One of my favorite things about the keto diet is the fat bombs. Sounds crazy, I know, but they make the perfect after dinner snack and help curb all of my sweet cravings. Sweets have always been my downfall, so these are the perfect way to help me stay on track, without feeling like it! I tried several different Peanut Butter Cup fat bomb recipes before creating my own. This one is more of a tart recipe than a cup, since they are just layered. Still, they are delicious! I hope you enjoy!
Ingredients
Chocolate Layer:
- 1/3 cup no sugar added Peanut Butter
- 3 Tablespoons melted coconut oil
- 1/4 teaspoon pink himalayan salt
- 3 Tablespoons unsweetened baking cocoa
- 1 teaspoon vanilla extract
- 2 teaspoons Steviva KetoseSweet+ Liquid
Peanut Butter Layer:
- 3 Tablespoons melted coconut oil
- 2/3 cup no sugar added Peanut Butter
- 1/4 cup pink himalayan salt
- 1 teaspoon vanilla extract
- 1 teaspoon Steviva KetoseSweet+ Liquid
Directions
- Prepare a muffin tin with cupcake liners (I use these reusable ones).
- Combine the ingredients for the chocolate layer, mixing well.
- Spread chocolate layer in the bottom of the cupcake liners.
- Place in freezer for 5 minutes.
- While they are in the freezer, combine peanut butter layer ingredients, mixing well.
- Remove chocolate layer from freezer and spread peanut butter layer in each cupcake liner.
- Freeze for 15 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes freeze time (no cook time)
Servings: 6 tarts – 4g carbs each – 29g fat each!
What Is a Fat Bomb?
Fat bombs are small snacks or treats that are high in fat and low in carbs that you can eat as a quick breakfast, quick mid-afternoon snack, or as extra fuel during your day. I prefer them at the end of the day, when I know I need a little more fat (and something sweet!). These are perfect for those following the keto, or low carb, diet – which is low carb, high fat.
Peanut Butter & Chocolate Tart Keto Fat Bomb Recipe
Ingredients
Chocolate Layer
- 1/3 cup no sugar added Peanut Butter
- 3 Tablespoons melted coconut oil
- 1/4 teaspoon pink himalayan salt
- 3 Tablespoons unsweetened baking cocoa
- 1 teaspoon vanilla extract
- 2 teaspoons Steviva KetoseSweet+ Liquid
Peanut Butter Layer
- 3 Tablespoons melted coconut oil
- 2/3 cup no sugar added Peanut Butter
- 1/4 cup pink himalayan salt
- 1 teaspoon vanilla extract
- 1 teaspoon Steviva KetoseSweet+ Liquid
Instructions
- Prepare a muffin tin with cupcake liners (I use these reusable ones).
- Combine the ingredients for the chocolate layer, mixing well.
- Spread chocolate layer in the bottom of the cupcake liners.
- Place in freezer for 5 minutes.
- While they are in the freezer, combine peanut butter layer ingredients, mixing well.
- Remove chocolate layer from freezer and spread peanut butter layer in each cupcake liner.
- Freeze for 15 minutes.
Notes
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Tessa Smith is a Rotten Tomatoes Tomatometer-approved Film and TV Critic. On Camera personality and TV / Film Critic with 10+ years of experience in video editing, writing, editing, moderating, and hosting.