Ingredients
Scale
- 8 oz Full-fat cream cheese, softened to room temperature
- 1/2 cup Unsalted grass-fed butter, softened
- 1/3 cup Powdered Erythritol or Monk Fruit sweetener
- 1 tsp Pure vanilla extract
- 1/4 cup Sugar-free dark chocolate chips
- 1/8 tsp Sea salt
Instructions
- Step 1: Preparation
Start by ensuring your cream cheese and butter are completely softened at room temperature. This is the most important step for a smooth, lump-free texture. In a large mixing bowl, combine the softened cream cheese and butter. Use a hand mixer or a stand mixer to beat them together on medium speed until the mixture is light, fluffy, and completely combined. - Step 2: Mixing the Sweetener
Slowly add the powdered sweetener, vanilla extract, and sea salt to the creamed mixture. Continue beating on low speed until the sweetener is fully incorporated to avoid a powder cloud. Once mixed, increase the speed to high for another 30 seconds to ensure the texture is silky and airy. Taste the mixture and adjust the sweetener if you prefer a more intense dessert flavor. - Step 3: Folding and Porting
Gently fold in the sugar-free chocolate chips using a silicone spatula so they are evenly distributed. Once mixed, use a small cookie scoop or a tablespoon to portion out 12 equal-sized balls. Place these onto a baking sheet lined with parchment paper or silicone mats, ensuring they are not touching. - Step 4: Chilling and Plating
Place the baking sheet in the freezer for at least 2 hours to allow the fat bombs to set firmly. Once they are hard to the touch, they are ready to serve. For the best presentation, you can place each fat bomb into a mini cupcake liner. This makes them easy to grab during your weekly meal prep and prevents them from sticking to your fingers.
- Cook Time: 2 hours 15 minutes