Buttercream Keto Fat Bombs

These (3 ingredient!) buttercream keto fat bombs are ridiculously easy and shockingly delicious! Expect pure melt-in-your-mouth goodness.

Course Dessert

Cuisine Gluten Free

Prep Time 15

Servings batch

Calories 1229kcal

Ingredients

For the buttercream fat bombs

115 g organic grass-fed butter at room temperature
115 g cream cheese at room temperature
2-6 tablespoons powdered erythritol or xylitol to taste*
1 teaspoon vanilla extract optional (but highly suggested!)
pinch kosher salt

For the coating

dark chocolate such as Lily's (optional & to taste)
almonds toasted and roughly chopped

Metric - US Cups

Instructions

Add the butter and cream cheese to a large bowl. Cream the mixture with an electric mixer until evenly combined, a couple minutes. Start by adding just two tablespoons of sweetener, adding more if necessary to taste. Continue to beat until light and fluffy, about 8 minutes.
Spoon into silicon moulds or pipe as you would with frosting (I used a star tip). Freeze until hardened.
If adding a chocolate layer, melt chocolate in a water bath (or the microwave), feel free to add a touch of coconut oil to thin it out. Allow it to come to room temperature before coating. Drizzle it over the fat bombs or dip them in using two forks. Freeze again straight away.

Notes

Please note that nutrition facts were estimated for the ENTIRE batch. You can make approximately 50 fat bombs (at 0.1g net carbs a pop).

But given that the yield will depend on how many fat bombs you get, DIVIDE EVERYTHING IN THE NUTRITION FACTS BY YOUR NUMBER OF FAT BOMBS! Sorry for the caps ;)!

Nutrition

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