Keto Peanut Butter Cream Cheese Fat Bombs
Chocolate peanut butter cream cheese... say what! Low-carb is disgusting right? WRONG! These little squares are popping with flavor and trust me when I say! YOU CAN'T TELL THESE ARE LOW-CARB!
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I've been eating low-carb off and on for almost 20 years! (Man I am old!). I have had great results with weight loss and maintenance but I have a HUGE sweet tooth. I have been making chocolate pecan bark, (low-carb of course) to satisfy my sweet tooth but I needed a change! I had leftover ricotta from my Italian stuffed chicken breast and threw the ricotta in the mix as an after thought so it wouldn't go to waste. This recipe is pretty adaptable. Substitute the butters for different kinds (peanut, almond, cashew, sunflower, etc). Omit the ricotta if you want but trust me when I say it is yummy!
Ok guys, try this and let me know what you think... the best part of the recipe is.... (aside from the super awesome flavor) 0.83 net carbs!!!
10 T coconut oil
8oz cream cheese (fat free, 1 carb per serving Great Value Brand)
5T Ricotta Cheese
2T almond butter + 1 T peanut butter
2T peanut butter
1/4 cup of butter
1.5 T cocoa powder
Low carb sweetener (to taste), I used organic stevia powder and you only need a tiny amount, use your sweetener of choice
Line an 8x8 baking dish with parchment paper. Melt 6 tablespoons coconut oil, 1 tablespoon cocoa powder, and sweetener (to taste). Mix well and pour into baking dish. Freeze for 5-10 minutes, until chocolate is hardened. Place cream cheese, ricotta, 2 tablespoons coconut oil, butter, almond butter, 1 tablespoon of peanut butter, and sweetener in a bowl and mix until smooth. Spread on top of chocolate. Place in freezer for 10-15 minutes until solid. Melt 2 tablespoons of peanut butter and 2 tablespoons of coconut oil, mix well. Pour over cream cheese mix and place in freezer until solid. Remove from baking dish and cut into 30-36 squares. Serving size: 1 square.
The following is based on 30 squares:
Nutritional Information for 1 serving (1 square)
Saturated fat: 5.43
Polyunsaturated fat: 0
Monounsaturated fat: 0.33
Trans fat: 0
Vitamin A: 1.06
If you tried this recipe I would love to hear from you! Please keep this post going by sharing and pinning! As always... Thanks for reading!