Fat 10.6g

Carbohydrates 3g 

Protein 4g 

Course: Dessert
Calories: 120 kcal
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
Bottom Nougat Layer
  1. 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
  1. 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.
  2. 3. Add the maple syrup and combine. Set aside.
Top Chocolate Layer
  1. 4. Put the butter and chocolate in a bowl and microwave for 45 seconds and combine using a spoon to melt both together.
  2. 5. Add the liquid stevia and combine. Set aside.
Making the Fat Bombs
  1. 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.
  2. 7. Divide the chocolate layer among the 8 fat bombs - do not overfill.
  3. 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.
Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *