanut Butter together in a large, heat-safe bowl. I do this in the microwave at 50% powder using 30-second intervals (a double boiler will work as well).
  • Use a rubber spatula to stir in 1/4 cup erythritol and1/4 teaspoon salt until they dissolve.
  • In a second large heat-safe bowl, melt 9 ounce chocolate and 2 tablespoons coconut oil (again, a microwave or double boiler will both work).
  • Prepare a mini muffin pan with mini muffin liners, or, use a silicone mold**.
  • Spoon a dollop of melted chocolate into each of the molds (making sure you only use ½ of the chocolate), and toss the tray into the freezer for 5 minutes.
  • Remove from the freezer, and spoon a dollop of the peanut butter combo (use all of the peanut butter). Then toss your tray back into the freezer for another 5 minutes.
  • Remove from the freezer, and spoon the rest of the chocolate into the molds.
  • Place in the freezer for 15-30 minutes, or until the peanut butter cups come out of their molds easily. Enjoy!