Peanut Butter and Jelly Fudge | Keto Fat Bombs

Peanut Butter and Jelly Fudge | Keto Fat Bombs

July 26, 2019 16 By William Morgan


In Carina’s Kitchen: Peanut Butter and Jelly Fat Bombs for Keto or Low Carb Diets
125g blackberries
125g raspberries
Wash the berries well then transfer to a pot
Optionally, you can add a little maple syrup, depending on how low carb you are going.
Simmer on low for 10 minutes, until the berries are easy to break up.
Use a hand mixer or blender to blend the berries smooth.
Reduce on low heat for 15 more minutes. Then leave aside to cool.
Add 250g smooth peanut butter (without added sugar) to a pot.
Add 2 tbsp of coconut oil
Heat gently, just so they mix well together. Once the mixture is smooth, take it off the heat.
Add the peanut butter to a freezer-safe container lined with grease-proof paper.
Leave aside to cool
Once a little cooled, you can add the berry mixture. Just watch out for splashing!
Use a chopstick to create pretty swirls (you’ll see these when you cut into it, later)
Set in the freezer overnight (or until frozen)
Once frozen, take out of the freezer and remove the paper.
Chop up into small, bite-sized pieces. This is quite calorific, so it’s only a little snack, but your stomach will feel satisfied with 1-2 pieces.
Look how pretty it is inside!
Store the peanut butter fudge in a container in your freezer.
When you’re ready to eat a few pieces, take them out 5-10 minutes before eating.
Enjoy and thank you for watching In Carina’s Kitchen!