Cream Cheese Fat Bombs Recipe

Heart shape Fat Bombs in pink and green colour on a plate

Cream Cheese Fat Bombs Recipe

This deliciously smooth, rich, and flavorful tasty Cream Cheese Fat Bombs Recipe is a perfect addition if you need to up your fat intake and have a sweet craving in your lifestyle. Fully Low Carb, Gluten-Free, and Diabetic Friendly, those No-Bake Keto Fat Bombs are perfect bite-sized portions for in-between your meals, always stored in the freezer.

Course Desserts

Cuisine International

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Prep Time 15

Additional Time 1

Total Time 1 15

Servings

Calories 63kcal

Author Zuzana Paar

Equipment

1 Hand Blender
Jars for whisking
Silicone forms

Ingredients

1/4 Cup Butter
1/4 Cup Coconut Oil
1/2 Cup Cream Cheese
Lemon Juice and Zest from 1 Lemon
3 Tablespoons Sweetener
Little Natural Coloring possible to use a bit of juice from a fruit or LC syrup

US Customary - Metric

Instructions

Prepare all of your ingredients together on the kitchen counter.
Add all of the ingredients one by one into a big jar or a whisking jar.
Using a hand blender, whisk all together into a smooth, creamy consistency.
Once everything is mixed into a smooth consistency, and you wish to follow the steps of coloring your fat bombs, separate them into two jars.
Add your natural coloring into each jar.
Whisk each container together with the coloring until you get the desired color.
Once you are satisfied with the colors, fill your molds with the mixture.
For the whole mixture to set correctly and avoid the bubbles, gently bang the molds against the kitchen counter a few times.
Place in the freezer for 1 to 2 hours.

Video

Notes

Ingredients - should all be at room temperature, so they combine thoroughly and integrate one into another. It will also prevent curdling, just in case one of the ingredients will be cold.
Molds - any small bite-size molds will work. I have used hearts as those were made for Valentine’s.
Coloring - is optional, and you can also use homemade natural colors, where you boil your berries and let them cook until most of the water evaporates.

Nutrition