Ingredients
list for the Keto Peanut Butter Fat Bombs
3/4 cup peanut butter, softened
2 tablespoons butter, softened
4 oz cream cheese, softened
3/4 cup almond flour
1 tablespoon lemon juice
1/4 cup Swerve Icing sugar style or the equivalent with the sweetener of your choice
Directions
Line 12 mini muffin tins with paper liners and set aside. You can also use your ice cube tray.
In a medium bowl, combine softened cream cheese, butter, and peanut butter until completely smooth. Add the almond flour, lemon juice, and sweetener and whisk until combined. Evenly distribute into the prepared muffin tins (or ice cube tray).
Place in the freezer for at least 1 hour. Once frozen, transfer the fat bombs to a ziplock bag for better storing. Keep them in the freezer for up to 3 months. Enjoy!
