Keto White Chocolate Peanut Butter Cups Fat Bombs
Keto white chocolate peanut butter cup fat bombs!
Yummy and easy low carb recipe for the BEST candy fat bombs!
1 net carb per serving makes these the perfect treat on a ketogenic diet.
Mix up this keto candy fat bomb recipe in under 15 minutes.
Why buy store bought keto candy when you can make homemade DIY keto candy fat bombs.
If you like Reese peanut butter cups then you are going to love these.
Switch out unhealthy candy for this gluten free, sugar free, healthy low carb candy fat bomb recipe.
Get ready to make the BEST Keto white chocolate peanut butter cup fat bombs!
In a microwave safe bowl, combine ⅓ cup of the white chocolate chips
and 1 tablespoon of the coconut oil.
Microwave at 30 second intervals until completely melted and combined.
Fill the sections of a lined mini muffin tin about ⅓ of the way full with the white chocolate mixture.
Place the tin into the freezer to set.
In a mixing bowl, combine the peanut butter
coconut oil
Swerve sweetener, almond flour
and vanilla extract.
Mix until smooth and creamy.
Place a layer of the peanut butter mixture on top of each of the white chocolate layers in the mini muffin tin, and place the tray back into the freezer to chill for 30 minutes.
Combine the remaining ⅓ cup of white chocolate chips and tablespoon of coconut oil in a microwave safe bowl, and heat at 30 second intervals until mixed well.
Pour the white chocolate mixture onto the top of the peanut butter cups in the mini muffin tin, filling them the rest of the way.
Serve and Enjoy
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Ingredients
- ⅔ C. Bake Believe white chocolate chips divided
- 2 Tbsp + 1 tsp Coconut oil divided
- 3 Tbsp. Peanut butter
- 1 Tbsp. Swerve confectioners sugar substitute
- 1 Tbsp. Almond flour
- ½ tsp. Vanilla extract
Instructions
- In a microwave safe bowl, combine ⅓ cup of the white chocolate chips and 1 tablespoon of the coconut oil. Microwave at 30 second intervals until completely melted and combined.
- Fill the sections of a lined mini muffin tin about ⅓ of the way full with the white chocolate mixture. Place the tin into the freezer to set.
- In a mixing bowl, combine the peanut butter, 1 teaspoon of the coconut oil, Swerve sweetener, almond flour and vanilla extract. Mix until smooth and creamy.
- Place a layer of the peanut butter mixture on top of each of the white chocolate layers in the mini muffin tin, and place the tray back into the freezer to chill for 30 minutes.
- Combine the remaining ⅓ cup of white chocolate chips and tablespoon of coconut oil in a microwave safe bowl, and heat at 30 second intervals until mixed well.
- Pour the white chocolate mixture onto the top of the peanut butter cups in the mini muffin tin, filling them the rest of the way. Place the tin into the freezer to set until the white chocolate is completely solid.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 2 minutes
Servings: 8
Net Carbs: 1 net carb per serving
Keto White Chocolate Peanut Butter Cups Fat Bombs
