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Lau's Healthy Life

By Lauren Holden

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“PB & J” Craving Cups [keto, paleo, vegan, low-carb, sugar-free]

March 31, 2019

These are super versatile, filling, & SO delicious. If you are struggling with sugar cravings, have a batch of these on hand to stop them in their tracks!

peanut butter and jelly fat bombs

If you have checked out some of my previous recipes you know how much I love Lakanto sweetener. It’s an erythritol + monk fruit-based sweetener. I find it super authentic to ‘real’ sugar & it doesn’t upset my digestive system like other calorie sweeteners often do. I used the powdered one in this recipe & you can find it here (US) or here (Canada)!

Also, I encourage you to get creative with these! I used cashew butter & raspberries but you can also use all-natural peanut butter & strawberries. You can use sunflower seed butter (peanut/nut-free option that tastes very similar to peanut butter) & blueberries. Mix it up & use what you have on hand!

low carb fat bombs

Another thing, the ‘berry’ topping gets much harder than the creamy base, so I always take these out of the freezer at least 10 minutes before eating them to let the top soften, or else it’s way too hard to eat. I also recommend storing them in the freezer & not the fridge as the ‘berry’ part tends to melt in the fridge from my experience. They are best kept in the freezer until 10-15 minutes before you want to enjoy!

I am going to not waste any more time & get right into the recipe! Make sure to tag me on Instagram if you make them!

Print Recipe
"PB & J" Craving Cups [keto, paleo, vegan, low-carb, sugar-free]
These are super versatile, filling, & SO delicious. If you are struggling with sugar cravings, have a batch of these on hand to stop them in their tracks!
Servings
cups
Ingredients
Berry Topping
  • 1/2 cup Berries of choice I used frozen raspberries, but like I mentioned above, get creative & use what you have on hand!
  • 2 tbsp Nut/Seed butter of choice I used cashew butter
  • 1/4-1/3 cup Water/Nut milk to blend I used unsweetened cashew milk
Creamy Nut Butter Base
  • 1/3 cup Nut/Seed butter of choice I used cashew butter
  • 1/4 cup Coconut butter (aka manna) Melted (mixes best this way)
  • 1/4 cup Avocado oil Or more coconut butter, coconut oil, or oil of choice
  • Pinch Pink or Celtic Sea Salt
  • 1/2 tsp Vanilla extract
  • 2-4 tbsp Sweetener of choice I used powdered Lakanto (linked above)
  • 2-4 tbsp Collagen Peptides Optional * Omit for vegan option
Servings
cups
Ingredients
Berry Topping
  • 1/2 cup Berries of choice I used frozen raspberries, but like I mentioned above, get creative & use what you have on hand!
  • 2 tbsp Nut/Seed butter of choice I used cashew butter
  • 1/4-1/3 cup Water/Nut milk to blend I used unsweetened cashew milk
Creamy Nut Butter Base
  • 1/3 cup Nut/Seed butter of choice I used cashew butter
  • 1/4 cup Coconut butter (aka manna) Melted (mixes best this way)
  • 1/4 cup Avocado oil Or more coconut butter, coconut oil, or oil of choice
  • Pinch Pink or Celtic Sea Salt
  • 1/2 tsp Vanilla extract
  • 2-4 tbsp Sweetener of choice I used powdered Lakanto (linked above)
  • 2-4 tbsp Collagen Peptides Optional * Omit for vegan option
Instructions
  1. In a mixing bowl, add all of the ingredients together for the creamy base.
  2. Scoop/pour into silicon molds or a lined muffin pan.
  3. Place in the freezer to harden while you make the topping.
  4. In a powerful blender, add all of the ingredients for the berry topping. Start with only a small amount of water/nut milk so the mixture remains as thick as possible. Add more as needed to get the blender moving so it becomes smooth, thick & creamy. You may need to stop & scrape the sides regularly depending on your blender.
  5. Remove the nut/seed base from the freezer & evenly top with the berry mixture. I added a frozen strawberry to the top of each one as well, then placed back into the freezer to fully harden.
  6. Once hardened, I removed from the silicon mold/muffin liners & stored in a container in the freezer. Remove from freezer 10-15 minutes before enjoying to all the berry topping to slightly soften! Enjoy!
Recipe Notes

***The 'berry' topping gets much harder than the creamy base, so I always take these out of the freezer at least 10 minutes before eating them to let the top soften, or else it's way too hard to eat. I also recommend storing them in the freezer & not the fridge as the 'berry' part tends to melt in the fridge from my experience. They are best kept in the freezer until 10-15 minutes before you want to enjoy!

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