Looking for a YUMMY keto brownie?
How about keto Butterfinger brownie fat bombs?
Combine your love for Butterfinger candy and chocolate brownies in these delicious fat bombs.
Super easy keto recipe for the moist amazing low carb chocolate brownies.
Layered to perfection with a layer of chocolate brownie followed by Butterfinger and then chocolate drizzle.
You can’t go wrong with this ketogenic diet recipe.
If you follow a low carb diet / lifestyle you will want to check out this recipe.
Mix up these simple and quick low carb mini bite size brownie fat bombs in no time at all.
Make the BEST low carb keto chocolate brownie Butterfinger candy fat bombs.
❤️ Check out these other ❤️
Keto Butterfinger Candy Recipes
Keto Butterfinger Chaffle Muffins
How To Make Keto Butterfinger Brownie Fat Bombs
Preheat the oven to 350 degrees.
Combine the cake mix and the three eggs, and beat on high in a mixing bowl until a thick smooth batter has formed.
Wet your hands, and press the batter into an even layer in the bottom of a well greased 9×9 baking pan.
Bake for 20 minutes, or until cooked through completely.
Let the brownie base cool to room temperature.
Combine all of the ingredients for the Butterfinger creamy topping
except the chopped peanuts
and blend on high
until smooth and creamy.
Fold the chopped peanuts into the creamy topping, and spread in an even layer over the top of the brownie base.
Freeze the fat bomb mixture for 1 hour.
Combine the Lily’s baking chips and the coconut oil in a microwave safe bowl
and heat at 30 second intervals until the chocolate is completely melted. Stir to combine.
Drizzle the chocolate mixture over the top of the Butterfinger brownie fat bombs
and return to the freezer for 15 minutes to allow the chocolate to set.
Slice into 20 evenly sized fat bomb bites and serve.
Enjoy
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IngredientsFor the brownie base:
- 1 Box Swerve chocolate cake mix
- 3 Eggs
For the butterfinger creamy topping:
- 4 oz. Cream cheese softened
- ⅓ C. Heavy whipping cream
- ⅓ C. Low carb peanut butter
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- ½ C. Chopped peanuts unsalted
For the chocolate drizzle:
- ¼ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- Preheat the oven to 350 degrees.
- Combine the cake mix and the three eggs, and beat on high in a mixing bowl until a thick smooth batter has formed.
- Wet your hands, and press the batter into an even layer in the bottom of a well greased 9×9 baking pan.
- Bake for 20 minutes, or until cooked through completely.
- Let the brownie base cool to room temperature.
- Combine all of the ingredients for the Butterfinger creamy topping except the chopped peanuts, and blend on high until smooth and creamy.
- Fold the chopped peanuts into the creamy topping, and spread in an even layer over the top of the brownie base.
- Freeze the fat bomb mixture for 1 hour.
- Combine the Lily’s baking chips and the coconut oil in a microwave safe bowl, and heat at 30 second intervals until the chocolate is completely melted. Stir to combine.
- Drizzle the chocolate mixture over the top of the Butterfinger brownie fat bombs, and return to the freezer for 15 minutes to allow the chocolate to set.
- Slice into 20 evenly sized fat bomb bites and serve.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 20
Net Carbs: 4 net carbs per serving
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