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Snickerdoodle Fat Bombs

INGREDIENTS:

Fat Bombs

  • 8 oz cream cheese (softened to room temperature)
  • 1 cup unsalted butter (softened)
  • 1/2 cup sweetener (Swerve)
  • 2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract

Frosting

  • 2 oz cream cheese (softened to room temperature)
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon sweetener (I used Swerve)
  • 1/4 teaspoon pure vanilla extract
INSTRUCTIONS:

Fat Bombs

  1. In a mixing bowl, using an electric mixer, mix all ingredients until smooth and well-combined.
  2. Cover the bowl with plastic wrap and chill for 30 minutes.
  3. Remove mixing bowl from refrigerator and form mixture into balls using a 2 tablespoons cookie scoop or flatten into silicone mold cavities.
  4. Transfer fat bombs to the freezer to harden for 45 minutes.

Frosting

  1. Using an electric mixer, mix all the ingredients until fully incorporated.

 

Recipe from: Sweet and Savory Meals

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