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Chocolate Chip Cookie Dough Peanut Butter Fat Bombs

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Looking for a quick and tasty recipe to help you get more fat in your diet?  If you have family with busy schedule, you need to started to prefer InstantPot, Slow Cooker, and No cook foods.


These Chocolate Chip Peanut Butter Cookie Dough Fat Bombs to be made easily with ingredients that are probably already in your kitchen and of course as Low Carb-er.  In addition, they're made from high-quality fats, not just heavy cream and stevia.

They are made with high quality dark chocolate and stevia, which fits perfectly into a low-carb setting.

CHOCOLATE CHIP COOKIE DOUGH PEANUT BUTTER FAT BOMBS RECIPE
These Chocolate Chip Peanut Butter Cookie Dough Fat Bombs to be made easily with ingredients that are probably already in your kitchen and of course as Low Carb-er.  In addition, they're made from high-quality fats, not just heavy cream and stevia.



INGREDIENTS

  • 6 T Butter, softened (I prefer grass-fed, such as KerryGold)
  • 6 oz softened Cream Cheese
  • 3 T Gentle Sweet (or the equivalent of ¼ c sugar)
  • 6 scoops Powdered MCT Oil
  • 1 tsp Vanilla Extract
  • ½ c Peanut Butter (sub almond butter for lower carbs)
  • ¼ c Lily's Chocolate Chips

INSTRUCTIONS

  1. Combine the butter, cream cheese, sweetener, vanilla extract and peanut butter in a bowl using a hand mixer or kitchen aid. Mix them really well, until completely combined.
  2. Stir in the Lily's Chocolate Chips, then cover and freezer for about 10 minutes.
  3. Remove the bowl from the freezer and use a cookie scoop to scoop cookie dough onto a wax-paper lined dish Place the cookie dough balls back in the freezer for 20-30 minutes, until firm.
  4. When they're completely frozen, remove the fat bombs from the freezer and place in a ziploc bag or container. Store them in the freezer until you're ready to eat them!

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