Blog#42’s Modified Keto Peanut Butter & Nutella Fat Bombs Recipe
This is a recipe I’ve modified from Headbanger’s Kitchen, to more closely resemble what Reese’s or Nutella might taste like without dairy in the chocolate. Remember, these are high-fat items, to be incorporated into one’s diet plan in a balanced way.
The quality of the ingredients is key here, especially when it comes to the cocoa. Hershey’s won’t do. The cocoa I link to will last about a year, assuming you make these two to three times a month and also use it in baking on a regular basis.
Smucker’s peanuts are roasted to perfection. I’ve tried several “safe” brands we use and fat bombs made with this particular brand always come out the best.
If you have a Daiso Japan store near you, they have very nice chocolate and candy molds. Otherwise, these are nice too. Here’s a picture of the fat bombs I make.
Headbanger’s Kitchen’ Sahil Makhija‘s how-to videos are included below.
Ingredients:
8.5 oz cocoa butter wafers or chunks
9 tbsp Smuckers Natural chunky peanut butter or 8.5 oz roasted hazelnuts
4.5 tbsp Rodelle Gourmet Baking cocoa powder
3.5 tbsp Truvia sweetener powder, melted in as little water as possible.
1 tsp gluten free vanilla extract
.5 tsp instant coffee (Folger’s, Nescafe, Taster’s Choice)
3 tbsp unsweetened coconut cream
Peanut Butter Fat Bomb
Nutella Fat Bomb
