We're a little obsessed with Peanut Butter at the moment - and we can tell you are too! This highly requested recipe is finally up and ready for you to make.
We've also just launched our Powdered Erythritol which acts just like traditional icing sugar - making it perfect for guilt free treats. With 28g of fat, these fat bombs are perfect to increase your fat intake for the day, and taste like a fudge truffle!
Nutrition Per Serve (10 serves): 22g Fat / 4g Protein / 2g total carb
Keto Peanut Butter Fudge Fat Bombs
1/2 a recipe of our Keto Peanut Butter Buttercream
1/2 cup Cocoa Butter
2-3 tbsp Powdered Erythritol or sweetener of choice (if not keto, we recommend Pure Maple Syrup)
2-3 tbsp Cocoa Powder
Make your Peanut Butter Buttercream. Place in the fridge or freezer until very firm. Once firm, using tablespoon measurements, roll into balls. Repeat until all buttercream is gone. Place on a plate and into the fridge for 20 minutes until firm again.
Meanwhile make your chocolate coating. Melt cocoa butter in the microwave until completely melted. Stir in powdered erythritol or maple and cocoa powder. Place in the fridge for 10 minutes. Stir, and leave for another 10 minutes. This will allow the cocoa butter to firm up slightly and thicken so you get a thicker chocolate shell - otherwise your chocolate mixture will slide right off and likely melt the buttercream.
Once the buttercream balls are firm and your chocolate mixture has slightly thickened, remove both from the fridge. Drop your buttercream balls into the chocolate mixture, one by one and coat in the mixture. We found it best to remove using a fork. Place onto a baking paper covered plate and put into the fridge until set. Allow to set for at least an hour - then enjoy!