ICE CREAM BITES
Fat 10.6g
Carbohydrates 3g
Protein 4g
Course:
Dessert
Calories: 120 kcal
Ingredients
Bottom Nougat Layer
- 2 tbsp Peanut Butter
- 2 tbsp Unflavored Keto Protein Powder
- 2 tbsp milk of choice (we used flax)
- 7-10 drops Liquid Stevia
Middle Caramel Layer
- 2 tbsp Peanut Butter
- 1 tbsp Butter
- 1 tbsp sugar free keto-approved maple syrup
- 1 tbsp crushed peanuts (optional)
Top Chocolate Layer
- 2 tbsp Butter
- 1 oz Unsweetened Bakers Chocolate
- 7-10 drops Liquid Stevia
Instructions
Bottom Nougat Layer
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1. Put all the bottom layer ingredients into a bowl and combine with a whisk. Divide mixture between 8 fat bombs in the mold, place the mold on a baking sheet and place in freezer while you make the other two layers.
Middle Caramel Layer
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2. Put the peanut butter and butter into a bowl and microwave for 30-45 seconds until the butter has melted. Combine using a spoon.
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3. Add the maple syrup and combine. Set aside.
Top Chocolate Layer
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4. Put the butter and chocolate in a bowl and microwave for 45 seconds and combine using a spoon to melt both together.
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5. Add the liquid stevia and combine. Set aside.
Making the Fat Bombs
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6. Pull the mold out of the freezer that already has the bottom layer setting. Divide the caramel layer among the 8 fat bombs, and top with peanuts, if desired.
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7. Divide the chocolate layer among the 8 fat bombs - do not overfill.
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8. Place in the freezer for at least 2 hours before removing fat bombs from molds and enjoying! If the bottom layer has not fully set and hardened allow to freeze longer.
