Julie Clark
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Peanut Butter Fat Bombs
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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!
Peanut Butter Fat Bombs
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.
Low Carb Frozen Snack
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.
Healthier Sweeteners
Everyone has their own idea of what “healthy” means to them. For this recipe, you can choose to sweeten in several different ways.
- Erythritol (a natural sweetener found in fruits, vegetables and fermented foods)
- Stevia or Monkfruit
- Maple Syrup
- Honey
- Coconut Sugar
Choose whichever sweetener fits into your eating goals…or just leave it out!
How to Make Fat Bombs
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.
You may also like our cauliflower rice and gluten free scones!
Peanut Butter Fat Bombs
Low Carb frozen peanut butter fat bombs. A deliciously high protein, low-carb summer dessert that will satisfy your hunger cravings!
Servings 12
Prep Time 10 minutes
Freeze Time 2 hours
Total Time 10 minutes
Ingredients
- 2 cups heavy whipping cream (very cold)
- 1 teaspoon vanilla
- 2 to 3 tablespoons sweetener {to taste}
- 3 tablespoons peanut butter
Instructions
- Place the cold whipping cream in a medium mixing bowl mixing at medium speed.
- Add the vanilla. At the soft peak stage add the sugar substitute followed by the peanut butter.
- Whip until combined.
- Place 12 cupcake liners in a muffin tin. Set aside.
- Using a plastic baggie or icing bag, pipe peanut butter mixture into liners.
- Place into freezer for 2 hours or until frozen. Then place in a sealed container in the freezer for storage.
- **Optional: Add a few dark chocolate chips to the top of the fat bombs before freezing.
Notes
The calories shown are based on the recipe making 12 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 161kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 33mg | Potassium: 55mg | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg
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.
How much stevia do you use?
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!
Do you use liquid sweetener or can it be something like erythritol?