Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Calories: 315kcalCarbs: 2gProtein: 3gFat: 26g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 225 g Cream cheese Softened
- 110 g Unsalted butter Softened
- 110 g Double cream
- 2 tbsp Granulated erythritol
- 1 tbsp Unsweetened cocoa powder
- 2 tsp Vanilla extract
Instructions
- Add the cream cheese to your mixer and mix on medium speed until smooth.
- Add 110g butter and continue mixing until smooth.
- Turn your mixer down to low and pour in the double cream, erythritol, cocoa powder and vanilla extract.
- Continue mixing until the ingredents are all combined.
- Using an ice cream scoop, scoop the mixture out and place them on a lined baking sheet.
- Place the keto chocolate fat bombs in the freezer for about 1 hour until they are set and firm in texture.
- Remove from the freezer and place in an airtight container for storage.
Notes
These will last in the freezer for up to 2 weeks, so they are perfect to put together and save for later when you're feeling a bit peckish!
Tried this recipe?Let us know how it was!