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+ servings
Cream cheese fat bombs in a platge

33+ High Fat Low Carb Foods

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 18 Fat Bombs
Calories 106kcal

Ingredients

Instructions

  • Add unsalted butter (1/2 cup) and softened cream cheese (1 cup) to a large bowl, and cream together using an electric mixer for about 2-3 minutes.
  • Add erythritol (5 tablespoons) and vanilla (1/2 teaspoon). Continue to mix until erythritol has dissolved into the cream. Scrape the sides using a rubber spatula halfway through to ensure everything incorporates.
  • Fold in Sugar Free Chocolate Chips (1/2 cup).
  • Place bowl in the fridge for 30 minutes (this will make the "dough" easier to handle).
  • Once chilled, form 20 small balls and place them on a baking sheet.
  • Toss baking sheet in the freezer for 15 minutes before diving in, and enjoy!

Notes

  • Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • I prefer to stash my fat bombs in the freezer so they stay firm (and last longer!). Cream cheese based fat bombs stored in the fridge tend to get soft.
  • Nutritional information is based on 1 ball, if you divide this recipe into 18 balls. It's calculated using Lily's Dark Chocolate Chips. Each fat bomb has 1.2 g sugar alcohols (from the erythritol + chocolate chips), which means each fat bomb contains 1.8 g NET carbs:

Nutrition

Calories: 106kcal | Total Carbohydrates: 3g | Protein: 1g | Fat: 11g | Sodium: 86mg | Fiber: 2g | Sugar: 1g | Net Carbs: 0g | Sugar Alcohol: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com