In a microwave-safe bowl, combine peanut butter, butter, and Swerve.
Heat in 30 second increments, stirring frequently, until the mixture has melted. Stir well until all the Swerve if properly melted.
Pour into a 24-cavity truffle mold or into the prepared baking pan. Place in the freezer for 2-4 hours until the truffles are set. At this point you can unmold the truffles, place them in a plastic bag and store in the freezer until you're ready to eat them.
If using a baking pan, cut into 24 squares and store the squares in the freezer until you are ready to eat them.
Tips and Tricks for Making Peanut Butter Fat Bombs
This recipe can be made in small truffle molds or as a fudge in an 8 x 8 baking pan.
If you’re using silicone truffle molds, you do not need to prep them.
If you’re using a baking pan, line the pan with parchment paper with enough paper to cover the bottom and sides of the pan.
You may need to check how many carbs are in the peanut butter you're using as it can very between brands.
These fat bombs are meant to be kept frozen. Not only do they hold together better, but they also taste good this way---and they keep you from scarfing the whole lot down in one sitting. Or that's the theory anyway.
If you're allergic to peanut butter, use almond butter. You can also try this same recipe with cashew butter, or sunflower seed butter if you prefer.