Keto Chocolate Sunflower Butter Fat Bombs

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 76.0
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.2 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.2 g

View full nutritional breakdown of Keto Chocolate Sunflower Butter Fat Bombs calories by ingredient
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Introduction

Chocolate Peanut Butter Fat Bombs are an easy low carb, keto recipe. Make them in 10 minutes and keep them in the freezer all week for a snack on the go.

Recipe modified from: https://whatmollymade.com/chocolate-peanut
-butter-fat-bombs/
Chocolate Peanut Butter Fat Bombs are an easy low carb, keto recipe. Make them in 10 minutes and keep them in the freezer all week for a snack on the go.

Recipe modified from: https://whatmollymade.com/chocolate-peanut
-butter-fat-bombs/

Number of Servings: 17

Ingredients

    INGREDIENTS
    Chocolate Layer
    1/3 cup Sunflower Butter
    3 tablespoons coconut oil melted
    1 teaspoon vanilla extract
    ╝ teaspoon salt
    3 tablespoons unsweetened cocoa powder
    1 teaspoon erythritol

    Peanut Butter Layer
    3 tablespoons coconut oil melted
    1/3 cup Sunflower Butter
    1/4 teaspoon sea salt
    1 teaspoons vanilla extract
    1 teaspoon erythritol

Directions

INSTRUCTIONS
Line a mini muffin tin with 12 mini cupcake liners. Set aside.
In a medium bowl, mix together the Sunflower butter, melted coconut oil, vanilla, salt, unsweetened cocoa powder and erythritol.
Using a heaping teaspoon, fill the bottom of each prepared cupcake liner with the chocolate mixture. Use a small spoon or your finger to coax the chocolate up and around the edges of the liners. Once complete for each cup, place in the freezer for 5 minutes to set. You should have leftover chocolate to use for the top of each cup.
While freezing, make the Sunflower butter mixture. Combine all of the ingredients in a small bowl and whisk until combined. Spoon a teaspoon on top of the frozen chocolate. Place back in the freezer for another 5 minutes.
Once frozen, top Sunflower butter layer with remaining chocolate (about 1 teaspoon) and place back in the freezer on more time for 15 minutes to set completely.
Store in the freezer for up to 3 months.

Serving Size:áMAke 16 small cupcake liner fat bombs

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