These Milk Chocolate Peanut Clusters taste too good to be good for us – yet with approximately 8 grams of healthy fats and only 1 gram of net carbs per cluster, they are a perfect addition to any low-carb, high-fat diet. And a tasty addition!
I no longer add anti-artificial sweeteners to any of my recipes, but I left the amount I previously used in this recipe in case you do. While artificial sweeteners are not right for my low-carb, high-fat diet, they can still be part of a successful keto plan as long as they are used in moderation and you still get the results you want while adding them into your diet.
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- 4 ounces coconut oil (1/2 cup)
- 3.25 ounces Theo’s 85% dark chocolate
- 3 ounces heavy whipping cream
- 1/4 cup peanuts
- 5-10 drops Sweetleaf Liquid Stevia Vanilla Creme
- 1/2 teaspoon vanilla extract
- Melt coconut oil and dark chocolate over medium heat in saucepan
- Once melted, remove from heat. Stir in heavy cream, vanilla extract and stevia. Whisk until well combined
- Layer mini muffin pan with mini muffin liners (Recipe makes approximately 24 fat bombs)
- Spoon mixture into muffin liners in 1 tablespoon increments
- Drop peanuts into filled muffin tins (You also can stir in prior to filling muffin tins, but they will not be spread out as evenly)
- Place in freezer until firm, approximately 20 minutes
- Store in fridge in ziploc bag
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