Filling the molds
So I adapted a recipe yesterday from Kimspired DIY‘s site where she did a low carb, keto version of Butterfinger fat bombs-and I made a couple of changes.
This easy, no-bake, sugar-free recipe will have your tastebuds tingling with delight! If you like chocolate, peanut butter, and pecans, you are in the right place!
I took her recipe and modified it to what I had on hand, as per usual. Where she called for chopped peanuts, I used pecans.
My dad has about 7 pecan trees so I have bags of unshelled pecans I’ve been trying to shell and use up. Plus, I needed a small recipe to make so I could check the status of my almond flour again.
Previously I did a post where a recipe I made failed, I wasn’t sure if it was the baking soda or the almond flour? Well, I discovered after tasting my creation yesterday-almond flour is fine!
Where she used Lily’s chocolate chips, I used Aldi’s dark chocolate chips-they are pretty low in carbs and sugar, so I didn’t think the tiny bit that’s on each fat bomb would matter much.
As long as you don’t go crazy and eat more than one at a time, I mean this is supposed to help curb your sweet cravings, not replace a meal! So mindful snacking, please!
Everything else about her recipe is the same, although I may not have measured accurately on the cream cheese, they turned out yummy just the same.
Here is the recipe the way I did it:
- 2 oz. cream cheese softened
- 1/4 C Low carb peanut butter-I used this
- 2 Tbsp. Pyure granulated (I didn’t have any keto confectioner’s sugar) sweetener
- 1/2 C almond flour-Baker’s Corner-(Aldi brand)
- 3 Tbsp. chopped pecans
- 1/4 C Baker’s Corner-(Aldi brand)
- 1 Tbsp. coconut oil-any brand as long as it’s unrefined (I use Tropical Plantation)
- silicone candy molds
A note about coconut oil. As long as you use unrefined, virgin, chemical-free (preferably cold-pressed) coconut oil, you can use any brand.
I use any brand of cream cheese as well. Most of the time, I get mine from Walmart, Aldi, or Win-co. Cream cheese is one of those “good fats” you can have on Keto.
Ok, the directions are so simple. Mix everything but your chocolate chips and coconut oil in a medium-size bowl, press the mixture into silicone candy mold leaving room for the chocolate layer. Set molds in the freezer while you melt the chocolate.
Melt chocolate chips and coconut oil and spoon on top of frozen mixture, then set back in the freezer for at least an hour. Pop them out and store back in the freezer for quick snacks.
Easy peasy, right?!!
Give them a try and tell me what you think about them. To me, they still taste closer to Reese’s than Butterfinger but hey, you’re eating keto candy so…that’s something!