Keto Creamy Short Bread Fat Bombs
laura
Keep these Keto Creamy Shortbread Fat Bombs in the freezer for the days you're craving something sweet and creamy!
Course Dessert
Cuisine American
- 8 tbsp. Unsalted butter softened
- 4 oz. Cream cheese softened
- 1 tbsp. Erythritol or other keto approved sweetener
- 1 ½ tsp. Vanilla extract
- 1 tsp. Almond extract
- ¼ c. Finely chopped almonds
Begin by placing your softened butter and cream cheese into a mixing bowl. Use a stand mixer to blend the two ingredients together until they are fluffy and smooth.
Add 1 tablespoon of erythritol or your choice of other keto-approved sweetener to the bowl, and blend well. You can taste the mixture at this point and add more sweetener if you desire.
Pour in 1 ½ teaspoon of vanilla extract, and 1 teaspoon of almond extract. Mix the ingredients until well blended.
Place a tablespoon of the mixture into your hands and try to form it into a ball (it will be sticky). Roll the ball of the mixture into a pile of finely chopped almonds, coating the outside all around.
Place the prepared fat bombs onto a baking sheet that is covered in wax or parchment paper. Place them into the freezer for at least 2 hours.
Store the fat bombs in the freezer in an airtight container until ready to consume.
Keyword Keto Creamy Short Bread Fat Bombs, keto fat bombs