Fat Bombs: They are a must for my Keto sanity.
I like my fat bombs to be sweet, because that is what I crave the most. And if I already have something on hand, its SOOOO much easier to resist whatever random thing I might find in my cupboard.
When I first started Keto, I made a bunch of different recipes. That each made a TON of bombs. The problem was, that I didn’t like most of them. :/
Luckily my kids were more than willing to eat whatever I didn’t, or else I would have thrown away a good hundred mini treats. 🙂
Now, I know better and only make half, if not a quarter, of a recipe the first time.
That way, if I don’t like it, no big deal.
I also like my fat bombs kiddie bite size. 🙂 Especially when chocolate is involved, because it comes out so rich.
I see a lot of recipes that tell you to scoop with a cookie scoop. Not for me! I use baby spoons. 😂 Not as pretty looking, but it’s just the right amount.
Also, don’t like too much chocolate? Omit the cocoa powder, add a little more vanilla and it’s like cookie dough!
The majority of the time, I use powdered sweetener. It blends so much better with the cream cheese and butter. I forgot about that though when I made this today. Oh well. It’s still not too bad.
I powder my own “sugar” in an electric coffee grinder. It works great, and saves me from buying 2 different kinds of sweetener.
Keto is the most rewarding way of eating I have every tried. Check out my sister’s journey on keto, she chose to make cheesecake for her daily sweet snacks instead of cookie dough fat bombs.
And if you are interested in a 1 week keto meal plan, check this one out. Every dinner recipe uses ground beef that you cook once at the beginning of the week. It’s pretty great.
Okay, now on to the recipe!
1 Pkg Cream Cheese, softened
1 Stick Butter, softened
1/4 Cocoa Powder
6 TB Sweetener
Splash of Vanilla
Dash of Salt
1/2 C Lilly’s Chocolate Chips
Optional add ins: nuts, peanut butter, almond butter, caramel extract, berries, the sky is the limit!
In a large bowl (I use my Kitchenaid) mix together all ingredients, except chocolate chips, until creamy.
Fold in chocolate chips.
Using a small cookie scoop (or, if you’re me, a baby spoon!) drop mixture onto a parchment lined cookie sheet.
Place in freezer until firm (about 20 minutes).
Store leftovers in the freezer in freezer safe container or bag.
- 1 Pkg Cream Cheese, softened
- 1 Stick Butter, softened
- 1/4 Cocoa Powder
- 6 T. Sweetener
- Splash of Vanilla
- Dash of Salt
- 1/2 C. Lilly's Chocolate Chips
- Optional add ins: nuts, peanut butter, almond butter, caramel extract, berries, the sky is the limit!
- In a large bowl (I use my Kitchenaid) mix together all ingredients, except chocolate chips, until creamy.
- Fold in chocolate chips.
- Using a small cookie scoop (or, if you're me, a baby spoon!) drop mixture onto a parchment lined cookie sheet.
- Place in freezer until firm (about 20 minutes).
- Store leftovers in the freezer in freezer safe container or bag.
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Looking for an easy breakfast?
Check out our German Pancake recipe