Cream Cheese Fat Bombs Recipes
KETO PUMPKIN SPICE CREAM CHEESE FAT BOMBS RECIPE
Easy KETO recipes like these Pumpkin Spice Cream Cheese Fat Bombs are the BEST! This fat bomb recipe is a great keto recipe for beginners, because it's so easy to make, and requires NO BAKING! And these low carb Cream Cheese Fat Bombs are the perfect keto snack idea, if you're on the go because you can just keep them in the freezer, and take them out whenever you need them. You could even east them as a tasty addition to a keto breakfast, or for dessert after a savory keto dinner. Best of all, each fat bomb only has 2 NET CARBS!
Provided by The Diet Chef
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Add all of the ingredients into a large bowl
- Mix until combined with a hand mixer
- Once combined use a cookie scoop to scoop 12 equal sized servings into a mini-muffin tray lined with paper liners
- Freeze for at-least 2 hours
Nutrition Facts : ServingSize 1 Fat Bomb, Calories 80 calories, Fat 7.5, Carbohydrate 2, Fiber .25, Protein 1.5
CREAM CHEESE FAT BOMBS
Cream cheese fat bombs are delightfully tasty creamy bites of velvety goodness that sound so wrong and yet they taste so right!
Provided by Lindsey Hyland
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Add unsalted butter (1/2 cup) and softened cream cheese (1 cup) to a large bowl, and cream together using an electric mixer for about 2-3 minutes.
- Add erythritol (5 tablespoons) and vanilla (1/2 teaspoon). Continue to mix until erythritol has dissolved into the cream. Scrape the sides using a rubber spatula halfway through to ensure everything incorporates.
- Fold in Sugar Free Chocolate Chips (1/2 cup).
- Place bowl in the fridge for 30 minutes (this will make the "dough" easier to handle).
- Once chilled, form 20 small balls and place them on a baking sheet.
- Toss baking sheet in the freezer for 15 minutes before diving in, and enjoy!
Nutrition Facts : Calories 106 kcal, Carbohydrate 3 g, Protein 1 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 86 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BACON AND CHEESE FAT BOMBS
Following a keto diet means bacon and cream cheese are your best friends, and these fat bombs deliver the goods with spicy serrano peppers and zesty lime.
Provided by Kisha McDaniel Logsdon
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet.
- Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
- Mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, a squeeze of lime juice, and garlic. Fold serrano pepper into mixture; refrigerate until chilled and stiff, about 10 minutes.
- Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs.
- Chop bacon and place in a bowl with cilantro. Roll 1 fat bomb at a time in the bowl to coat. Serve cold.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 1.4 g, Cholesterol 51.5 mg, Fat 22 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 11.4 g, Sodium 270.1 mg, Sugar 0.2 g
GINGERBREAD FAT BOMBS
This gingerbread cream cheese fat bombs recipe is the perfect way to resist holiday sweets and maintain your low carb lifestyle! They're no-bake, easy to make, and you can keep them in the freezer until needed. Just right with a creamy low carb latte in the afternoon! Recipe makes 12 fat bombs total. A serving is 2 fat bombs
Provided by Katherine Peters
Categories Snack
Time 5m
Number Of Ingredients 12
Steps:
- Blend all of the fat bomb ingredients in a mixer or food processor until completely smooth and blended.
- Taste and adjust sweetness and flavor if needed. You can add a little more cinnamon or ginger or whatever if you need to.
- Put in the refrigerator for 30 minutes, or until chilled and firm.
- Using a melon baller scoop out 12 mounds of the cream cheese mixture.
- Quickly form into balls and roll in the cinnamon-Swerve mixture.
- Cover with plastic wrap and put back in the refrigerator to chill completely.
- Store in the refrigerator or freezer.
- Stir it all up and use it to coat the cream cheese fat bombs
Nutrition Facts : Calories 174 kcal, Carbohydrate 2 g, Protein 4 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 128 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- In a mixing bowl, using an electric mixer, mix cream cheese until whipped. Add SunButter and monk fruit sweetener and mix again on highest mixer speed until thoroughly incorporated. Cover mixing bowl with lid or plastic wrap and transfer to the refrigerator to chill for 30 minutes.
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- In a large bowl, add the cream cheese and butter. Using a hand blender, whisk until combined and no lumps remain.
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- Put the cream cheese, vanilla and erythritol in a kitchen aid or put in a bowl and mix with a hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.
- Add half of the Heavy Cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as erythritol in its granulated form requires a little extra time to dissolve.
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- Soften Ingredients: Let cream cheese and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable (Note 5), about 20 seconds.
- Make Batter: Stir sweetener, lemon juice, and lemon zest in large mixing bowl until well-mixed. Add softened cream cheese and butter to bowl with lemon mixture, and beat using electric hand mixer (Note 6) until well-mixed without any butter or cream cheese clumps (Note 7), scraping down beaters and sides of bowl as needed.
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