Ingredients
Scale
- 8 oz Cream cheese, softened at room temperature
- 1/2 cup Unsalted butter, softened at room temperature
- 1/2 cup Powdered erythritol or monk fruit sweetener
- 1 tsp Pure vanilla extract
- 1/2 cup Sugar-free dark chocolate chips
- 1/4 cup Almond flour (optional, for a “doughier” texture)
- A pinch of sea salt
Instructions
- Place the softened cream cheese and unsalted butter in a large mixing bowl. Use a hand mixer or a stand mixer to beat them together on medium speed until the mixture is completely smooth and fluffy. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the powdered sweetener, vanilla extract, and sea salt to the creamed base. If you are using almond flour for texture, add it now. Continue mixing on low speed until the sweetener is fully incorporated and the mixture reaches a uniform consistency. Taste the batter to ensure the sweetness level is to your liking.
- Switch to a spatula and gently fold in the sugar-free chocolate chips. Distribute them evenly throughout the mixture so every bite has a bit of chocolate crunch. Avoid over-mixing with the electric mixer at this stage to keep the chips intact.
- Line a baking sheet or a large plate with parchment paper. Use a small cookie scoop or a tablespoon to drop rounded portions of the mixture onto the paper. Alternatively, you can press the mixture into silicone molds for a more uniform look. Place the tray in the refrigerator for at least 30 minutes, or the freezer for 15 minutes, until the fat bombs are firm to the touch.
- Cook Time: 40 minutes