Salted Chocolate Peanut butter fat bombs

Salted Chocolate Peanut Butter Fat Bombs

Salted Chocolate Peanut butter fat bombs

Chocolate and Peanut Butter go together since the dawn of time, or at least since peanut butter was invented. I made these Salted Chocolate Peanut butter fat bombs using PB-2 to cut back on calories and carbohydrates. Low carb, low cal and delicious. You really need to try these out!

OMG KETO YUM peanut butter fat bombs

Fat Bombs and more

Needing more fat bombs? I’ve got you covered! Check out Chocolate Mint Fat Bombs here! Chocolate Banana Cookies are a great treat to have on hand if you are having sugar cravings or children around.

Mint Chocolate Fat Bombs      Keto Chocolate Banana Cookies

Salted Chocolate Peanut Butter Fat Bombs

Ingredients:

Special Equipment:

Ingredients:

  • Pour chocolate and coconut oil into each mold, reserving a bit to go over the pb-2.
  • With a tiny spoon, place a bit of the PB-2 into each compartment and swirl with a toothpick.
  • Pour the remaining chocolate mixture over the top of each BA-BOMB. Freeze for 1-2 hours.
  • Store in the freezer and take the BA-BOMBS out about 2-5 minutes before consuming so that the peanut butter is gooey. ENJOY!

Salted Chocolate PB-2 fat bomb

Salted Chocolate Peanut butter fat bombs
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Salted Chocolate Peanut Butter Fat Bombs

Chocolate and Peanut butter fat bombs. They're basically Keto candy!

Course Dessert
Cuisine American
Keyword chocolate, fat bomb, keto, Peanut butter
Cook Time 5 minutes
Chill 30 minutes
Total Time 5 minutes
Servings 24
Calories 65 kcal
Author Becky Craigo

Ingredients

  • 2 oz 100% bakers chocolate
  • 4 oz Coconut oil
  • 50 g PB-2
  • 20-30 drops liquid stevia to taste
  • 1-2 pinches pink Himalayan sea salt salt to taste

Instructions

  1. Melt Chocolate and coconut oil in the microwave. Stir every 20 seconds until melted. Add stevia to taste.
  2. Mix PB-2 with a pinch of salt, a few drops of stevia and water until it reaches a "normal" peanut butter consistency. Sprinkle a bit of salt into each candy mold.
  3. Pour chocolate and coconut oil into each mold, reserving a bit to go over the pb-2 With a tiny spoon, place a bit of the PB-2 into each compartment and swirl with a toothpick. Pour the remaining chocolate mixture over the top of each BA-BOMB. Freeze for 1-2 hours. Store in the freezer and take the BA-BOMBS out about 2-5 minutes before consuming so that the peanut butter is gooey. ENJOY!

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