Ingredients
Scale
- 4 oz Cream cheese, softened to room temperature
- 1/4 cup Unsalted butter, softened
- 1/4 cup Powdered erythritol or monk fruit sweetener
- 1/2 teaspoon Peppermint extract
- 1 drop Green natural food coloring (optional)
- 2 oz Sugar-free dark chocolate chips (for melting or mixing in)
- 1 tablespoon Coconut oil (if melting chocolate)
Instructions
- Place the softened cream cheese and unsalted butter in a medium mixing bowl. Use a hand mixer on medium speed to beat the two together until the mixture is completely smooth and free of lumps. This step is crucial for achieving that melt-in-your-mouth fudge consistency. Ensure both ingredients are truly at room temperature to prevent curdling.
- Add the powdered sweetener, peppermint extract, and optional food coloring to the bowl. Mix again on low speed until the color is even and the sweetener is fully integrated. If you prefer a “chip” texture, fold in half of your sugar-free chocolate chips at this stage. Scrape down the sides of the bowl with a spatula to make sure no sweetener is left at the bottom.
- Spoon the mixture into a silicone mini-muffin mold or a specialized fat bomb tray. If you do not have a mold, you can drop rounded tablespoons onto a parchment-lined baking sheet. Smooth the tops with a knife. Place the tray in the freezer for at least 30 to 60 minutes until firm. Once set, you can drizzle the tops with melted sugar-free chocolate mixed with a teaspoon of coconut oil for an extra layer of decadence.
- Cook Time: 10 minutes