Peanut Butter (or Almond) Fat Bombs

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Peanut Butter Fat Bombs are a low carb, keto recipe. Make them in 5 minutes and keep them in the freezer all week for a snack on the go.

Ingredients

• 1/2 cup coconut oil solid
• 2/3 cup raw peanut butter no sugar added
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup
• course sea salt to top
• dark chocolate melted (optional)

1. Line 12 mini muffin tins with paper liners and set aside. HW: (or silicone molds about that size) If you do not have a pan or mold - drop by 1 tablespoon on to parchment/wax paper lined cookie sheet.
2. In a large, microwave-safe bowl, combine the coconut oil and raw peanut butter. Place in the microwave and heat on high for 30 seconds. Remove, stir and place back in the microwave and repeat until completely melted.
3. Add the cinnamon, sea salt, vanilla and maple syrup and whisk until combined. Evenly distribute the into the prepared muffin tins. Sprinkle with sea salt. Place in the freezer for at least 1 hour. Remove from freezer and drizzle with dark chocolate if desired.
4. Store in the freezer for up to 3 months.

4 total carbs per bomb. 

Keto Cheesecake Fat Bombs

These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.

Ingredients

• 6 ounces cream cheese
• 4 tablespoons salted butter
• 3 tablespoons (1 1/2 ounces) granular swerve sweetener  (hw: 1 Tbls honey or sweetener of your choice) 
• 2 tablespoons lemon juice
• 1 tablespoon finely grated lemon zest optional

Instructions

1. Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
2. In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
3. In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
4. Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
5. Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.