I’ve been seeing more and more people on the keto diet posting their recipes for fat bombs. I decided to jump on the bandwagon and throw mine up too!
Since it’s Fall, I decided a little bit of allspice won’t hurt – I love it at this time a year. Talk about quick and easy, this recipe combines chocolate and peanut butter – one of the best combinations in existence. It practically makes my mouth water every time I think of it. Add in a dash of allspice, and you’ve got yourself a tasty treat when you’re lacking in fats.
I ate half last night and it tasted great, but I didn’t have enough room in my macros to eat the whole thing. I tossed the other half in my coffee this morning and it was fantastic. Granted, it didn’t melt all the way like I planned, it worked out pretty well. The last few sips were filled with tiny peanut butter lumps, but a bit of swishing around in my mouth just added to the delicacy.
As most of you are lovers of peanut butter and chocolate, I think you’ll love this one. You might know by now I cook for myself most of the time, so I made this into a single serving. I don’t eat sweets that often, so I will rarely make things like this in bulk. If you want to – just scale up the recipe in proportion about 5-6 times. This yielded 2 servings.
- 2 tablespoons peanut butter
- 1 tablespoon heavy cream
- 1 tablespoon coconut oil
- 1 teaspoon cocoa powder
- ¼ teaspoon allspice
- 4-5 drops liquid Sucralose
1. Gather all your ingredients together. Last time I went to the shop, they didn’t have Hershey’s All Natural Cocoa, so I opted with this. If you have the chance to not use Ghiradelli – I recommend it. It’s a bit more expensive and it has more carbs.
2. Put your 2 Tbsp. peanut butter into a cup or mold.
3. Add your 1 Tbsp. Coconut Oil.
4. Pour in 1 Tbsp. Heavy Cream.
5. Measure out 1 tsp. of cocoa powder and 1/4 tsp. of allspice – add it to the mixture.
6. Stir it well.
7. Hm, it’s a bit messy, so let’s clean up the sides so after it is frozen, it will pop out easier.
8. Stick it in your freezer for about 2 hours.
This makes a total of 2 servings of Fall Season Fat Bombs. Each serving comes out to be 184 Calories, 17.8g Fats, 3.26g Net Carbs, and 3.96g Protein.
|Fall Season Fat Bombs||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|2 tablespoons peanut butter||191||16.44||7.14||1.6||5.54||7.11|
|1 tablespoon heavy whipping cream||51||5.41||0.41||0||0.41||0.43|
|1 tablespoon coconut oil||121||13.47||0||0||0||0|
|1 teaspoon unsweetened cocoa powder||4||0.24||1.03||0.7||0.33||0.35|
|¼ teaspoon allspice||1||0.04||0.34||0.1||0.24||0.03|
|4-5 drops liquid Sucralose||0||0||0||0||0||0|