When a high-carb dessert problem comes along, whip it into keto fat bombs for a quick treat. Take a look at how easy it is to create some frozen peanut butter whips in only 5 minutes.
With apologies to Devo for the intro above, first let me just say how my love affair with the decadent (yet, healthy!) ingredients in this recipe have blossomed over the years….
My Love Affair With Chocolate & Peanut Butter (C & PB)
Long before I recited my wedding vows to my husband, I fell in love with C & PB. And now I enjoy them as quick keto fat bombs low carb treats like these frozen peanut butter whips.
The holy matrimony of the two provided me with nutritive, emotional, and dare I say, spiritual sustenance.
For better, for worse, for richer, for poorer, in sickness and in health, until death do us part, chocolate and peanut butter will be a part of my life.
Through stressful times at work and through hormonal challenges (ok, outbursts; sorry my dear hubby!), C & PB have always been there for me.
When I’m feeling down, my quick to make dairy-free chocolate peanut butter fudge always comes through!
The End of Marriage to Chocolate & Peanut Butter?
But since 2001, I’ve had to eat low carb for health reasons.
Did that mean I had to divorce C & PB? No way! I believe in the sanctity of marriage! So I’m still enjoying treats like frozen peanut butter whips keto fat bombs.
Rather than abandon C & PB for good, I sought relationship counseling with the two. Not from a therapist, but through the advice of online nutrition resources.
I researched the best dark chocolate for health benefits.
And as for my favorite legume, I concluded after much deliberation that organic peanuts are safe to eat, and are a healthy low-carb snack in moderation (unless you’re deathly allergic to them, of course, in that case use a substitute like sunflower seed butter).
Peanut Butter Whips: Low-Carb & Still Delicious
So although I’ve had to tweak how I make my desserts to stay low carb, I haven’t had to sacrifice taste or quality.
This recipe for peanut butter whips is no exception. If anything, after you eat low carb for a few weeks, your taste buds will reset.
Eating conventional chocolate and peanut butter will eventually taste saccharine after you go low carb. In fact, do you remember that hilarious “bitter beer face” commercial?
You might not remember the brand of beer. (Keystone Light; ironic considering how I can’t imagine how drinking Keystone Light won’t give you bitter beer face.)
What does bitter beer face have to do with chocolate and peanut butter?
You see, if you’re used to eating conventional C & PB (think: Hershey’s, Cadbury, Jiff, Skippy), after you go low-carb for a few weeks, eating C & PB with added sugars will trigger a bitter beer face.
Your taste buds will be so offended by eating anything with added sugars.
However, if you’re wondering how it’s possible for heavy whipping cream, ganache and peanut butter can be considered remotely healthy, here’s how….
Fat’s Your Friend
If the majority of your diet is low-starch veggies and smart fats, with a modest amount of lean protein and fruit, there’s room in your belly for a non-judgmental serving of dessert.
I’m not saying that if your normal meals are healthy that you can go all out with dessert. On the contrary, what I’m implying is that you can enjoy a decadent dessert daily … as long as it’s low carb.
How is heavy cream healthy? Heavy whipping cream provides dietary fat. Dietary fat keeps you full and prevents cravings for sugary treats.
Low-fat and non-fat desserts are a recipe for dietary disaster. With no fat to provide satiety, they lead to overeating and high-carb snacking.
If possible, use raw cream. Depending on what state you live in, you may or may not be able to purchase raw dairy.
Raw cream is very expensive. But it’s delicious and offers the health benefit of probiotics for your gut.
Now, if you’re allergic to dairy, you can substitute with coconut cream. Personally, I tolerate organic and raw dairy well but I love the taste of coconut cream.
Health Benefits of Low Carb Dessert Whips
To get the most health benefits from these peanut butter whips, use dark chocolate that’s at least 70% cacao. Anything less is pretty much milk chocolate and offers little benefit.
And don’t skimp on the peanut butter. Buy a high-quality, organic one. Conventional peanut butter contains pesticides.
Some of my other delicious low carb recipes using this yummy spread include a peanut butter cheesecake, peanut butter mousse, peanut butter fudge, and coconut flour peanut butter cookies.
To sweeten this recipe, you can use stevia. There’s some debate as to whether or not stevia raises insulin.
Stevia, which is a natural plant extract, might induce a slight insulin response at most, but it has virtually no effect on blood sugar.
So I think stevia is safe to bake and cook with. It’s certainly better for you than most other sweeteners.
Another natural sweetener I recommend is monk fruit extract. Also called, Luo Han Guo, monk fruit is another all-natural sweetener substitute that won’t raise your blood sugar.
You can also try Swerve. It’s a sugar alcohol.
Some sugar alcohols pose digestive problems. But not Swerve because it doesn’t reach the large intestines, so you don’t get the bloating.
Who knew? A peanut butter whip recipe that’s low in sugar, offers health benefits and won’t expand your waist line….
Sounds like a match made in heaven. Enjoy!
Peanut Butter Whips Keto Fat Bombs Recipe
Peanut Butter Whips Frozen Fat Bombs
Ingredients
PB whips
- 1 1/2 cups heavy whipping cream or coconut cream
- 1 tsp vanilla extract
- 2 Tbsp peanut butter
Ganache
- 2 squares 1oz of 100% bakers chocolate.
- 1/4 cup heavy whipping cream or coconut cream
- 10 drops liquid stevia
- 1.5 tsp low carb sweetener
- 1/8 tsp vanilla extract
Instructions
- In a mixing bowl, whip the 1-1/2 cups heavy whipping cream until soft peaks form.
- Add the vanilla extract and peanut butter. Mix with fork or whisk until combined.
- Place into a quart size baggie. Cut a small hole in the tip.
- Line a muffin pan or use silicone molds. Squeeze out mixture in muffin molds. (I used a large muffin pan and made 6 large whips. You can also do this with mini muffin pans.)
- Freeze for at least 1-2 hour.
To make ganache:
- In a microwave safe bowl, microwave heavy whipping cream until it boils ~30s.
- Add bakers chocolate to heavy whipping cream to melt (I opt to not heat the chocolate as to not burn it)
- Once chocolate is melted, add the remaining ingredients. Mix until combined.
- Let mixture come to room temperature then dip each frozen whip into to coat the bottom. Place on a parchment lined tray and freeze. Store in covered container in the freezer.
Notes
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
