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.
Net Carbs: 2
Keyword peanut butter fat bombs, simple fat bombs
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