The Best Keto Cream Cheese Fat Bombs You’ll Ever Make
This simple keto fat bomb recipe is made with just cream cheese, peanut butter, butter, vanilla extract, sugar free chocolate chips and Swerve (or the low carb sweetener of your choice). And let me tell you, they are absolutely divine! Just one of these little low carb cookie dough fat bombs crushes your sweet cravings.
If you like edible cookie dough, you’re going to love these even more. Once frozen, they have a beautiful texture and they tend to last a lot longer than eating them soft. I have to chase my husband and kids away from the freezer or they will disappear.
Looking for easy keto desserts? Here’s how to make the best little craving crushers. No baking required!
Simply use a mixer to cream everything together, and then fold in the chocolate chips. At this point, try not to eat the entire bowl by the spoonful.
Use a cookie scoop or spoon to make small bite-size balls, and then place them on a parchment lined baking sheet for the freezer. Allow them to freeze for about an hour, and then store them in ziplock bags in your freezer.
If you happen to have a silicone mold, making these is even easier. These guys tend to stick, so I wouldn’t try using a plastic ice cube tray (I’m only telling you this because I had a serious fail attempting it). Learn from my mistake!
If you're looking for a low carb dessert recipe, these quick and easy fat boms are absolutely heavenly! They're super simple to make with cream cheese, peanut butter, butter, vanilla and swerve. Mix everything together and simply store in your freezer in bite-size pieces.
- 1 (8oz) package cream cheese (softened)
- 6 tbsp peanut butter (no sugar added)
- 3 tbsp butter (softened)
- 1 tsp vanilla
- 1/3 cup swerve
- 1/3 cup sugar-free chocolate chips
With the exception of the chocolate chips, use a mixer to cream everthing together.
Fold in the chocolate chips.
Use a small cookie scoop or spoon to scoop the dough onto a parchment paper lined cookie sheet or container small enough to fit into your freezer (you can also use sililcone molds).
Freeze for about 1 hour, and then store in ziplock bags in your freezer.
Don’t forget to pin and save for later! 🙂