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.
The Preparation
- 2 tablespoons peanut butter
- 1 tablespoon heavy cream
- 1 tablespoon coconut oil
- 1 teaspoon cocoa powder
- ¼ teaspoon allspice
- 4-5 drops liquid Sucralose
The Execution
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 |
| Totals | 368 | 35.6 | 8.92 | 2.4 | 6.52 | 7.92 |
| Per Serving(/2) | 184 | 17.8 | 4.46 | 1.2 | 3.26 | 3.96 |
Fall Season Fat Bombs
Ingredients
- 2 tablespoons peanut butter
- 1 tablespoon heavy cream
- 1 tablespoon coconut oil
- 1 teaspoon cocoa powder
- ¼ teaspoon allspice
- 4-5 drops liquid Sucralose
Instructions
- Gather ingredients together
- Put 2tbsp peanut butter into a cup or mold.
- Add 1tbsp coconut oil
- Pour in 1tbsp heavy cream
- Add 1tsp coca powder and ¼ tsp allspice to the mixture
- Stir well, making sure to clean the edges down.
- Freeze for about 2 hours, remove, and enjoy!
