Peanut Butter Fat Bombs

Peanut Butter Fat Bombs

INGREDIENTS

• Chocolate Layers
• 4 ounces unsweetened baking chocolate
• 6 ounces salted Kerry Gold Butter, soft
• ½ cup Swerve Confectionate (or your favorite powdered sweetener)
• ½ teaspoon vanilla
• ½ teaspoon Stevia Glycerate
• 
  
• Peanut Butter Layer
• 1 cup peanut butter***
• 4 ounces salted Kerry Gold Butter, soft
• 2 tablespoons Swerve Confectionate (or your favorite powdered sugar re-placer)

INSTRUCTIONS

1. Spray mini muffin pans or use mini cupcake paper cups. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
2. Finely chop the chocolate and begin melting it in a double boiler for best results.
3. Put the 6 ounces of butter in a medium bowl and add the Swerve confectionate sifting it into the bowl. With a hand mixer, mix the the two ingredients until the sweetener begins to dissolve.
4. Check the chocolate. Add the chocolate, vanilla and stevia glycerate to the butter and beat until fluffy and almost mousse-like in consistency. This will take several minutes. Spread ½ teasp in bottom of paper cups or pan.
5. In a small bowl, add 1 cup of peanut butter and the 4 ounces of Kerry Gold Butter and blend it together with a hand mixer. Sift the 2 tablespoons of sweetener into the peanut butter mixture and whip until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
6. Spread the last layer of chocolate on top of the peanut butter layer and refrigerate over-night. Store in an air tight container in the refrigerator.

NOTES

*** Use your favorite nut or seed butter
Nutrition for 16 servings: Calories: 260, Fat: 27, Carbohydrates: 5, Fiber 2, Protein: 5. 3 net carbs

by Mom can I have that