Peanut Butter Fluff Fat Bomb

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 81.8
  • Total Fat: 8.1 g
  • Cholesterol: 20.6 mg
  • Sodium: 4.0 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.7 g

View full nutritional breakdown of Peanut Butter Fluff Fat Bomb calories by ingredient


Introduction

Beautiful low carb high fat, fat bomb! The peanut butter fluff tastes like a reeses cup, which is divine. You can sub out the peanut powder for any but powder. I also had no vanilla extract in hand, so I used sugar free vanilla creamer so feel free to sub that as well (making the recipe less in carbs if you do!)
Feel free to eat 2, I won't judge 💖
Beautiful low carb high fat, fat bomb! The peanut butter fluff tastes like a reeses cup, which is divine. You can sub out the peanut powder for any but powder. I also had no vanilla extract in hand, so I used sugar free vanilla creamer so feel free to sub that as well (making the recipe less in carbs if you do!)
Feel free to eat 2, I won't judge 💖

Number of Servings: 18

Ingredients

    8 tbsp Peanut powder - Jif
    1 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
    5 tbsp Butter, unsalted, melted
    0.66 cup, fluid (yields 2 cups whip Heavy Whipping Cream
    1 serving coffee creamer, Coffeemate Sugar Free Vanilla, 1 tbsp
    42 gram(s) Chocolate (Ghirardelli) 100% Cacao Unsweet Baking Bar 2blocks=1oz=28g (by DOTSLADY)

Directions

Whip the cream and vanilla together, set aside. Mix all other ingredients together, melting butter in a microwave or sub coconut oil. Mix both together. Using freezer paper and a 1T measuring spoon, spoon out onto paper on a cookie sheet. Freeze until firm enough to handle but not fall apart.
Melt bakers chocolate bar in microwave on 5-10 second intervals, stirring. Allow to cool a bit. Dip each bomb into chocolate and refrigerate or freeze.
Keep refrigerated since they contain dairy.

Serving Size: Makes 18 1T fat bombs

Number of Servings: 18

Recipe submitted by SparkPeople user CRAFTYMRSG87.