Low Carb Peanut Butter Fat Bombs

• 1/2 cup coconut oil
• 1/2 cup peanut butter (I use Peter pan creamy as it has only a few carbs)
• 1/2 tbsp splenda

1. Combine all ingredients in a pot and heat over medium heat until smooth.
2. Pour into small molds or a small cupcake pan.
3. Allow to freeze for 30-60 minutes
4. Remove from molds and store in a Ziploc freezer bag.

coconut oil, peanut butter, splenda

Taken from cookpad.com/us/recipes/345996-low-carb-peanut-butter-fat-bombs (may not work)