In a mixing bowl, combine the cake mix and the 3 eggs until well blended.
Press the brownie batter into a well greased 9x9 baking dish.
Bake for 15-20 minutes until cooked through.
While the brownies are baking, add the butter into a saucepan on the stove over medium-low heat.
When the butter has melted, whisk in the brown sugar substitute and the heavy whipping cream. Cook the mixture without stirring for 15 minutes or until it forms a thicken browned caramel sauce. If it starts to separate, add a splash of water, and it should easily come back together.
Once the brownies have cooled a bit, pour the caramel sauce over the top of them.
Sprinkle the peanuts onto the caramel sauce, and place the mixture into the freezer for 30 minutes to set.
Place the chocolate chips and the coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
Drizzle the chocolate mixture over the top of the brownies.
Return the brownies to the freezer for an additional 30 minutes.
Slice the brownies into 25 equal sized fat bombs and serve.
Net Carbs: 2
Keyword low carb fat bombs, no sugar fat bombs
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