Prep Time: 15 minutes
Chill 1 hour: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 15 fat bombs, about 2 tbsp each
Calories: 149 kcal
Ingredients
Fat Bombs:
β 8 oz cream cheese softened to room temperature
β 1 cup unsalted butter softened
β 1/2 cup sweetener I used Swerve
β 2 teaspoons cinnamon
β 1 teaspoon pure vanilla extract
Frosting:
β 2 oz cream cheese softened to room temperature
β 1 tablespoon heavy whipping cream
β 1 tablespoon sweetener I used Swerve
β 1/4 teaspoon pure vanilla extract
Instructions
Fat Bombs:
In a mixing bowl, using an electric mixer, mix all ingredients until smooth and well-combined.
Cover the bowl with plastic wrap and chill for 30 minutes.
Remove mixing bowl from refrigerator and form mixture into balls using a 2 tablespoons cookie scoop or flatten into silicone mold cavities.
Transfer fat bombs to the freezer to harden for 45 minutes.
Frosting:
Using an electric mixer, mix all the ingredients until fully incorporated.
Drizzle frosting over the fat bombs and sprinkle with cinnamon powder on top.
Nutrition Facts
Keto Snickerdoodle Cheesecake Fat Bombs
Amount Per Serving
Calories: 149 Calories from Fat 135
Fat: 15g
Saturated Fat: 10g
Cholesterol: 43mg
Sodium: 197mg
Potassium: 50mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Protein: 2g
Vitamin A: 483IU
Calcium: 36mg
Iron: 1mg
RECIPE VIDEO