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Neapolitan Fat Bombs


  • 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


  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.


  • 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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