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Peanut Butter Fat Bombs

Peanut Butter Fat Bombs

Rich, creamy peanut butter bites that are mixed on the stovetop and chilled until firm.

Active time
10 min
Total time
55 min
Servings
12
Difficulty
easy
Cuisine
American
Meal type
Dessert, Snack
Diets
Halal, Keto, Low Carb, Pescatarian, Vegetarian

Instructions

  1. Step 1

    Combine the peanut butter, coconut oil, and butter in the saucepan. Stir over low heat until melted and completely smooth.

    Timer: 3 min (fixed)

    Ingredients used: 55.0 ml Coconut Oil, 240.0 gr Peanut Butter, 28.0 gr Unsalted Butter

    Cookware: saucepan, whisk

  2. Step 2

    Remove the saucepan from the heat. Whisk in the erythritol, vanilla extract, and salt until evenly incorporated.

    Timer: 2 min (fixed)

    Ingredients used: 0.5 gr Fine Salt, 24.0 gr Powdered Erythritol, 5.0 ml Vanilla Extract

    Cookware: saucepan, whisk

  3. Step 3

    Divide the mixture evenly among the 12 cavities of the silicone mold.

    Timer: 5 min (fixed)

    Cookware: silicone mold

  4. Step 4

    Freeze until the fat bombs are firm, then unmold and serve chilled.

    Timer: 45 min (fixed)

    Cookware: silicone mold

Nutrition (Estimated)

Basis
serving
Calories
176.39 kcal
Protein
5.02 g
Carbohydrates
6.05 g
Fat
16.43 g
Fiber
1.2 g

Food safety

Caution: low

Transfer the set fat bombs to a sealed container. Refrigerate for up to 1 week or freeze for up to 2 months, and do not leave them at room temperature for more than 2 hours.

Risk factors

  • The bites soften quickly at room temperature.
  • The recipe contains butter and should be stored cold.