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Peanut Butter Cups – Keto-Style Fat Bombs FTW

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.

peanut butter cup fat bomb
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.

10-31-13-fatbombs1

So I ran out of 80% Lindt squares without realizing it. FML. Those are some dark chocolate Ghirardelli chips… they’re an okay substitution in a pinch, but the Lindt is far superior imo.

Ingredients

  • 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.

peanut butter cup fat bomb
Microwave in 30 second intervals, stirring between them, until ingredients are fully incorporated.  It took me 3 trips in the microwave.

peanut butter cup fat bomb
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.

peanut butter cup fat bomb
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.

peanut butter cup fat bomb
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.

peanut butter cup fat bomb
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:

10-31-13-fatbombsnut

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146 comments

  1. Just made these today, and just ate the first one. Excellent!!! So tasty, thank you for posting the recipe.

  2. christineannlamb@hotmail.com

    OMG!! Made these today, used choc Philadelphia instead, they are so yummy, I am so grateful to you for this recipe ;)

  3. Awesome recipe!!! Loved it!! It’ll be a staple in my freezer for sure!

  4. These are so good!!!! I used more butter than coconut oil because Im not a fan of the oil when it gets melted in your mouth, but i am having a hard time controlling myself with these!! Lol

    • I love that they work both ways. I like how the coconut oil melts, but I have a lot of people on here who are allergic to it, so the butter is a good alternative. Did you use salted or unsalted? I’ve gotten to where I crave salty stuff so much, I use salted butter for everything!! I made sugar cookies to take to a friend the other day, and my grandmother commented that they were a tad salty… whoops!

  5. now i have to check out your other recipes!

  6. Thank you so much for this recipe – they are delicious and very satisfying and will be super helpful in getting me through the holiday season!!! :-)

  7. Made these in like 5 minutes! They are literally “the bomb”. So good, satisfying, and easy. We’re loving the Banting style but still want a nice little treat. Perfect!!! I did use 2 tbsp butter and 2 tbsp coconut oil instead. Also, I have a 14 hole ice cube tray that made them only 2.2 carbs!!!!! Thank you for the recipe!!! XOXOXOXO I’d send more but, you know, we don’t know each other. ;)

    • Glad you liked them! This is the first time I’ve heard “Banting-style” before, so thanks for sending me down the rabbit hole of internet research, lol. Learn something new every day!

      One more XO wouldn’t have killed me :P

  8. Hi there… I just had a quick question about these. I made them and they are wonderful (thank you for posting the recipe), but using the amounts of ingredients listed, my cups came out way thinner than the ones you pictured. I used a standard size cupcake tin, and one single batch gave me very, very thin “cups.” For your photo, did you double or triple the recipe? Thanks!

  9. i made this recipe but didn’t yield enough to put in mini cupcake pans. It made a very small batch. I used our mini (really mini) ice cube tray to put them in and it only filled up 10 out of a 14 tray.

    • I hear this sometimes. I think the lesson here is that mini cupcake pans are not a standard size! At any rate, if you divide it to 12 equal servings, it should still have the same nutritional info I listed.

  10. I cannot find the 85 Lindt cacao bar. I did find the 85 Lindt cocoa is this the same or no?

    • Pretty sure it’s the same thing! You could use any dark chocolate you prefer :) Ghirardelli is another favorite of mine, and I also like the Trader Joes brand dark chocolate bars!

  11. I just made these i used a 24 mini mini muffin tin and got exactly 24 perfectly filed 3/4 full….for 2 pieces is 100 calories. I did use 100% Ghirardelli chocolate and waldon farms pancakes syrup because that’s all i had….it is a delicious recipe!!!!i think i may have put to much sweetner as i used liquid stevia but I’ll adjust next time!!

    • Glad you like it!!! I don’t think I’d use the pancake syrup + the stevia… maybe just try one or the other in future batches!

  12. These are so good! I used butter and coconut oil. I replaced the nut butter with PB2 powder and a bit of water to drop the carbs :)

    • I also used Lily’s original dark chocolate and vanilla extract (I don’t have the torani syrup)

    • Thank you! Changing PB to PB2 does drop the fat content, though… I bet almond butter would be a good lower-carb, still-fatty substitute, too!

      I love PB2. You can use it for so many things!

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