Description
Cookies & Cream Fat Bombs are a delicious low-carb treat perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup crushed sugar-free chocolate sandwich cookies
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the unsweetened cocoa powder, powdered erythritol, heavy cream, and vanilla extract to the bowl. Mix until well combined and smooth.
- Gently fold in the crushed sugar-free chocolate sandwich cookies until evenly distributed.
- Line a mini muffin tin with paper liners or grease it lightly.
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Place the muffin tin in the freezer for at least 1 hour or until the fat bombs are firm.
- Once set, remove the fat bombs from the tin and store them in an airtight container in the freezer.
Notes
- For a different flavor, substitute the cocoa powder with peanut butter powder and add crushed sugar-free peanut butter cookies.
- You can drizzle melted sugar-free chocolate over the top before freezing for an extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 1 hour (freezing time)
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 90
- Sugar: 0g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cookies & Cream Fat Bombs, low-carb dessert