Ingredients
Base:
- 5 oz Cream Cheese
- 2 oz Butter (melted)
- 1/4 Cup Refined Coconut Oil (60ml / 2 fl oz melted)
- 1 Tbsp Erythritol (SoNourished)
- 1 tsp Vanilla Extract
Topping:
- 1/2 Cup Refined Coconut Oil (120ml / 4 fl oz melted)
- 2 tsp Erythritol (SoNourished)
- 1 tsp Cocoa Powder
Instructions
- Prepare the base: In a medium-sized mixing bowl, beat the cream cheese with the melted butter until the mixture is smooth and well combined.
- Add ingredients to base: Stir in the 1/4 cup melted refined coconut oil, 1 tablespoon erythritol, and vanilla extract until the mixture is fully combined.
- Fill the silicone tray: Divide this mixture evenly between 12 cups of a silicone mini cupcake tray, filling each cup about three-quarters full.
- Smooth base and chill: Use a small teaspoon to smooth the tops of each filled cup, then place the tray in the freezer for 20 minutes until the tops are relatively firm.
- Prepare the topping: In a separate bowl, combine the 1/2 cup melted refined coconut oil with 2 teaspoons erythritol and 1 teaspoon cocoa powder, mixing well to create a smooth chocolate topping.
- Add topping and freeze: Pour the chocolate mixture over the semi-frozen base layer evenly, then return the tray to the freezer and freeze for about 4 hours until completely set.
Notes
- Use silicone mini cupcake trays for easy removal once frozen.
- Refined coconut oil is preferred for a neutral flavor, but unrefined can be used for a coconut taste.
- Erythritol is used as a low-carb sweetener; can substitute with other keto-friendly sweeteners if preferred.
- Store these fat bombs in an airtight container in the freezer for up to 2 weeks.
- Allow the fat bombs to sit at room temperature for a few minutes before eating for easier biting.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Snack
- Method: Freezing
- Cuisine: American
- Diet: Low Carb
