Keto Peanut Butter Bomb
Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for this pan.
- Cook30 min
- Total30 min
- Serves2
- LevelIntermediate
Ingredients
- 65gr\2.2oz coconut butter
- 135gr\1.2 oz unsalted, natural peanut butter
- 5 tbsp. unsweetened cocoa powder (optional)
- 20–30 drops low carb monk fruit sweetener
Preparation
- Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for this pan.
- Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
- Add peanut butter and cocoa powder(optional). Whisk until well incorporated and smooth. Add monkfruit sweetener as recommended, or to taste.
- Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
- Place the muffin pan into the freezer. Freeze for 15-20 minutes, or until firm. Enjoy!
