Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Full fat cream cheese, at room temperature ( (4 oz))
  • 1/4 cup Unsalted butter
  • 1/4 cup Heavy Whipping Cream
  • 2-3 tbsp Low Carb Sugar Substitute
  • 1 tsp Vanilla Extract
  • 1 tsp lemon zest (Optional)
  • 2 tbsp Sugar Free Strawberry Jam (Optional)

Instruction

  • In a large bowl, add the cream cheese and butter. Using a hand blender, whisk until combined and no lumps remain.
  •  Add the heavy cream and whisk until light and fluffy.
  • Add the erythritol and vanilla extract, and whisk until combined.
  • You can use this mixture for the fat bombs, or you can carry on to add more flavoring. For this recipe we decided to add 2 tbsp of blended strawberries and lemon zest. Fold in a manner to achieve ribbons.
  • Freeze the mixture for 30 minutes to allow it to firm up.
  • Once firm, use a cookie scooper to shape the fat bombs into balls. Place in a cupcake silicone mold, or a lined cupcake tin.
  • Freeze for 1-2 hours to allow them to firm up properly.
  • Enjoy them as is or dip it in chocolate or shredded coconut.
  • Store in a ziploc bag in the freezer for up to 2 weeks. Take them out 10 minutes before eating to allow them to soften a little bit.