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Low Carb frozen peanut butter fat bombs. A deliciously high protein, low-carb summer dessert that will satisfy your hunger cravings!
Summer is here, kids are home and if your kids are like mine, they are always needing a snack in the afternoon! These peanut butter frozen snacks are low in sugar but high in protein for a delicious, cool treat that will keep the kids satisfied.
This recipe fits the Keto diet, which focuses on high fat and low carb. You can use natural peanut butter (or even almond butter or cashew butter) in this recipe to make it refined sugar free. You can use regular peanut butter if you aren’t worried about sticking to a certain eating plan.
Heavy whipping cream, a touch of vanilla and a sweetener will all add to the creamy flavor of these summer treats.
Everyone has their own idea of what “healthy” means to them. For this recipe, you can choose to sweeten in several different ways.
Choose whichever sweetener fits into your eating goals…or just leave it out!
These peanut butter fat bombs are frozen, so you simply whip the heavy cream (start with cold cream for the best results), add in the other 3 ingredients and beat until it is thick.
Pipe or dollop the peanut butter mixture into cupcake liners and freeze them individually. Once they are frozen you can store them all in a zippered bag to save space.
Do you use liquid sweetener or can it be something like erythritol?
I made these in mini muffin wrappers and used a 40 scoop for each portion. I also used stevia sweet drops for a sweetener and Libby’s dark chocolate chips as a topper. I was able to make 38 at 57 calories, 1 net carb and 5.5 grams of fat. Very tasty! Great ice cream like treat!
How much stevia do you use?
These were not that great. Bland. I followed the recipe with the exception of adding an extra tablespoon of peanut butter. I even dipped them in melted Lily Chocolate chips with some coconut oil which helped.