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Vanilla Cheesecake Fat Bombs

Ingredients

  • 250 grams of Cream Cheese
  • Two Teaspoons of Vanilla Ex- tractCALORIES PER SERVING: 74
  • Three sachets of Stevia
  • 200ml of Heavy Cream

Directions

  • Put the cream cheese, vanilla and stevia in a mixer 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.
  • Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.
  • MacrosGently spoon the mixture into a piping bag and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying.

Macros

YIELD:18 servings
FAT PER SERVING: 7.4
CARBS PER SERVING: 0
PROTEIN PER SERVING: 0

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Peanut Butter Fat Bombs

Ingredients

  • 2 tbsp butter
  • 4 Tbsp all natural peanut butter
  • 3 Tbsp cocoa powder
  • 3 Packets Stevia
  • 1 1/2 Tbsp cream cheese
  • 1 Tsp vanilla extract

Directions

  • Put all the ingredients into microwave for 30 seconds.
  • Pour into mini cupcake tins and freeze.

Macros

  • YIELD:12 servings
  • CALORIES PER SERVING: 60
  • FAT PER SERVING: 6
  • CARBS PER SERVING: 2
  • PROTEIN PER SERVING: 1.5

 

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Neapolitan Fat Bombs

Ingredients

  • ½ cup butter
  • ½ cup coconut oil
  • ½ cup sour cream
  • ½ cup cream cheese
  • 2 tablespoons erythritol
  • 25 drops liquid Stevia
  • 2 tablespoons cocoa pow- der
  • 1 teaspoon vanilla extract
  • 2 medium strawberries

Directions

  1. In a bowl, combine butter, coconut oil, sour cream, cream cheese, erythritol, and liquid stevia.
  2. Using an immersion blender, blend to- gether the ingredients into a smooth mix- ture.
  3. Divide the mixture into 3 different bowls. Add cocoa powder to one bowl, straw- berries to another bowl, and vanilla to the last bowl.
  4. Mix together all of the ingredients again using an immersion blender. Separate the chocolate mixture into a container with a spout
  5. Pour chocolate mixture into mold. Place in freezer for 30 minutes, then repeat with the vanilla mixture. Alternatively,. You can pour the mixture in a greased dish.
  6. Freeze vanilla mixture for 30 minutes, then repeat process with strawberry mixture. Freeze again for at least 1 hour.
  7. Once they’re completely frozen, remove from the molds and enjoy! If you used a dish then simply cut into squares.

Macros

  • This makes a total of 24 Neapolitan Fat Bombs.
  • Each fat bomb comes out to be 102.71 Calories,
  • Fats:10.99g
  • Net Carbs:0.66g
  • Protein:0.51g
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Chocolate Chuck Cream Cheese Bites

Ingredients

  • 1/2 cup butter
  • 8 oz. cream cheese
  • 2 tbsp Stevia powder
  • 4 oz. dark chocolate, roughly chopped
  • Vanilla Essence

Directions

  • Mix all ingredients in a mixing bowl
  • Form into ping-pong ball sized bites
  • Refrigerate to set

MACROS

  • YIELD:10 servings
  • CALORIES PER SERVING:190
  • FAT PER SERVING:19
  • CARBS PER SERVING:1
  • PROTEIN PER SERVING:2

 

 

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Cinnamon and Cardamom Fat Bombs

Ingredients

  •  75 g unsalted butter
  •  5 tablespoons unsweetened shredded coconut
  • 1 pinch ground cardamom (green)
  • ¼ teaspoon vanilla extract
  • 2 pinches ground cinnamon

Directions

  • Mix all ingredients in a mixing bowl
  • Form into ping-pong ball sized bites
  • Refrigerate to set

Macros

  • YIELD:10 servings
  • CALORIES PER SERVING: 80
  • FAT PER SERVING: 8.6g
  • CARBS PER SERVING: 1g
  • PROTEIN PER SERVING: 0.3