Ingredients
Scale
- 8 oz Full-fat cream cheese, softened to room temperature
- 1/2 cup Unsalted butter, softened to room temperature
- 1/3 cup Powdered Erythritol or Monk Fruit sweetener
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Sea salt
- Optional: 2 tablespoons Unsweetened cocoa powder (for chocolate version)
Instructions
- Start by ensuring your cream cheese and butter are completely softened at room temperature. This is the most important part of the process. If the fats are cold, the mixture will be lumpy rather than smooth and creamy. Place the softened cream cheese and butter into a medium-sized mixing bowl. If you are using a silicone mold, lay it out on a small baking sheet for stability.
- Use a handheld electric mixer to beat the cream cheese and butter together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes on medium speed. Once combined, add the powdered sweetener, vanilla extract, and sea salt. Continue mixing on low speed until the sweetener is fully incorporated and the texture is silky smooth. Taste the mixture and adjust the sweetness if necessary.
- Using a small cookie scoop or a tablespoon, portion the mixture into a silicone mini-muffin mold or onto a parchment-lined tray. Smooth the tops with the back of a spoon. Place the tray in the freezer for at least 30 to 60 minutes until the fat bombs are firm to the touch. Once set, pop them out of the mold and store them in an airtight container in the refrigerator or freezer until you are ready to eat.
- Cook Time: 10 minutes