If you like Reeses Peanut Butter Cups, you’ve got to try these. They taste very, very similar… except they’re 100% keto. In fact, these qualify as “fat bombs” in the keto diet culture; they have a large amount of fat, intended to help you meet your daily fat intake macros. A lot of people transitioning to keto have a hard time doing this, as eating a lot of fat is backasswards from the standard American diet, and so fat bombs are necessary to help even things out.
Let me tell you, these are necessary.
In fact, they are so necessary that I make sure I have enough of a calorie deficit to eat at least one a day. I really like to eat them slowly with a mug of hot and creamy Irish Breakfast tea. I’m not a fan of coffee, so instead of the typical Keto Bulletproof Coffee, I’ll have my tea & fat bomb and it holds me for hours. I also like it as a dessert after dinner.
Basically, as long as I get to eat chocolate every day and lose weight, I’m not feeling very deprived.
You should make these.
- 4tbsp coconut oil (I have also made this with half coconut oil, half butter – it was also delicious)
- 4tbsp natural nut butter (chunky or creamy, peanut or almond butter, just no added sugars!)
- 1.5tbsp cream cheese
- 1tbsp sugar free vanilla syrup (Torani, Da Vinci, whatever – usually found in stores by the coffee)
- 1tsp cocoa powder
- 3 squares of high-quality dark chocolate (I use Lindt 80%)
- sweetener to taste (I use 2 packets of Splenda)
Mix all the ingredients together in a microwaveable bowl. I actually use a Pyrex measuring cup because that way I can just pour the liquid concoction straight into the mold.
Microwave in 30 second intervals, stirring between them, until ingredients are fully incorporated. It took me 3 trips in the microwave.
Pour mixture into some sort of mold. You can use a silicon candy mold, which would be excellent, or you can be too cheap to go buy something like that and just use a mini-muffin tin like I do. You could also use silicon cupcake wrappers, small disposable plastic cups, shot glasses, what have you. You’ll just have to adjust your nutritional info if you make anything less than 12 servings, which is what my mini-muffin tin makes me.
Make sure you lick the spoon (or butter knife, in my case) thoroughly and enjoy the sneak peek at the deliciousness you will later be enjoying.
Then pop these sumbitches into the freezer. I have no idea how long it takes them to properly set, since I usually make a tray overnight and remove them in the morning.
All I do to remove them from the mini-muffin tin is poke a butter knife down along the edge. They pop right out. You could also BRIEFLY set the tray in hot water to loosen them up, but be warned that because of the large amount of coconut oil in their composition, they melt EXTREMELY quickly.
In fact, don’t hold them in your hand for too long. Your body heat’ll melt em. I usually grab one out of the storage container with a napkin and eat it that way.
This is how I store my peanut butter cup fat bombs – in a small plastic container in the freezer. A batch usually lasts my husband and me between 4-6 days, depending on whether I eat one or two each day. The most expensive ingredient in them by far is the coconut oil, which you probably have already if you eat keto. And the sugar free vanilla syrup is delightful in tea or coffee, so all of these ingredients are pretty multipurpose.
And as for the nutritional breakdown, again, YMMV if you make more or less bombs with this recipe. But a perfect dozen breaks down to this: