About
These tropical keto fat bombs include a base peanut butter layer topped with a layer of creamy coconut and lime – perfect for a mid-afternoon snack or even as a post dinner treat.
The recipe calls for xylitol as the sweetener, however feel free to swap this for your preferred powdered low carb sweetener.
Ingredients
- 2 wedge – 1/8 of 2" diameter lime
- 1 ½ tablespoon xylitol by now
- 1 tablespoon, shredded coconut, dried, shredded or flaked, unsweetened
- â…” cup coconut oil
- â…“ cup raw coconut butter by artisana organics
- ¼ cup peanut butter, unsalted
Instructions
- Add the peanut butter and half the coconut oil to a mixing bowl along with half of the xylitol. Beat together until smooth.
- Arrange 6 cupcake cases in a muffin tray and divide the peanut mixture evenly between the cases. Transfer to the freezer to set for 10 minutes.
- Whilst the peanut layer is setting, add the remaining coconut oil to a mixing bowl with the coconut butter, shredded coconut, remaining xylitol and the zest of one of the lime wedges. Beat together until smooth and creamy.
- Remove the set peanut cups from the freezer. Divide the coconut mixture evenly between the 6 cups creating a layer over the peanut mixture. Grate the zest of the remaining lime over the tops of the cups.
- Return to the freezer for 30 minutes to set completely. Remove from the freezer 5 minutes 5-10 minutes before serving.
Nutrition Facts
- Servings: 6
- Calories: 387.5kcal/1621.4kJ (per serving)
- Fat: 39.4g (per serving)
- Carbs: 9.4g (per serving)
- Protein: 3.4g (per serving)
