Keto Reese's Cup Fat Bombs
AuthorTeamKeto
Rating

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Yields16 Servings
Ingredients
Chocolate Shell
Peanut Butter Filling
 2 tbsp peanut butter
 1 pinch salt
 1 pinch allspice
Directions
1

Roughly chop the unsweetened chocolate for the chocolate shell.

2

Place the chocolate chunks in a microwave-safe bowl, and microwave on high for 1-2 minutes, stirring every 15 seconds.

3

Once melted, remove from microwave and mix in protein powder, butter, and erythritol-stevia blend.

4

Pour half of the chocolate mixture into small silicone molds, filling up each only about halfway.
Note: If you do not have a silicone mold, you can use cupcake tins to achieve a similar shape.

5

Place the chocolate shells into the freezer to harden.

6

In a microwave-safe bowl melt together remaining peanut butter and butter for 1 minute, stirring every 15 seconds.

7

Stir in the remaining sweeteners and spices.

8

Remove the chocolate shells from the freezer.

9

Top each previously hardened chocolate mold evenly with peanut butter mixture, place in the refrigerator to harden, then top evenly with remaining chocolate.

10

For a more solid texture, store your keto Reese's Cup fat bombs in the fridge in an air-tight container.

Nutrition Facts

Serving Size 1

Servings 16

2.8g
Net Carbs

Amount Per Serving
Calories 72
% Daily Value *
Total Fat 5.3g9%
Total Carbohydrate 3.8g2%
Dietary Fiber 1g4%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
Chocolate Shell
Peanut Butter Filling
 2 tbsp peanut butter
 1 pinch salt
 1 pinch allspice

Directions

Directions
1

Roughly chop the unsweetened chocolate for the chocolate shell.

2

Place the chocolate chunks in a microwave-safe bowl, and microwave on high for 1-2 minutes, stirring every 15 seconds.

3

Once melted, remove from microwave and mix in protein powder, butter, and erythritol-stevia blend.

4

Pour half of the chocolate mixture into small silicone molds, filling up each only about halfway.
Note: If you do not have a silicone mold, you can use cupcake tins to achieve a similar shape.

5

Place the chocolate shells into the freezer to harden.

6

In a microwave-safe bowl melt together remaining peanut butter and butter for 1 minute, stirring every 15 seconds.

7

Stir in the remaining sweeteners and spices.

8

Remove the chocolate shells from the freezer.

9

Top each previously hardened chocolate mold evenly with peanut butter mixture, place in the refrigerator to harden, then top evenly with remaining chocolate.

10

For a more solid texture, store your keto Reese's Cup fat bombs in the fridge in an air-tight container.

Keto Reese’s Cup Fat Bombs

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