Looking for keto candy?
How about keto Butterfinger fat bombs.
These amazing little sweet treats will have your taste buds going crazy.
They are so amazingly delicious.
A layer of chocolate and then a layer of creamy goodness.
No need to spend hours in the kitchen on keto baked goods when you can make these easy DIY homemade Butterfinger keto fat bombs.
Serve as keto desserts, keto snacks or when you have a craving for a sweet treat.
Take to parties and even those not on a ketogenic diet will love these Butterfinger candy bites.
If you have a craving for candy on a low carb diet then try this recipe.
Are you ready for a super quick and easy keto recipe for low carb candy fat bombs?
how to make keto Butterfinger fat bombs now!
Check out these other
Keto Candy Recipes
Keto Snickers Fat Bombs
Keto Caramel Candies
Keto Gummy Bears
Keto Snickers Bars
Keto Twix Candy Bars
Keto Caramel Bar Candies
Keto Caramel Macadamia Nut Bar Candy
Keto Turtle Candy
Keto Almond Joy Candy Fat Bombs
Keto Snickers Candy Bars
How to make keto Butterfinger fat bombs
In a mixing bowl, combine the cream cheese
peanut butter
Swerve sugar substitute
Stir to combine completely.
Fold in the chopped peanuts.
Press the batter into the sections of a silicone candy mold.
Fill each candy mold about 3-4 of the way full of the peanut butter mixture.
Place the filled silicone mold into the freezer to set for 30 minutes.
Combine the Lily’s baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until melted and well combined.
Use a spoon to place some of the chocolate on the top of each of the fat bombs in the candy molds.
Place the silicone mold back into the freezer to allow the chocolate to set at least one hour.
Store any uneaten fat bombs in an airtight container in the freezer.
Serve and Enjoy
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Keto Butterfinger Fat Bombs
Ingredients
- 2 ounce Cream cheese softened
- ¼ cup Low carb peanut butter
- 2 tablespoon Swerve confectioners sugar substitute
- ½ cup Almond flour
- 3 tablespoon Chopped peanuts
- ¼ cup Lily’s chocolate chips
- 1 tablespoon Coconut oil
- Silicone candy mold
Instructions
- In a mixing bowl, combine the cream cheese, peanut butter, almond flour and Swerve sugar substitute. Stir to combine completely.
- Fold in the chopped peanuts.
- Press the batter into the sections of a silicone candy mold. Fill each candy mold about 3-4 of the way full of the peanut butter mixture.
- Place the filled silicone mold into the freezer to set for 30 minutes.
- Combine the Lily’s baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until melted and well combined.
- Use a spoon to place some of the chocolate on the top of each of the fat bombs in the candy molds.
- Place the silicone mold back into the freezer to allow the chocolate to set at least one hour.
- Store any uneaten fat bombs in an airtight container in the freezer.
Nutrition
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Do you know the nutritional values for this recipe beside the net carbs by chance?
Can these be layered into a pan and frozen? I don’t have a candy mold. Thanks!
The first time I made these, they were more like peanut butter cups. Not a bad thing, but not at all like a Butterfinger. This time, I used a thin layer of Lily’s butterscotch chips melted with coconut oil on the bottom of my candy mold. I then proceeded as directed. Made a world of difference! Definitely a keeper no matter how you make them!