Peanut butter fat bombs! Only three ingredients to make this no-bake frozen treat: cream cheese, creamy peanut butter, and your sweetener of choice. They taste like mini peanut butter cheesecakes, and are great bite-sized snacks for summer. Perfect for anyone on a keto or low carb diet.
4oz wt.cream cheese (half of a standard 8 oz wt. brick)
1/4cupcreamy peanut butter (2 oz wt.)(this is unsweetened, natural peanut butter)
Let the cream cheese and peanut butter sit at room temperature until softened before continuing with the recipe.
In a bowl, combine peanut butter and the sweetener, stirring until well-mixed.
In a separate bowl, microwave the cream cheese for about 5 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
Add cream cheese to the bowl with the peanut butter mixture. Vigorously stir until very smooth.
Divide the batter into 14 round silicone molds. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.