Rating: 4.5 stars
91 Ratings
  • 5 star values: 69
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3

This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.

Recipe Summary

cook:
3 mins
additional:
1 hr
total:
1 hr 18 mins
prep:
15 mins
Servings:
12
Yield:
12 peanut butter cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

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  • Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

  • Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts

246 calories; protein 3.4g; carbohydrates 3.3g; fat 26g; cholesterol 3.4mg; sodium 88.6mg. Full Nutrition
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