Ingredients
Scale
- 8 oz Cream cheese, softened to room temperature
- 1/2 cup Unsalted butter, softened
- 1/2 cup Powdered Erythritol or Monk Fruit sweetener
- 1 tsp Vanilla extract
- 1/2 cup Sugar-free mini chocolate chips
- 1/4 cup Almond flour (optional, for cookie dough texture)
- 1 pinch Sea salt
Instructions
- In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer or a stand mixer to beat the two ingredients together until the mixture is light, fluffy, and completely smooth. This process usually takes about 2 to 3 minutes on medium-high speed. Ensuring there are no lumps at this stage is crucial for a velvety texture.
- Slowly add the powdered sweetener, vanilla extract, and a pinch of sea salt to the creamed mixture. Continue mixing on low speed until the sweetener is fully incorporated. If you prefer a thicker, more “cookie dough” like consistency, fold in the almond flour now. Taste the mixture and adjust the sweetness if necessary.
- Turn off the mixer and use a rubber spatula to gently fold in the sugar-free mini chocolate chips. Distribute them evenly throughout the batter. Using mini chips ensures that you get a bit of chocolate in every single bite without making the fat bombs too bulky.
- Line a baking sheet or a plate with parchment paper. Use a small cookie scoop or a tablespoon to portion out 12 even balls of the mixture. Place them on the parchment paper. Transfer the tray to the refrigerator for at least 30 minutes, or the freezer for 15 minutes, to allow them to firm up and hold their shape.
- Once the fat bombs are firm to the touch, transfer them into an airtight container. Store them in the refrigerator for up to one week or in the freezer for up to three months. If freezing, let them sit at room temperature for a minute or two before eating for the best texture.
- Cook Time: 40 minutes