Chocolate and peanut butter is one of the most familiar pairings in desserts! I turn a very popular combo into a smooth and creamy truffle fat bomb.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
Chocolate and peanut butter is one of the most familiar pairings in desserts! I turn a very popular combo into a smooth and creamy truffle fat bomb. A drizzle of my favorite Crazy Richard’s Creamy Peanut Butter, or a light dusting of Crazy Richard’s Peanut Butter Powder over the top is the finishing touch!
Ingredients
For the Filling
1/4 cup Crazy Richard’s Creamy Peanut Butter (single ingredient: peanuts/no sugar added)
1 cup mascarpone cheese
1/4 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons swerve confectioners
For the Topping
3 ounce Lily’s Dark Chocolate Bar, chopped
1 tablespoon coconut oil
Option #1: Drizzle Crazy Richard’s Creamy Peanut Butter over the tops.
Option #2: Dust Crazy Richard’s Peanut Butter Powder over the tops.
Preparation
Add the mascarpone cheese, heavy cream, vanilla, swerve and peanut butter to a bowl and mix using a hand mixer, until well combined.
Scoop the batter into balls using a small melon baller or mini cookie scoop and place onto a plate lined with parchment paper.
Freeze for 10 minutes, or until firm.
Add the chopped chocolate and coconut oil to a bowl and microwave for 20 seconds. Stir and microwave for another 10 seconds. Microwave in 10 second increments, if needed, and stir until all the chocolate has melted. You can do this over a double boiler instead, if you’d like.
Spoon the melted chocolate over each truffle and place back onto the parchment paper.
Drizzle the tops with peanut butter or dust with peanut butter powder.
Store leftovers in an airtight container in the fridge up to 5-7 days or in the freezer.
Why Eat Keto Fat Bombs?
A Ketogenic Diet consists of a high amount of fat, moderate protein and low carbs, so the bulk of our calories come from healthy fats. If we don’t consume enough healthy fat, we run the risk of following a high protein diet which is not Keto!
Some people struggle with this concept, since we’re been told for many years that fat is bad and we should eat low/no fat. Nothing could be further from the truth!
These fats can include butter, heavy cream, coconut and coconut oil, avocados and avocado oil, mascarpone cheese, olive oil, cream cheese to name a few. For a more comprehensive list of these foods, see my Keto Foods List! For different ideas on how to use them , check out 15 Ways to Add More Fats into Your Keto Diet.
Adding these healthy fats into our meals is key, but there are times when you just don’t have enough or doesn’t quite fit into a particular meal that you’re preparing. Fat bombs are perfect for times like this, where you can consume one or two and get your healthy fats in your macros! Most recipes make a fairly decent amount and most often can be frozen, so you can always have some on hand!
Another great perk to most fat bombs is they double as a sweet treat, that doesn’t kick you out of Ketosis! Who doesn’t love a bite of something sweet, without having to make an entire cake, pie or batch of cupcakes!?
More Keto Fat Bombs recipes…
25 Best Keto Fat Bombs
Cheesecake Fat Bombs
Chocolate Mocha Fat Bombs
Cookie Dough Fat Bombs
Pumpkin Pie Fat Bombs
Blackberry Fat Bombs
Strawberry Coconut Fat Bombs
Toasted Coconut Fat Bombs
Shop my favorite products on Amazon and check out my Keto Pantry List!
Chocolate Peanut Butter Truffle Fat Bombs – Keto and Low Carb
INGREDIENTS
For the Filling
- 1/4 cup Crazy Richard’s Creamy Peanut Butter single ingredient: peanuts/no sugar added
- 1 cup mascarpone cheese
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons swerve confectioners
For the Topping
- 3 ounce Lily’s Dark Chocolate Bar chopped
- 1 tablespoon coconut oil
- Option #1: Drizzle Crazy Richard’s Creamy Peanut Butter over the tops.
- Option #2: Dust Crazy Richard’s Peanut Butter Powder over the tops.
PREPARATION
- Add the mascarpone cheese, heavy cream, vanilla, swerve and peanut butter to a bowl and mix using a hand mixer, until well combined.
- Scoop the batter into balls using a small melon baller or mini cookie scoop and place onto a plate lined with parchment paper.
- Freeze for 10 minutes, or until firm.
- Add the chopped chocolate and coconut oil to a bowl and microwave for 20 seconds. Stir and microwave for another 10 seconds. Microwave in 10 second increments, if needed, and stir until all the chocolate has melted. You can do this over a double boiler instead, if you’d like.
- Spoon the melted chocolate over each truffle and place back onto the parchment paper.
- Drizzle with peanut butter or a dusting of peanut butter powder.
- Store leftovers in an airtight container in the fridge up to 5-7 days or in the freezer.
Hi Julieanne! Two different serving sizes are listed – 3 and 1.
The Nutritional Facts info is the incorrect info I think. It should be 3, not 1 (right? 😉 ♥
Hi Elle,
Correct, each batch makes 45 truffles. Each serving is 3 truffles, so there are 15 servings in a batch. I’ve updated the card to avoid any confusion 🙂
What is mascopone? I might have spelled that wrong….lol
Hi Cheryl,
It’s much like a cross between cream cheese and creme fraiche. Very mild in flavor, loaded with healthy fats and very low carbs (lower than cream cheese). I love using it to thicken sauces or in desserts because of the mild flavor, it doesn’t overpower the dish. It might be best known for being used to make Tiramisu. The brand I love to use is BelGioioso and you can read more about it on their site @ https://www.belgioioso.com/Products/Mascarpone. I hope that helps!