Chocolate PB Bombs (Low Carb!)
Do you have a sweet tooth, but you’re trying to lessen the carbs? I have the perfect “fat bomb” for you! These “Chocolate PB Bombs” are quick and simple to make for a low carb treat.
Recipe: Chocolate PB Bombs
1 TBSP Cocoa Powder
1 TBSP Alternative Sweetener*
2 TBSP Flax Seed (milled)
2 TBSP Butter (melted)
2/3 Cup Peanut Butter
Chopped Pecans (optional for sprinkling)
Makes approximately 6 (using regular-sized muffin cups)
Steps:
- In one bowl, mix dry ingredients.
- In another bowl, mix peanut butter with melted butter.
- Pour dry ingredients into PB mixture.
- Stir until well combined.
- Spoon into muffin cups.
- Optional: Sprinkle chopped pecans on top.
- Refrigerate until solid (about 45 min).
* I use Lakanto Monk Fruit classic sweetener for this recipe.
Background Story
I love these things. They are the perfect substitute for my favorite Reese’s PB Cups–but they definitely are not the same. Since we started keto, my taste for anything sweet has greatly reduced. (We snack on 85%-90% dark chocolate.) And, while I have made the *perfect* keto peanut butter fudge recipe, I’ve never actually tried turning this into a literal “peanut butter cup” recipe. But…hey…tomorrow’s a new day.
Products
These are the products I used for this batch, but you can certainly mix things up based on your preferences:
From top left, going clockwise: Hershey’s “Special Dark” Cocoa Powder, Lakanto Monk Fruit classic sweetener, Smucker’s Natural Creamy Peanut Butter, Milled Flax Seed from Aldi.
Process:
The melted butter mixes easily with the peanut butter.
These three dry ingredients combine easily. I have also used coconut flour in place of the flax seed, and while it adds a bit of coconut flavor, my husband always comments that they taste dry. I like them either way.
The dry ingredients mix nicely in with the PB/butter mixture.
Scoop into muffin cups. Or, eat it with a spoon directly from the bowl…not that I’ve done that. (Wink, wink.)
My kids–and my habit for grazing–love when I use the mini muffin cups, making them bite-sized. The regular ones photograph nicely, but they’re quite rich to eat the entire thing all at once!
I am a pecan lover, through and through. But, you can leave them off–or add what you might like, instead.
Have you made something similar to this before? Let me know what you think! Happy low-carbing!
Here is the nutritional information for these–with and without pecans.
