Crispy Peanut Butter Fat Bomb

Fat
Protein
Carbs
How many batches would you like to prepare?

Prepares {{ multiplier * 15 }} servings!

Recipe Ingredients

{{ multiplier * 3 }} oz Unsweetened Chocolate, chopped
{{ multiplier * 2 }} oz Unsweetened White Chocolate, chopped
{{ multiplier * 1 }} oz Cocoa Butter, chopped
{{ multiplier * 0.5 }} tbsp Unsalted Butter
{{ multiplier * 1 }} tsp Powdered Erythritol
{{ multiplier * 0.125 }} tbsp Raw Sucralose
{{ multiplier * 1 }} tbsp Peanut Butter
{{ multiplier * 0.5 }} oz Pork Rinds
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Andy Barninger
author-image
Preparation Time: 20 min
Cooking Time: No Cooking
Servings Made: 15 Servings

Recipe Instructions

Temper chocolate by placing ¾ of chocolate and cocoa butter in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.

Add butter, erythritol, sucralose, and salt to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.

Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.

Once proper temperature is reached transfer chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill half of the silicone mold wells with chocolate, and allow to “set” until firm for about 5 minutes.

Mix together peanut butter and pork rinds until a thick paste forms, place a dollop of pork rind mixture on chocolate (about 1 teaspoon), fill remaining mold with chocolate, place in the refrigerator to set for 5-10 minutes, remove from mold and store in an airtight container, refrigerated for up to 7 days.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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