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Salted Peanut Butter Fat Bombs

Created by
  Published on November 8th, 2021
  Reading time: < 1 minute
  Last modified May 19th, 2022
ChefRhonda PlataDifficultyBeginnerRating
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These salted peanut butter fat bombs can be batch-cooked so you always have keto-approved snacks to take on-the-go. The sweet and salty contrast makes for a delicious high-fat treat, and the best part is, you only need four ingredients.

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

Ingredients
 ¼ cup coconut oil
 ¼ tsp sea salt
  tsp Stevia powder

Directions

Directions
1

Arrange paper baking cups on a plate or a small baking sheet and set aside. If you don't have paper baking cups, cut squares of parchment paper and firmly press into the bottoms of each circle in a muffin tin.

2

Set up a double boiler: fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top, ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the bottom pot and any water or steam should not be able to escape. Bring water to a boil then reduce to lowest heat.

3

Add the peanut butter and coconut oil to the smaller pot. Allow them to melt and stir to combine, about 7 minutes. Stir in the salt and Stevia powder.

4

Divide the peanut butter mixture between the paper baking cups then transfer to the freezer. Allow the fat bombs to set for at least 30 minutes or until solid. Transfer to an airtight container and keep frozen. Enjoy!

Ingredients

Ingredients

Ingredients
 ¼ cup coconut oil
 ¼ tsp sea salt
  tsp Stevia powder

Directions

Directions

Directions
1

Arrange paper baking cups on a plate or a small baking sheet and set aside. If you don't have paper baking cups, cut squares of parchment paper and firmly press into the bottoms of each circle in a muffin tin.

2

Set up a double boiler: fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top, ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the bottom pot and any water or steam should not be able to escape. Bring water to a boil then reduce to lowest heat.

3

Add the peanut butter and coconut oil to the smaller pot. Allow them to melt and stir to combine, about 7 minutes. Stir in the salt and Stevia powder.

4

Divide the peanut butter mixture between the paper baking cups then transfer to the freezer. Allow the fat bombs to set for at least 30 minutes or until solid. Transfer to an airtight container and keep frozen. Enjoy!

Salted Peanut Butter Fat Bombs

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