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  1. Meals & Cooking
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  3. Keto Peanut Butter Cup Fat Bombs

Keto Peanut Butter Cup Fat Bombs

By Lena AbrahamPublished: May 24, 2019
VerifiedApproved by the Delish Test Kitchen
Star FillStar FillStar FillHalf StarStar
3.8
6 Ratings
preview for Reese's Lovers Need These Keto Peanut Butter Cups
Yields:
12 serving(s)
Prep Time:
5 mins
Cook Time:
1 day
Total Time:
1 day 5 mins
Cal/Serv:
355
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If you love chocolate + peanut butter (and who doesn't?!), then these fat bombs are for you! We suggest storing them in the fridge since they get a little melty at room temperature. They're a great on-the-go snack for those pesky sweet cravings.

Stomach still rumbling? We've got plenty of keto fat bomb recipes to keep you sated.

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Ingredients

  • 2 1/2 cups

    sugar-free chocolate chips

  • 2 1/2 Tbsp.

    coconut oil, divided

  • 3/4 cup

    sugar-free smooth peanut butter

Directions

    1. Step 1Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tbsp. coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.
    2. Step 2Spoon 1 ½ tbsp. melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 10 minutes.
    3. Step 3Meanwhile, stir together peanut butter and remaining coconut oil (melted) until smooth. Transfer to piping bag or a medium resealable bag. When chocolate layer is set, pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each peanut butter disk and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.
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