BIRTHDAY CAKE FAT BOMBS
INGREDIENTS:
*4 oz. full fat cream cheese, softened
*4 tbsp. unsalted butter, softened
*2 tbsp. no sugar added, natural, creamy almond butter or natural peanut butter
*1 tsp. vanilla extract
*2 tbsp. granulated Stevia or other low carb granulated sweetener to taste
*1/4 cup almond flour
*2 tbsp. sugar free sprinkles
INSTRUCTIONS:
- Beat the cream cheese, butter, almond butter and sweetener at medium speed with an electric mixer until creamy
- Add the almond flour and vanilla extract and beat until blended.
- Cover the dough and freeze for 30 minutes or until hard enough to form balls.
- Bring the dough out of the freezer and roll into balls about 1 tablespoon in size. Place rolled balls into purple silicone molds.
- Freeze the balls for 15 minutes.
- Remove the balls from the freezer.
- Sprinkle each ball with sprinkles.
- Keep the balls in an airtight container in the freezer until ready to serve.
PUMPKIN SPICE FAT BOMBS
INGREDIENTS:
*Avocado oil cooking spray
*1/2 cup pecans
*1/2 cup coconut oil
*4 oz. cream cheese, softened
*1/2 cup pumpkin puree
*1/4 cup monk fruit sweetener
*2 tsp. pumpkin pie spice
*1/4 tsp. cinnamon
INSTRUCTIONS:
- In a small pan over medium heat, spray avocado oil cooking spray and toast pecans until fragrant. Remove from heat and set aside to cool. (For nut-free fat bombs, skip this step.)
- In a medium sized pot over medium low heat, heat coconut oil until melted and cream cheese until softened. Pour coconut oil and cream cheese mixture into mixing bowl.
- To mixing bowl, add pumpkin puree, golden monk fruit sweetener, and pumpkin pie spice. Using an electric mixer, mix mixture until smooth and incorporated.
Place silicone mold in freezer and freeze until solid, about 4 hours, before popping fat bomb out from silicone mold cavities.
CHOCOLATE CHIP FAT BOMBS
INGREDIENTS:
*4 oz. full fat cream cheese
*1/2 cup sugar-free chocolate chips
*1/4 cup creamy almond butter or natural peanut butter
*4 tbsp. salted butter
*3 tbsp. granular swerve or 5 tbsp. confectioners swerve
*1 tsp. vanilla extract
INSTRUCTIONS:
- Let cream cheese, nut butter, and butter sit at room temperature until softened, about 1 hours. Then microwave cream cheese in small bowl until very soft and pliable, about 10 seconds.
- Beat all ingredients in large bowl using electric hand mixer until well-mixed without any butter or cream cheese clumps, scraping down beaters and sides of bowl as needed. Divide batter among purple silicone molds using back of spoon yielding 16 to 18 total fat bombs.
- Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to re-sealable bag in freezer.
PEANUT BUTTER FAT BOMBS
INGREDIENTS:
*4 oz. full fat cream cheese
*1/4 cup natural creamy peanut butter, room temperature
*2 tbsp. granular swerve or 3 tbsp. confectioners swerve
INSTRUCTIONS:
- Mix Peanut Butter & Sweetener: Stir together peanut butter and sweetener in medium bowl using spoon until combines, a few minutes, scraping down spoon and sides of bowl as needed.
- Stir in Cream Cheese: Microwave cream in separate bowl until very soft and pliable, about 10 seconds. Add cream cheese to bowl with peanut butter mixture and vigorously stir until very smooth and completely combined, a few minutes.
- Freeze & Serve: Divide batter among round silicone molds using back of spoon, making 12 total fat bombs in 2 trays. Freeze until solid, about 2 hours. Serve frozen, and transfer any leftovers to re-sealable bag.
ATEASE is a military-owned family business based in Bath, Maine. We strive to distribute long lasting, high quality, feel good home products. If you have any questions, please reach out at Ateaseaccents@yahoo.com.
