Gingerbread Fat Bombs Recipes

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GINGERBREAD FAT BOMBS



Gingerbread Fat Bombs image

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

8 ounces cream cheese (, room temperature)
2 tablespoons almond flour
2 tablespoons hemp hearts
3 tablespoons powdered Swerve sweetener
2 teaspoons sugar free brown sugar syrup
1 teaspoon ginger
1 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
3 tablespoons powdered Swerve sweetener
1 teaspoon cinnamon
1 pinch fine sea salt

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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