How to Make Cheesecake in a Crock Pot (Crustless! Low Sugar!)

You know how I eat these Fat Bombs every day? Well, I also eat one of these Low Sugar Mini Cheesecakes every day.

easy-mini-crustless-baked-cheesecake

They are lightly sweet, filling, and full of good fat and protein.

So what’s a girl to do when she runs out of her Mini Cheesecakes on a hot day in the summer? She certainly doesn’t want to turn on the oven to bake more for herself. And I think we all know the waffle iron just won’t work for something like this (but don’t think I didn’t at least consider it for one insane moment).

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How to Make Cheesecake in a Crock Pot

How to Make Cheesecake in a Crock Pot
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour mixture into a crock pot.
  3. Cook on low for 3- 3½ hours or until the center of the cheesecake is no longer liquid.
  4. Turn off crock pot, remove lid, and allow it to sit for 1-2 hours to cool.
  5. Transfer cheesecake to the fridge to chill for 3-4 hours before serving.
  6. Cut into 12 slices.

How to Make Cheesecake in the Crock Pot

I forgot to mention – this Crock Pot Cheesecake is crustless. (I’m so used to eating them this way, I forget cheesecakes are supposed to have crusts. Ha!)

This same idea will work to make these Low Sugar Brownie Cheesecakes in the Crock Pot. Follow the recipe on this page and the directions above to make a chocolate version.

Or, if you want some No-Bake Cheesecake Varieties, check out the list below.

Can’t wait to hear how you like this Cheesecake in a Crock Pot idea!

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Strawberry Shortcake Waffles

I think it’s obvious that I’ve come to this conclusion about food: Why make it in the oven when you can make it in a waffle iron? This is most often true when trying to keep the house cool in the summertime. I love not having to turn on the oven!

Great Waffle Iron Hacks

After so many days of enjoying my waffle iron experiments, my family started suggesting more and more ideas for me. Hmm. Actually, it’s possible they were making fun of me. “Are you going to start making everything in the waffle iron now, Mom? Have you considered spaghetti?”

I don’t think they were serious, but don’t assume that I didn’t give it at least a few seconds of deliberation. I would have called it a Spaghaffle. But that sort of rhymes with awful and that’s where my brainstorm ended. You’re welcome.

shortcake waffle4

Other fun waffle iron experiments that actually work great:

Today’s new idea: Strawberry Shortcake Waffles. These turned out fantastic. Also, they are cute. This matters very much.

shortcake waffle 3

I adapted my original Strawberry Shortcake recipe and tried scooping it into my waffle iron. We went through several pounds of strawberries and a lot of homemade whipped cream the morning I first made these. Top with Strawberry Cheesecake Parfait filling if you want an even bigger treat!

Strawberry Shortcake Waffles

Strawberry Shortcake Waffles
 
Author:
Serves: 4-6
Ingredients
  • 1⅓ cups whole wheat flour (I use freshly ground whole wheat)
  • 1 teaspoon baking powder
  • 2 eggs
  • ¼ cup honey
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 4-5 cups of fresh, sliced strawberries
  • Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia or sugar added for sweetness)
Instructions
  1. Mix together flour and baking powder.
  2. Add in eggs, honey, oil, vanilla and milk.
  3. Mix well.
  4. Scoop ½ cup batter into a waffle iron and cook for 2-3 minutes or until golden brown.
  5. Repeat until all waffle cakes are completed.
  6. Serve with fresh strawberries and whipped cream

How to Make Strawberry Shortcake Waffles

Let’s keep the waffle iron recipes coming, shall we? Anybody have any new ideas for me? And please note that the idea of Tossed Salad Waffles have already been suggested, considered, and thrown out during a Coppinger Waffle Discussion. The sky is not the limit when it comes to waffle iron recipes. Just almost.

How to make fun and easy Muffin Waffles!

This kitchen hack is going to make your day. This is your busy morning, picky people, grab it and go breakfast or snack hack. Allow me to introduce you to Muffin Waffles!

waffle muffin 1

Is it a waffle. Nope, it’s a muffin. Ain’t that somethin?

Indeed. I think my waffle iron is going to find a permanent place on my counter-top beside my coffee pot what with the frequency I’ve been using it lately.

First I tried these Waffle Omelets. Then I made Egg and Cheese Hashbrown Waffles. Now we’re using the waffle iron to make Muffins? Yep! Someday soon we might actually use it make regular ol’ waffles too. Won’t that be a treat?

Why make muffins in a waffle iron? To avoid heating up the oven on a hot day! Also, you can make each Muffin Waffle special and to each person’s preferences.

To make Muffin Waffles, you can use any muffin recipe that is your favorite. Allow me to start you off with a huge list of our favorites

Want an even better idea? Mix up a batch of the Basic Muffin Batter I am about to share with you. Then as you make individual Muffin Waffles for your family members or guests, sprinkle in their choice of berries, chocolate chips, or other add-ins!

Basic Muffin Batter

5.0 from 1 reviews
Basic Muffin Batter
 
Author:
Serves: 18
Ingredients
  • 3 cups whole grain flour (I use freshly ground soft white wheat)
  • ⅓-1/2 cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 eggs
  • 1½ cups milk
  • ½ cup melted coconut oil or butter
  • Your favorite add-ins like chopped berries or chocolate chips
Instructions
  1. Mix together dry ingredients
  2. Whisk in eggs, milk, and oil until barely combined.
  3. For Muffins: Scoop mixture into 18-24 prepared muffin cups. Bake at 400 degrees for 20 minutes.
  4. For Muffin Waffles: Scoop ⅓ cup of batter into a hot waffle iron. Sprinkle on the add-in of choice. Cook for 3-4 minutes. Spread butter on the hot Muffin Waffle and serve!

Make Fun Muffin Waffles

There are more waffle iron ideas where this came from, so prepare yourself for the fun. I’d love to hear your suggestions for good add-ins to the Basic Muffin Batter!

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Honey Sweetened Peanut Butter Cups You Can Feed Your Family for Breakfast

This is how I begin every day:

fat-bombs-easy-and-delicious

And also this…

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They all go together for me now. I begin each day (if at all possible) with time in my chair with my Bible, my coffee, and a Chocolate Peanut Butter Fat Bomb.

Can you think of a better way to start the day? I think not.

I think the coffee and Bible are obvious, but you might be wondering – a Fat Bomb? For breakfast?

Absolutely, yes. I’ve gone from avoiding fat at all costs (in my teen and young adult years) to eating as much good fat as possible. In fact, I’ve discovered that the more good fat I eat, the better I feel. When I start my day with a Fat Bomb, I start my day with energy and a clear brain that actually functions.

I usually eat another Fat Bomb mid-afternoon, and sometimes at night before bed. I need the fat. You probably do too. Healthy fat is so very good for our bodies and minds.

Well, that’s my Fat Bomb story (thank you for asking), but what about everyone else in my family?

My husband eats a Fat Bomb here and there, loving them as much as I do (though he can eat most anything he wants without feeling crummy, so he doesn’t seem to crave these or need them like his fat-seeking wife). And our boys? Well, they just don’t like stevia-sweetened food. It’s okay. I probably wouldn’t have either when I was their age.

But here’s the thing: These sons of mine are growing to be enormous man-sized people. If I don’t have eggs and/or some kind of meat on the table every morning for breakfast, they pleasantly ask, “Is there something we can eat with protein?”

Yep, gone are the days they would eat a muffin and fruit and be fine for a few hours. These men need their meat. {mmm…bacon}

Thus, I have been playing with my Fat Bomb recipe to see if I can make them more palatable for my kids, which offers them protein and fat in the morning but keeps us from eating too many pigs (there’s no other way to say this).

Now, my youngest won’t touch these Fat Bombs because they have peanut butter in them. (He’s slightly allergic, but mostly, he can’t stand the taste.) But my other boys love these and as my 17-year old said, “Why would I ever need a regular peanut butter cup with all the sugar? These are phenomenal!”

So I now present to you a slightly altered Fat Bomb, sweetened perfectly with honey, and a fantastic choice for breakfast or a filling snack. What a great way to start the day! (For the record, I’m sticking with the stevia-sweetened Fat Bombs.)

Honey Sweetened Peanut Butter Cups

5.0 from 1 reviews
Peanut Butter Cups You Can Feed Your Family for Breakfast
 
Author:
Serves: 12
Ingredients
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • 2-3 Tablespoons honey
Instructions
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, honey, and peanut butter.
  2. Pour into 12 muffin lined muffin tins. (I prefer silicone liners for these.)
  3. Freeze for 20 minutes or refrigerate for 2 hours.
  4. Store in fridge and eat as needed.

These Silicone Muffin Liners are a rock star for this recipe.

Have you tried the Fat Bombs? Are you a stevia lover or a stevia hater? Think you might prefer these sweetened with honey?

Easy, Low Sugar, Mini Crustless Brownie Cheesecake Recipe

If you like cheesecake, and you like brownies, you will love these Mini Crustless Chocolate Cheesecakes. The combination of (only 6!) ingredients creates what becomes a Brownie Cheesecake!

Indeed, I’m sharing this now so you can make your weekend the best of the best. I’m always here for you. True friends offer recipes so you can make guilt-free Brownie Cheesecake. Oh yeah. Did I not mention you can eat these guilt-free?

chocolate-cheesecake2

Huge Perk: These cheesecakes are super low in sugar and use all real food ingredients.

The main sweetener in this recipe is Stevia (this is my favorite brand). But if you’re not a huge fan of stevia, you’ll love knowing that this recipe also includes a tiny bit of maple syrup. The maple syrup overshadows any of the bitterness stevia sometimes leaves behind. In my experience, the combination of these two sweeteners keeps this recipe very low in sugar but creates a perfect, delicious treat that is perfectly sweet!

easy-mini-crustless-baked-cheesecake

You might remember the sister recipe to this one: Easy, Low Sugar Mini Crustless Cheesecakes. I think I like those even better than this chocolate variety, and I think we all know how much I love chocolate. Now I’m thinking that I should make a batch of each, and pour them into the pan together to make a Chocolate Vanilla Cheesecake Combo. Hmmm….put that on your “can’t wait until Laura tells us about that” list.

Easy, Low Sugar, Mini Crustless Chocolate Cheesecakes

Easy, Low Sugar, Mini Crustless Chocolate Cheesecake Recipe
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

 

 

 

low-sugar-mini-crustless-chocolate-cheesecakes

Make These Cheesecakes EASY!

I always blend the ingredients for these cheesecakes in my Blendtec. It takes about 20 seconds. So easy! Also, I have a Silicone Baking Pan similar to this one that makes baking and cleaning up after these cheesecakes super simple. They pop right out of the pan right after cooling. The pan is BPA free and is very easy to clean!

silicone muffin pan

If you want more low sugar treat recipes, you’ll definitely want to check out this Low Sugar Treats, the Real Food Way eBook. It’s full of our family’s favorites!

Low Sugar Treats cover5

Here are more great cheesecake recipe ideas:

Some of the links in this post are my affiliate links.

Who of you is a cheesecake lover? Do you prefer chocolate or vanilla? Are you loving that we can have GUILT FREE cheesecake because of these recipes?!

Hot Vanilla Milk (3 Ingredients)

Hot cocoa is wonderful. Hot tea hits the spot. I think we all know how I feel about a lovely cup of coffee. (Best thing ever, in case you weren’t sure.) But this Hot Vanilla Milk is a fun option to offer when you need a little variety in your hot drink repertoire.

vanilla-milk

If you want to make it really special, add one of the fun Flavored Whipped Cream options I shared below. As fun as it is to hit a coffee shop sometimes for a special treat, it is not fun to pay $4-$5 per cup of delicious drink. This Hot Vanilla Milk and all the other fun drink options I listed below will save us all loads of money because we can make many great hot drinks at home!

Hot Vanilla MilkYum

Hot Vanilla Milk (3 Ingredients)
 
Author:
Serves: 3-4
Ingredients
  • 3 cups milk (I use whole milk)
  • 2 Tablespoons real maple syrup (give or take)
  • 1 teaspoon vanilla extract
Instructions
  1. Whisk milk and maple syrup together in a small sauce pan.
  2. Stir over low heat until milk mixture begins to bubble.
  3. Remove from heat and stir in vanilla extract.
  4. Serve right away.

hot-vanilla-milk

I will now make a list for you of all the hot drink recipes I’ve shared here through the years. With this Hot Vanilla Drink recipe, there’s a hot drink for every day of the week! Plus I included a few fun add-ins to the list. Hot drinks are fun. Hot drinks with flavored whipped creams are even better!

Homemade Hot Cocoa

What are your favorite hot drinks? Do you live in a cold-weather area? My family (here in Nebraska) is doing everything we can to stay warm right now.

Easy and Healthy Chocolate Peanut Butter Cups

I have eaten at least three of these Chocolate Peanut Butter Cups every single day since September. Please, you must join me in delighting in this simple, and apparently necessary, pleasure of life.

chocolate-peanut-butter-cups

Before I share more about this recipe, allow me to tell a story so that when you eat these in front of others, you will not make the same mistake I did.

See, it all started out back in September when I learned that I needed to add a significant amount of good fat to my diet if I wanted to improve my health, have more energy, and get rid of my brain fog. Seeing as I had no desire to lick coconut oil off a spoon or peel open a stick of butter like a banana, my quest to figure out how to easily eat all these good fats led me to discover these Chocolate Peanut Butter Fat Bombs.

They changed my life, and I’m not exaggerating. They are so very nourishing, made with loads of healthy fat and protein, and sweetened with stevia (stick with me though, even if you hate stevia). The fat bombs are delicious and I started feeling better immediately after I began eating several each day. Who knew? My body had been screaming for more nourishment from healthy fats!

Well, back to my story of what not to do.

We had company one weekend in October. I was eating a Fat Bomb while preparing breakfast. (Had to get my brain going, you know?) One of our guests walked in and asked, “Oh, what are you eating?” Suddenly I found myself in a quandary about how to answer. I could have simply said, “It is a healthy Peanut Butter Cup.” Right? Couldn’t I have just said that??

But no. I found myself launching into a very long narrative about my health journey during the past four years and how I’d been feeling awful during the past few months and couldn’t figure out what I could eat that wouldn’t make me feel awful.  The very minute I started the story, I wanted to stop. I quickly realized that the kind ears listening to my “what are you eating” explanation were on extreme overload and most definitely confused. But I couldn’t stop because I’d already started and for the life of me, I couldn’t figure out how to wrap it up. So I kept going on and on. I even found myself using phrases like “adrenal fatigue” and “intense detox.”

The poor dear. Some people want to know more about natural doctors and bad bacteria lurking in the gut. But some people just want to know, “Hey, what are you eating?”

So you guys. Make these, eat them, enjoy them, and let them nourish you. But for the love of pleasant conversation, when an innocent person asks you what you’re eating just say, “It’s a healthy Chocolate Peanut Butter Cup.”

Now, it is Christmastime and treats are fun at Christmas. That’s why I’m re-sharing this recipe. But today I’m calling them Healthy Chocolate Peanut Butter Cups to ease the pain of anyone you might be having a conversation with over the holidays. You are so very welcome.

Healthy Chocolate Peanut Butter CupsYum

(Let’s all practice saying it together:
They say: What are you eating?
We say: “It’s a Healthy Chocolate Peanut Butter Cup.”
There now. Was that really so hard?)

Easy and Healthy Chocolate Peanut Butter Cups
 
Author:
Serves: 12
Ingredients
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • Liquid stevia to taste (I use 1½ droppers full of NuNaturals Brand.) OR 2-3 Tablespoons of honey or maple syrup
Instructions
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, and peanut butter.
  2. Once melted and mixed, remove from heat and stir in stevia.
  3. Pour into 12 muffin lined muffin tins.
  4. Freeze for 20 minutes or refrigerate for 2 hours.
  5. Store in fridge and eat as needed.

By the way, these really taste best when they are right out of the fridge!

healthy-chocolate-peanut-butter-cups

I love that these are completely free of sugar when made with stevia. But if you don’t like or don’t have stevia, you can use maple syrup or honey instead. These will still be wonderful for you and only lightly sweetened.

I use silicone muffin cups like these when I make these “Healthy Chocolate Peanut Butter Cups.” This makes it so very easy!

Ever found yourself in an uncomfortable conversation while trying to explain something “weird” that you’re eating? Fun times.

Easy Low Sugar Pumpkin Cheesecake Whip

Who even cares about a cheesecake crust? I’ve always been in it for the cheesecake filling anyway. Therefore, I have been making Pumpkin Cheesecake Filling and eating it with a spoon right out of a bowl.

For breakfast.

pumpkin-cheesecake-in-a-bowl

The way I see it, I’m eating a vegetable for breakfast, so I’m getting nourishment. I’m also eating good fat, so I stay full for longer than five minutes.

What else? Well, there’s hardly any sugar in this, so I feel no guilt that way, nor do I experience a mid-morning sugar crash. I should add to all of the above that this Pumpkin Cheesecake Whip tastes like spoonfuls of holiday happiness.

So between the vegetable thing, the good fats, the low sugar content, and the fact that this tastes wonderful – I think our holiday season will continue to get better by the bowlful.

Also, it only takes five minutes to make. This is what every Christmas recipe should be like.

Easy Low Sugar Pumpkin Cheesecake WhipYum

Easy Low Sugar Pumpkin Cheesecake Whip
 
Author:
Serves: 6-8
Ingredients
  • 2 8-ounce packages softened cream cheese
  • 1½ cups heavy whipping cream
  • 2 cups pureed pumpkin
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 Tablespoons real maple syrup plus liquid stevia to taste (I used 2 droppers full of stevia)
Instructions
  1. Blend all pumpkin cheesecake filling ingredients together until smooth.
  2. Chill in refrigerator for at least two hours before serving.

easy-low-sugar-pumpkin-cheesecake-whip

Now let’s just say you’re a “gotta have a cheesecake crust” sort of a person. This is no problem. I have a crust recipe that is also low in sugar and incredibly delicious. You’ll find this recipe here.

no-bake-pumpkin-cheesecake

Or say you want a cheesecake crust, but you also want your cheesecakes to be cute and little and ready to serve to individuals. This is also no problem. I have Pumpkin Cheesecake Cups for you. You’ll find that recipe here.

Pumpkin Cheesecake Bites

Now, it doesn’t take too much reading to realize that these are all the same recipe, just tweaked slightly to make them crustless, regular crust, or individual cup-sized crusts. We aim to please, and also we are suggesting that you eat cheesecake for breakfast, so now’s who’s your best friend?

No need to answer that. I mean, go ahead, though, if you want to.

 

Easy, Low Sugar, Mini Crustless Cheesecake Recipe (and an amazing Blendtec Giveaway!!)

This has got to be one of my most exciting giveaways to share with you! Why? Because ever since I invested in a Blendtec my kitchen life has become soooo much simpler! I wish I could give one to every person reading this.

I haven’t splattered cream all over my countertops and walls in months. Why? Because I don’t have to whip cream using my hand mixer anymore. Instead, I pour cream into my Blendtec and it whips it for me in less than 30 seconds. It is so, so easy.

I use my Blendtec for homemade applesauce now, throwing cooked apples in peel and all, and it makes beautifully smooth sauce. I use my Blendtec to mix muffin batters, cake batters, cheesecake, and so much more. Of course I use it for smoothies and all the normal blender needs. I use it at least once every day if not three times.

But about the cheesecake! Please allow me to introduce you to one of my favorite new recipes to make:

easy-mini-crustless-baked-cheesecake

I throw the five ingredients into my Blendtec, whip it for a few seconds until it is smooth, pour it into muffin cups, and bake. The stevia sweetens it, the small amount of maple syrup takes away any stevia aftertaste, and I’m left with the most delicious treat!

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blendtec3

blendtec-2

Here’s the recipe, and check out the wonderful giveaway below!

Easy, Low Sugar, Mini Crustless CheesecakeYum

5.0 from 12 reviews
Easy, Low Sugar, Mini Crustless Cheesecake Recipe (and an amazing Blendtec Giveaway!!)
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

easy-low-sugar-mini-crustless-cheesecakes

My family likes pouring homemade fruit sauces over the cheesecakes!

So you say you’d like to win a free Blendtec?

They are certainly amazing. I’m definitely using mine frequently as I prepare for Thanksgiving!

The Blendtec folks took my very own Oh Good Gravy recipe and adapted it to make in the Blendtec! They created a downloadable recipe card for everyone to have for free!

blendtec-recipe-cards-vectors_gravyDownload the Blendtec Oh Good Gravy Recipe Card Here

Now the fun really begins!

Enter the Rafflecopter below for a chance to win your very own Blendtec! You want this on your Christmas list!

a Rafflecopter giveaway

Huge thanks goes to Blendtec for providing a Blender for me and also one for you!

Why You Should Eat Fat Bombs (and a Recipe!)

A few weeks ago while researching how I could add more fat into my diet, I came across this recipe for Fat Bombs.

fat-bombs-easy-and-delicious

That, my friends, is a Fat Bomb. They look like something terribly naughty. But instead, they are full of so much good nourishment! Your day just took a turn for the better. You have no idea how happy I am to share these with you!

Have you ever even heard of Fat Bombs? I sure hadn’t. But the biggest question is: why would I try to see how I could add more fat to my diet?

Well, I’ve been reading and studying more about regulating my hormones and blood sugar and keeping my adrenals functioning well – you know. Just a little light reading. Everything keeps pointing me back to “eat a lot of protein” and “eat a lot of good fats.” Hey, you don’t have to tell me twice.

Now, protein is an easy one for me. I love and crave meat most of the time. But I have been realizing that getting plenty of fat is a little bit more difficult (beyond what is naturally in the meat I’m being forced to eat). I’ve tried eating spoonfuls of coconut oil, but it’s just weird and I don’t love it.

diary3

See here’s the funny thing: I find that I mostly use butter and coconut oil in baked goods. But I’m no longer eating many baked goods. I can stir some butter into my veggies, but that’s still not very much fat. Cream in my coffee? Sure, but I’m trying to cut back on caffeine too (prayers welcome).

I’d be mad at my hormones and blood sugar and adrenals about all of this, but my quest to find wellness for all of these led me to find out about these Fat Bombs. So ALL IS FORGIVEN.

fat-bombs-rock

Everyone else can have their sugary cakes and cookies and I don’t even care because I get to eat Fat Bombs. They are kind of a cross between a Peanut Butter Cup and a Huge Piece of Fudge. No one feels sorry for me now. Everyone is jealous. But not to worry. I am here to share the recipe so that you, too, can make Fat Bombs.

Now, first, a warning: If you are expecting these to taste super sweet like a piece of Christmas fudge or an actual peanut butter cup, you will be disappointed. But if you appreciate the need to cut back on sugar and you prepare yourself for a lightly sweetened peanut butter chocolate treat, you will bite in and be so happy that you get to eat many bites before it’s gone. Yes, you will be so, so happy.

You will offer them to your family, saying something like, “These are so amazing!!!! You won’t like them, though.

This is how things normally work with my family now. My husband is totally digging my sugarless, stevia-sweetened or otherwise very low sugar treats. Our boys are more skeptical. I’ve cut down the sugar drastically in our household, and they’ve barely noticed and are just fine with muffins, cookies, and cakes with the sugar cut down. But the stevia-only treats? They are not fans.

But as for me, I’m loving the Fat Bombs. So far I’ve only made a Chocolate Peanut Butter variety but a little Pinterest searching told me there are other kinds that I should try. Okay then. If you’re going to twist my arm.

Chocolate Peanut Butter Fat BombsYum

5.0 from 2 reviews
Chocolate Peanut Butter Fat Bombs
 
Author:
Serves: 12
Ingredients
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • Liquid stevia to taste (I use 1½ droppers full of NuNaturals Brand.)
Instructions
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, and peanut butter.
  2. Once melted and mixed, remove from heat and stir in stevia.
  3. Pour into 12 muffin lined muffin tins.
  4. Freeze for 20 minutes or refrigerate for 2 hours.
  5. Store in fridge and eat as needed.

chocolate-peanut-butter-fat-bombs

Isn’t it happy irony that these also have protein in them? It’s like I’m getting a two for one on needed nutrients here.

Note: These do not taste as yummy when they are room temp. Keep them cold and eat them directly out of the fridge. Take it from me.

Fun Fat Fact: It’s hard to over-eat these. After two bites I always think that I will finish one and enjoy a second because I’m loving it so much. But by the time I finish the one, I am full and satisfied, ready to stop eating. Then I stay full for a couple of hours, which is great because I typically need to eat little bits all day long.

I love this about good fats. They satisfy. (As opposed to empty carbs or bad fats that tell your body that you need more in order to be satisfied, so we tend to over eat them.)

Why Good Fat is Good

  • It gives us energy. (So don’t eat fat if you prefer to be lethargic.)
  • It builds healthy cells.
  • It helps our bodies use Vitamins A, D, E, and K.
  • It helps us have healthy skin, as well as helps our other organs to be protected. (Skin is an organ. I always forget this, but I think it’s so cool.)

So there you go. We all need to be eating good fats. These Fat Bombs make eating good fats extremely fun and happy, and they only take a few minutes to stir together.

Oh how I hope you like the Fat Bombs as much as I do. Best treat ever. (So says the girl who hasn’t had a cookie for a very long time.)

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Simple Meals is where it’s at, my friends! You will love this!!

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