Comments on: Peanut Butter Fat Bombs | Homemade Keto Fat Bombs

By: Daniel Mazanec

Daniel Mazanec — Sun, 30 Jul 2023 15:26:23 +0000

The trouble I have with this is, with fasting, and that peanuts contain protein, won't that protein initiate a metabolic response taking you out of your fast?

By: Liz

Liz — Sat, 13 Aug 2022 23:20:22 +0000

Instructions
In a microwave-safe bowl, combine peanut butter, butter, and Swerve.

I assume we also add the vanilla extract here? Instructions don’t mention the extract at all

By: Linda

Linda — Thu, 26 May 2022 11:00:53 +0000

When do you add the vanilla?

By: Luke marshall

Luke marshall — Fri, 08 Oct 2021 16:57:15 +0000

I admit I was skeptical that these would be palatable at first but they are delicious I’m so glad I found this recipe as I’ve been on keto for 3 weeks now and have been struggling a little with sugar cravings and hunger these beauties satisfied both, thank you 🙏

By: Robin Pasqualino

Robin Pasqualino — Thu, 13 May 2021 21:14:43 +0000

I havent tested after being frozen but it was very tasty rt out of microwave i added sugar free choc cips and a bag of mixed nuts cant wait to try i even used this peanut butter i bought with flax didnt like as peanut butter

By: Robin Pasqualino

Robin Pasqualino — Thu, 13 May 2021 21:08:48 +0000

I havent tested after being frozen but it was very tasty rt out of microwave i added sugar free choc cips and a bag of mixed nuts cant wait to try

By: Veronica

Veronica — Thu, 23 Jul 2020 00:22:10 +0000

Could you tell me the weight of each serving according to your recipe? I’m using a different mold and would find it helpful To have this information. Thank you!

By: Jimmie

Jimmie — Sun, 24 May 2020 16:29:36 +0000

In reply to Mary Hattie. I used normal Peter Pan creamy peanut butter. The way I make it, it has about 16 net carbs, not including the sweetener. I use Swerve confection sugar. These carbs do not cause blood sugar stikes and do not need to be considered.

By: Jimmie

Jimmie — Sun, 24 May 2020 16:25:56 +0000

In reply to Jo Anne Horn. I’ve made these several times. I love them! They remind me of peanut butter fudge. I use parchment paper to line a 5x7 Pyrex storage dish. The kind that has a plastic lid. The fat bombs are about 3/4” thick. I put the container in the freezer. Once frozen, I lift the bomb out with the parchment paper, let it soften slightly, cut in squares, put the parchment with bombs back in the Pyrex and store in the freezer. This makes it easy to pull out a couple at a time. I usually cut into about 30 bombs. These taste great. I’m going to try adding 1 T roughly chopped Lily’s semi-sweet chocolate chips. This will add about 3 net carbs to the entire recipe.

By: Jo Anne Horn

Jo Anne Horn — Mon, 04 May 2020 18:17:06 +0000

Well I am not a baker so no truffle pans. My 8X8 baking pan is actually 9X9. Anyway there was only a very thin layer which did not even cover the bottom. Did you perhaps double the recipe for that pan? Also as I was trying to make a flat space in my freezer, things went awry and my “batter” went in the trash! No wonder I hate anything kitchen related. I know I will love them when I try again another day. Wonder if mini muffin tins filled part way may work better. No wait, those would stick. I have silicon egg bite tray for IP. Maybe that will work!! 😆