Keto Peanut Butter Cup Fat Bombs

• servings: 12 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 1/2 c. sugar-free chocolate chips

2 1/2 tbsp. coconut oil, divided

3/4 c. sugar-free smooth peanut butter

Directions

Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tbsp. coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.

Spoon 1 ½ tbsp. melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 10 minutes.

Meanwhile, stir together peanut butter and remaining coconut oil (melted) until smooth. Transfer to piping bag or a medium resealable bag. When chocolate layer is set, pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each peanut butter disk and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.

Nutrition

• Calories: 355
• Total Fat: 22 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 7 mg
• Sodium: 34 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 31 g
• Protein: 6 g