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