Get a double taste from these KETO LOW CARB Peanut Butter Cocoa FAT BOMBS.
KETO LOW CARB Peanut Butter Cocoa FAT BOMBS
A couple of weeks ago I shared a recipe for keto fat bombs. Those fat bombs were cocoa flavored. We will be using that recipe and building upon it to make a two flavored fat bomb.
In case you have been wondering what a fat bomb actually is, here is a quick synopsis for you.
This information is according to what proponents of the Ketogenic diet say- it may or may not be proven or scientific.
Fat Bombs are a high in fat, low in carbohydrates food that are popular with followers of a Ketogenic or low carb diet. Because they are so high in fat content and low in carbohydrates, these bombs cause 'ketosis' which results in the body burning fat.
It is important to note that fat bombs will not do you a whole lot of good if you are eating a lot of carbohydrates as the carbohydrates will get burned by the body before the fat. By the way, these fat bombs are filling and you should probably not eat more than one per day. You can learn more about keto diets here.
These fat bombs are actually two different fat bomb recipes.
We will simply layer the two recipes to make one great tasting bomb. I recommend using a medium sized rimmed baking or cookie sheet that is at least ¾" high. We will then slice them into squares that coincidentally look a lot like fudge (yay!).
Here are some similar recipes that you may also like.
- Make your own sugar free peanut butter for this recipe. The store bought stuff that you may have on hand possibly contains sugar which means carbs.
- Fabulous Sugar Free Fudge.
- Sugar Free Maple Fudge.
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The recipe for KETO LOW CARB Peanut Butter Cocoa FAT BOMBS
As mentioned above, you will need to prepare this recipe for cocoa fat bombs to use in this recipe. You will also need peanut butter. I recommend making your own sugar free peanut butter for this recipe. You can also buy your own sugar free peanut butter online.
What you will need to make this KETO LOW CARB Peanut Butter Cocoa FAT BOMBS
- Cream Cheese- 1- 8 ounce package softened to room temperature.
- Sugar Free Peanut Butter - ½ cup.
- Coconut Oil- ½ cup.
- Vanilla Extract- 1 teaspoon.
- Cocoa Keto Fat Bombs- 1 batch, prepared. Please sub out the peanut butter with butter in this recipe if you wish to avoid a peanut butter overload of taste in the final bomb.
How to make KETO LOW CARB Peanut Butter Cocoa FAT BOMBS
- Start by prepping your rimmed baking pan with parchment paper which covers the entire pan. Then set this aside.
- In a medium bowl, cream together the cream cheese and peanut butter. I find that it works well by doing this by hand rather than with a mixer. Either method works however.
- Add the coconut oil and vanilla extract to the bowl and continue to cream this together.
- When the ingredients appear to be blended together you can press the mix into your prepared pan. Try to do this as evenly as possible. I like to use a rubber spatula to do this. Place this in the freezer.
- While the bottom layer, the peanut butter layer, is getting firm you can prepare the next layer. Use this recipe for Cocoa Keto Fat Bombs. You can sub in regular softened butter for the peanut butter in the recipe to avoid a peanut butter overload in the taste of your fat bombs.
- When your cocoa bomb batter is completed and the peanut butter bombs have set in the pan you can remove the pan from the freeze. Press the second layer, the cocoa bomb layer, into the pan over the peanut butter layer. Return the pan to the freezer for another 15 minutes or until firm. Then, remove the pan from the freezer and cut into squares.
- Tip: use the parchment paper to remove the bombs from the pan. Then use individually cut plastic wrap pieces to wrap the individual squares. You can store these individual squares in the freezer or refrigerator.
KETO LOW CARB Peanut Butter Cocoa FAT BOMBS
Ingredients
- Cream Cheese- 1- 8 ounce package softened to room temperature.
- Sugar Free Peanut Butter - ½ cup.
- Coconut Oil- ½ cup.
- Vanilla Extract- 1 teaspoon.
- Cocoa Keto Fat Bombs- 1 batch prepared. Please sub out the peanut butter with butter in this recipe if you wish to avoid a peanut butter overload of taste in the final bomb.
Instructions
- Start by prepping your rimmed baking pan with parchment paper which covers the entire pan. Then set this aside.
- In a medium bowl, cream together the cream cheese and peanut butter. I find that it works well by doing this by hand rather than with a mixer. Either method works however.
- Add the coconut oil and vanilla extract to the bowl and continue to cream this together.
- When the ingredients appear to be blended together you can press the mix into your prepared pan. Try to do this as evenly as possible. I like to use a rubber spatula to do this. Place this in the freezer.
- While the bottom layer, the peanut butter layer, is getting firm you can prepare the next layer. Use this recipe for Cocoa Keto Fat Bombs. You can sub in regular softened butter for the peanut butter in the recipe to avoid a peanut butter overload in the taste of your fat bombs.
- When your cocoa bomb batter is completed and the peanut butter bombs have set in the pan you can remove the pan from the freeze. Press the second layer, the cocoa bomb layer, into the pan over the peanut butter layer. Return the pan to the freezer for another 15 minutes or until firm. Then, remove the pan from the freezer and cut into squares.
- Tip: use the parchment paper to remove the bombs from the pan. Then use individually cut plastic wrap pieces to wrap the individual squares. You can store these individual squares in the freezer or refrigerator.
Recipe Notes
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Mary
Really easy to make and tasted good too!!
SFD
Good to hear! Thanks!