Here is one we want to give a try soon from savorytooth.com.Reference Link:
Peanut Butter Fat Bombs:
Updated Published Jul 12, 2018 By Julia 41 CommentsThis post may contain affiliate links.
Summary:
These keto peanut butter fat bombs are no-bake frozen treats with only 3 ingredients: cream cheese, peanut butter, and a sweetener. They taste like mini peanut butter cheesecakes and their high percentage of calories coming from fat makes them perfect for anyone looking for keto/low carb desserts.
INGREDIENTS
INSTRUCTIONS
Mix Peanut Butter & Sweetener: Stir together peanut butter and sweetener in medium bowl using spoon until combined, a few minutes, scraping down spoon and sides of bowl as needed.
Stir In Cream Cheese: Microwave cream cheese in separate bowl until very soft and pliable (Note 4), about 10 seconds. Add cream cheese to bowl with peanut butter mixture and vigorously stir until very smooth and completely combined (Note 5), a few minutes.
Freeze & Serve (Note 6): Divide batter among
round silicone molds (Note 7) using back of spoon, making 14 total fat bombs. Freeze until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.NUTRITION
Makes 14 Servings Amount Per Serving (1 fat bomb):
Calories 50 (80% from fat) Total Fat 5g 7% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 40mg 2% Net Carb 0.5g Total Carb 1g 0% Dietary Fiber 0.5g 2% Sugars 0.5g Protein 2g
PHOTOS
NOTES & TIPS
(1) Cream Cheese. Same as half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(2) Peanut Butter. Same as 64 grams. I use creamy, not crunchy, and I use the “natural” kind that has only nuts and salt in the ingredients, no added sugar. There is typically some separation, so stir up the jar of nut butter before measuring out the amount to use. It’s important that the peanut butter is at room temperature so that it mixes easily with the other ingredients.
(3) Sweetener. Same as 1 ounce weight. Swerve is a dry erythritol blend that measures the same as regular sugar; it’s not the same as pure erythritol which is about 70% as sweet. I’ve provided volume measurements for both granulated and confectioners (powdered) since they pack differently into measuring spoons. For consistent results, use the weight value. Substitute with your preferred dry or liquid sweetener by adding it to taste by mixing in small amounts at a time.
(4) Microwaving Cream Cheese. Microwaving is very helpful to allow the cream cheese to easily combine with the other ingredients, resulting in a smooth batter. The microwave cooking time is based on a 700-watt microwave with 100% power. If you don’t want to use the microwave, let the cream cheese stand at room temperature until softened and you’ll simply have to apply more force while stirring to get the ingredients to fully combine.
(5) Stirring Batter. Take extra care to ensure that all ingredients are fully mixed. Look out for small white clumps of cream cheese or butter in the batter, which can ruin the taste of these fat bombs.
(6) Serving. These fat bombs should be enjoyed frozen (no need to thaw), as a convenient snack or as a bite-sized dessert after dinner. You can serve them alongside other fat bomb flavors, including cookie dough, chocolate, strawberry, and lemon.
(7) Round Silicone Molds. Silicone molds are convenient because you can easily invert them and pop out the fat bombs after they’re frozen. You can also use any other mold you may have on hand, or even ice cube trays. Another idea is freezing the batter as a single rectangle in a baking dish, and then cutting it up into bars after freezing. If you want to make them round but don’t have molds, you can refrigerate the batter for 30 minutes and use the chilled batter to form 1-inch balls using your hands or a cookie scoop.
(8) Nutrition. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
Jeannie notes.. Above is curated for evaluation and recommendation from savorytooth.com
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Peanut Butter Fat Bombs
reco low-cal
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