Chocolate Chip Cookie Dough Peanut Butter Fat Bombs

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!)

Or, if you like Amazon Prime, you can get them for about $1 more a bag there.

Nutrition Facts: I’ve included 2 sets of nutrition facts for you here, because I made one version with peanut butter, and the other with almond butter.  I don’t like the taste of almond butter as well as peanut butter, but using it does lower the carbs a bit, and I know many of you out there have peanut allergies, so I wanted to give you both versions.

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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