Craving a decadent dessert that won't derail your keto diet? Get ready to discover the ultimate sweet treat that will make your taste buds dance and your macros sing! These No-Bake Cream Cheese Fat Bombs are not just a dessert—they're a delicious revolution in low-carb indulgence. Imagine creamy, melt-in-your-mouth cheesecake bites that are so rich and satisfying, you won't believe they're actually healthy. Whether you're a keto dieter, a dessert enthusiast, or simply someone who loves incredible flavor without the guilt, these fat bombs are about to become your new obsession!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 12 bites
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/4 cup almond flour
- Pinch of salt
Instructions
- Ensure all ingredients are at room temperature, particularly cream cheese and butter, to achieve a smooth mixture without lumps.
- In a large mixing bowl, combine softened cream cheese and softened butter. Use an electric mixer or stand mixer to blend until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Add powdered erythritol to the cream cheese mixture and continue mixing on medium speed until the sweetener is fully incorporated and the mixture is light and fluffy.
- Pour in vanilla extract and mix briefly to distribute evenly throughout the mixture.
- Gradually add almond flour and pinch of salt, mixing on low speed until just combined. Be careful not to overmix.
- Line a mini muffin tin with silicone or paper liners to prevent sticking and make removal easier.
- Using a small cookie scoop or spoon, evenly distribute the mixture into 12 muffin cups, filling each approximately 3/4 full.
- Place the muffin tin in the refrigerator and chill for at least 2 hours or until the fat bombs are firm and set.
- Once chilled, remove from refrigerator and serve. Store remaining fat bombs in an airtight container in the refrigerator for up to 5 days.
Tips
- Temperature is Key: Ensure all ingredients are truly at room temperature to guarantee a smooth, lump-free mixture.
- Mix Carefully: Use an electric mixer and scrape down bowl sides to achieve a perfectly creamy texture.
- Don't Overmix: When adding almond flour, mix just until combined to keep the texture light.
- Chill Thoroughly: Patience is crucial—let fat bombs set for at least 2 hours for the best consistency.
- Storage Hack: These fat bombs keep well in an airtight container in the refrigerator for up to 5 days.
- Optional Enhancements: Consider adding a sprinkle of cinnamon or a few sugar-free chocolate chips for extra flavor variation.
- Portion Control: Use a small cookie scoop for uniform, perfectly sized bites.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 2g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
