In medium bowl, combine 2 cups peanut butter , ½ cup monk fruit sweetener, ¾ cup coconut flour and ½ teaspoon vanilla extractix until smooth.
2 cups peanut butter, ½ cup monk fruit sweetener, ¾ cup coconut flour, ½ teaspoon vanilla extract
Using cookie scoop, portion 20 balls onto prepared tray. Refrigerate.
Chill 30 minutes until firm.
Serve and enjoy!
Notes
For more texture, use sugar-free, crunchy peanut butter. Additionally, you can roll the finished fat bombs in crushed peanuts or coconut flakes.
If the peanut butter mixture is too dry, add a tablespoon of coconut oil or medium-chain triglyceride (MCT) oil to help bind the ingredients together and add healthy fats.
Add ¼ cup of unsweetened cocoa powder or sugar-free chocolate chips to the mixture for a chocolaty twist.
If you love peanut butter cheesecake fat bombs, reduce the peanut butter volume by half and replace it with one cup of softened cream cheese.
If you don’t have peanut butter on hand, you can use other types of nut butter, such as almond or hazelnut butter.