Go Back
laura

Keto Creamy Short Bread Fat Bombs

Keep these Keto Creamy Shortbread Fat Bombs in the freezer for the days you're craving something sweet and creamy!
Print Recipe Pin Recipe
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Pour in 1 ½ teaspoon of vanilla extract, and 1 teaspoon of almond extract. Mix the ingredients until well blended.
  4. 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.
  5. 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.
  6. Store the fat bombs in the freezer in an airtight container until ready to consume.