You know what I think? That you can’t have too many fat bomb recipes. Why? Well, because they work. Fat bombs can make eating a low carb keto plan more doable. In my book that’s a good excuse to come up with another fat bomb recipe for you to enjoy. How about a low carb chocolate peanut butter fat bomb to add to your collection?
Why should you even consider adding fat bombs to your diet? Well, in a low carb keto plan you use fat as fuel instead of glucose, sugar. Making sure your healthy fat ratio is higher, helps you be satiated longer. Fat bombs can give you a boost of energy and give your brain the healthy fats it craves.
Now a bit of a warning is in order here. You see adding fat bombs only makes sense if you have reduced your carbs and are doing the low carb keto lifestyle. If you decide to make fat bombs part of your diet without changing your diet, you will end up gaining weight. The problem isn’t the fat, it’s that the bad carbohydrates that causes you to store the fat. Not sure why a low carb keto diet makes sense for greater health and weight loss? Read more about it here.
So, let’s get started, shall we? Today’s little fat bomb recipe includes peanut butter. I know some people do not include peanut butter in their low carb lifestyle, and although I don’t consume it regularly. A little goes along way, when it comes to adding a punch of flavor. You could certainly use a nut butter instead.
I personally love the combination of chocolate and peanut butter together, which is why I felt a low carb chocolate peanut butter fat bomb would be just lovely and you know what? It was!
Watch our video for step by step instructions on how to make the low carb chocolate peanut butter fat bombs.
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Low Carb Chocolate Peanut Butter Fat Bombs
- ½ cup of sugar free peanut butter or nut butter of choice
- ½ cup of coconut oil
- ¼ cup of unsweetened cocoa powder
- 1/3 cup of sugar substitute (I used Swerve confectioners)
- ¼ teaspoon of sea salt
- Completely melt peanut butter, coconut oil, and cocoa powder in a double broiler or in a microwave in 30 second intervals, mixing well to combine.
- Stir in the sugar substitute and sea salt.
- Pour into silicone molds
- Freeze until it firms up completely about ½ hour.
- Remove from silicone mold and transfer the fat bombs to an airtight container and store in the freezer.
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