Chocolate Peanut Butter Truffle Fat Bombs - Keto and Low Carb
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.
Prep Time5 mins
Cook Time30 mins
Freeze Time30 mins
Total Time35 mins
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.
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.
Serving: 3truffles | Calories: 111kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 7g