Somewhere in the first 2 hours of my musings and ramblings, I spent 5 minutes making the peanut butter chocolate fat bomb mix and then made this for the viewers on twitch during the last hour of the stream:

This was made in a very nice silicone mold by pouring a bit of the chocolate peanut butter fat bomb mix into the bottom, and brushing some on the sides, letting it freeze for 5-10 minutes, brushing more on the sides, and repeat until there was a good layer to form a cup. Then I put some cherry flavoured cheesecake fat bomb mix into the cup, smoothed out the top, and let it freeze for 10 minutes. I then poured more of the chocolate peanut butter fat bomb mix on top, and let it all set. It’s easy to do, and the results are awesome!

One big piece of advice, leave the cheesecake-style fat bombs in the fridge, not the freezer.

Peanut butter chocolate fat bomb

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Ingredients

1/2 cup coconut oil ( see below )
1/2 cup natural peanut butter ( see below )
2 tbsp cocoa powder ( see below )
3 tbsp keto sweetener, preferably powdered ( see below )
1/2 tsp vanilla extract ( see below )

Instructions

Blend everything together.
Pour into a flexible, freezer-safe silicone mold, no more than 1/2" high because they can get very hard on your teeth.
Freeze for at least 30 minutes (these might set within 5-10, but don't rush it).

Notes

Refined coconut oil will have less coconut flavour. This is barely solid at room temperature, so the fat bombs need to stay refrigerated, preferably frozen.

Natural peanut butter is anything that's made with only peanuts, and possibly oil and some salt. If it's made with 100% peanuts, it will likely separate. You'll need to stir it up, I like to use my hand mixer - see the video for how I do it.

You might need more cocoa powder, depending on the brand, I used 3 today, but normally 2 of my Rodelle cocoa powder.

Powdered erythritol works surprisingly well in this recipe.

Try to use a vanilla extract with a base of alcohol, not water. Water will freeze into ice, and that's not what we want to bite into.

Keyword Keto

Cheesecake fat bomb

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Ingredients

1 cup cream cheese
1/4 cup sour cream
1/2 cup coconut oil ( see below )
4 tbsp keto sweetener, powdered ( see below )
1/2 - 1 tsp flavour extract ( see below )

Instructions

Blend everything together.
Pour into a flexible, freezer-safe silicone mold, no more than 1/2" high because they can get very hard on your teeth.
Freeze for at least 2 hours.

Notes

Refined coconut oil will have less coconut flavour. This is barely solid at room temperature, so the fat bombs need to stay refrigerated, preferably frozen. If you do freeze them, make very sure they're not too big because biting into a frozen puck might be hard on your teeth.

Powdered erythritol works surprisingly well in this recipe.

Try to use a flavour extracts with a base of alcohol, not water. Water will freeze into ice, and that's not what we want to bite into.

This recipe takes a while to turn solid, and don't make it too thick, or it will be hard to bite into.

Keyword Keto