Beat together cream cheese, butter, peanut butter, coconut oil, sweetener, vanilla extract, and almond flour in mixing bowl until smooth. Stir in chocolate chips. Cover and refrigerate for 15 minutes. Form mixture into 16 balls. Place on a parchment-lined baking sheet.
Our recipe for Peanut Butter Keto Fat Bombs is filled with healthy fats to keep you on track, even during snack time, with your Keto diet.
Servings and Ingredients
|5 oz. Hy-Vee plain cream cheese, softened, (2/3 cup)|
|¼ c. Hy-Vee salted butter, softened|
|¼ c. organic creamy peanut butter|
|2 tbsp. Hy-Vee unrefined coconut oil|
|1 tbsp. Swerve confectioner's sweetener|
|1 tsp. Hy-Vee vanilla extract|
|¼ c. Full Circle almond flour|
|⅓ c. Lily's dark chocolate chips|
Things To Grab
- Medium bowl
- Electric mixer
- Baking sheet
- Parchment paper
Cover and refrigerate for 3 to 4 hours or until balls are firm. Store fat bombs in an airtight container in the refrigerator for up to one week.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 60mg
- Total Carbohydrates: 5g
- Protein: 2g