Keto Chocolate Chip Peanut Butter Pie Fat Bombs Low Carb
Easy and delicious keto chocolate chip peanut butter pie fat bombs.
Combine your love for chocolate and peanut butter with these yummy treats.
Simple and quick low carb recipe for the BEST peanut butter chocolate chip fat bombs.
Mini little sweet treat for those mid afternoon cravings or quick grab and go keto snack or enjoy for tasty and delish low carb desserts.
Homemade peanut butter fat bombs everyone will love including kids and those that don’t follow a ketogenic diet.
These mini peanut butter bites are so amazing and super easy to make.
You can’t go wrong with this recipe.
A layer of chocolate pie crust followed by a creamy peanut butter chocolate chip pie filling.
Get ready make these NO BAKE keto fat bombs.
Enjoy yummy chocolate desserts with this NO FAIL recipe.
Make the BEST low carb keto chocolate chip peanut butter pie fat bombs.
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How To Make Keto Chocolate Chip Peanut Butter Pie Fat Bombs
Place all of the ingredients
for the cookie crust
into a mixing bowl
and beat on high
until completely combined.
Divide the crust dough between 16 sections of a small rectangular or square silicone mold, and press into a flat layer in the bottom of each one.
Add the heavy whipping cream to a mixing bowl, and beat until it has reached stiff peaks.
Fold the Swerve sweetener and the peanut butter into the whipped cream until completely combined.
Stir the chocolate chips into the peanut butter mixture.
Use a spoon to place an even layer of the peanut butter filling onto the top of the chocolate cookie crust in the silicone candy mold.
Freeze the fat bombs for at least 2 hours, or until set enough to easily be removed from the mold.
Serve
Enjoy
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IngredientsFor the chocolate cookie crust:
- ⅓ C. Almond flour
- 2 Tbsp. Swerve confectioners sugar substitute
- 2 Tbsp. Butter unsalted and melted
- 2 Tbsp. Cocoa powder unsweetened
- ½ tsp. Vanilla extract
For the pie filling:
- ¼ C. Heavy whipping cream
- ¼ C. Lower carb peanut butter
- ¼ C. Swerve confectioners sugar substitute
- ¼ C. Lily’s baking chips
Instructions
- Place all of the ingredients for the cookie crust into a mixing bowl, and beat on high until completely combined.
- Divide the crust dough between 16 sections of a small rectangular or square silicone mold, and press into a flat layer in the bottom of each one.
- Add the heavy whipping cream to a mixing bowl, and beat until it has reached stiff peaks.
- Fold the Swerve sweetener and the peanut butter into the whipped cream until completely combined.
- Stir the chocolate chips into the peanut butter mixture.
- Use a spoon to place an even layer of the peanut butter filling onto the top of the chocolate cookie crust in the silicone candy mold.
- Freeze the fat bombs for at least 2 hours, or until set enough to easily be removed from the mold.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 16
Net Carbs: 2 net carbs per serving
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