Gingerbread Fat Bombs Recipes

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

Ingredients

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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