Butterfinger Fat Bombs

Crunchy & Sweet Keto Butterfinger Fat Bombs (No-Bake, Quick & Delicious!)

Craving the classic candy bar crunch without the carbs? These Crunchy & Sweet Keto Butterfinger Fat Bombs are your answer! A creamy peanut butter base, studded with chopped peanuts and topped with a rich sugar-free chocolate shell, delivers all the flavor and texture you love. Quick to prepare and perfectly portioned, these low-carb, sugar-free, and naturally gluten-free treats are a delightful addition to your health journey right here in Puerto Vallarta!

Yields: Approximately 12-18 bites (depending on mini muffin pan size) Prep time: 15 minutes Chill time: At least 20 minutes

Ingredients:

• 2 ounces (about ¼ cup) whipped cream cheese, softened (full-fat recommended)
• ¼ cup no-sugar-added peanut butter (creamy or crunchy, check ingredients for low-carb compliance)
• 2 tablespoons powdered erythritol-based sweetener (e.g., Swerve Confectioners or Lakanto Monkfruit Powdered)
• ½ cup super-fine almond flour
• 3 tablespoons chopped peanuts (unsalted or lightly salted)
• ¼ cup sugar-free chocolate chips (e.g., Lily’s, ChocZero, or your favorite keto-friendly brand)
• 1 tablespoon coconut oil (refined, if you prefer no coconut flavor)

Equipment:

• Medium mixing bowl
• Hand mixer or stand mixer with paddle attachment
• Rubber spatula
• Mini muffin pan (12-24 cups)
• Mini paper liners (optional, for easier removal)
• Small microwave-safe bowl (for melting chocolate)

Instructions:

1. Prepare Peanut Butter Base: In a medium mixing bowl, combine the softened whipped cream cheese, no-sugar-added peanut butter, powdered sweetener, and almond flour.
   • Using a hand mixer (or stand mixer), beat on medium speed until all ingredients are thoroughly combined and a thick, uniform dough forms.
   • Switch to a rubber spatula and fold in the chopped peanuts until evenly distributed throughout the mixture.
2. Press into Molds: If using, line your mini muffin pan with mini paper liners.
   • Spoon or press the peanut butter mixture firmly into each mini muffin cup. Press down to create a compact, even layer.
3. Prepare Chocolate Topping: In a small microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil.
   • Microwave on 50% power in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth. Be careful not to overheat.
4. Top & Freeze: Pour or spoon a small amount of the melted chocolate mixture over the top of each peanut butter base in the mini muffin pan, covering it completely.
   • Transfer the mini muffin pan to the freezer for at least 20 minutes, or until the chocolate topping is firm and set.
5. Serve & Enjoy! Once firm, remove the fat bombs from the muffin pan (and liners if used). Store them in an airtight container in the freezer. Enjoy these delightful “Butterfinger” inspired treats straight from the freezer!

Tips for Success:

• Whipped Cream Cheese: Using whipped cream cheese ensures a smoother texture for the base, but regular softened cream cheese works too.
• No-Sugar-Added Peanut Butter: Crucial for keto compliance! Always check the ingredient list for hidden sugars.
• Powdered Sweetener: This helps prevent any gritty texture in the base.
• Compacting the Base: Pressing the peanut butter mixture firmly into the muffin cups helps the fat bombs hold their shape.
• Coconut Oil in Chocolate: The coconut oil helps thin the chocolate for easier pouring and gives it a nice “snap” when set.
• Storage: Due to their high fat content, these fat bombs are best stored in the freezer, as they will soften significantly at room temperature.

Recipe Analysis & Dietary Classification:

These Keto Butterfinger Fat Bombs are a delicious addition to your health journey!

• High Fat: Yes, primarily from the cream cheese, butter, peanut butter, and chocolate.
• Low-Carb: Yes, this recipe is very low-carb by using almond flour, sugar-free sweeteners, and sugar-free chocolate.
• Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided the peanut butter, sweetener, and chocolate chips are sugar-free.
• Gluten-Free: Yes, this recipe is naturally gluten-free.

Read on how to prepare a BBQ Coconut Cream chicken.