So for you, I also made a batch with almond butter and
sunbutter. The consistency works just as well, and the carbs are actually
lower. Just sub out the peanut butter in the recipe for the butter of
your choice. I've included the nutritional data for fat bombs made with
almond butter, as well as peanut butter below.
Finally, these fat bombs take Lily's Chocolate
Chips because I absolutely love them. They are made
with high quality dark chocolate and stevia, which fits perfectly into a
low-carb setting. They can be expensive, but I've found the more
affordable place to get them is through Thrive
Market. (I get most of my staples from Thrive Market. Want
to try them out? Get 25% off your first 3 orders through my link +
free shipping, no membership obligation required!)
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
- 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.
- Stir in the Lily's Chocolate Chips, then cover and freezer for about 10 minutes.
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full recipe : fitmomjourney.com
