Berry Cream Cheese Fat Bombs
Berry Cream Cheese Fat Bombs
Ingredients
For the Fat Bombs
- 8 ounces cream cheese, softened, full-fat
- 1/2 cup unsalted butter, softened, grass-fed
- 1/4 cup erythritol, powdered
- 1/2 teaspoon vanilla extract
- 1/4 cup mixed berries, fresh or frozen (thawed), finely chopped (e.g., raspberries, blackberries)
- 1/4 cup shredded unsweetened coconut, for coating, optional
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese and unsalted butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Ensure there are no lumps.
⏱️ 3 min
- 2
Add the powdered erythritol and vanilla extract to the cream cheese mixture. Continue beating on low speed until just combined, then increase to medium and beat for another minute until well incorporated and smooth.
⏱️ 2 min
- 3
Gently fold in the finely chopped mixed berries using a spatula. Be careful not to overmix, as this can break down the berries too much.
⏱️ 2 min
- 4
Using a small cookie scoop or a tablespoon, scoop out portions of the mixture and roll them into 1-inch balls. If desired, roll each ball in shredded unsweetened coconut to coat.
⏱️ 10 min
- 5
Place the fat bombs on a parchment-lined plate or baking sheet. Refrigerate for at least 2 hours, or until firm. Store in an airtight container in the refrigerator.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Cream Cheese Fat Bombs
Ingredients
For the Fat Bombs
- 8 ounces cream cheese, softened, full-fat
- 1/2 cup unsalted butter, softened, grass-fed
- 1/4 cup erythritol, powdered
- 1/2 teaspoon vanilla extract
- 1/4 cup mixed berries, fresh or frozen (thawed), finely chopped (e.g., raspberries, blackberries)
- 1/4 cup shredded unsweetened coconut, for coating, optional
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese and unsalted butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Ensure there are no lumps.
⏱️ 3 min - 2
Add the powdered erythritol and vanilla extract to the cream cheese mixture. Continue beating on low speed until just combined, then increase to medium and beat for another minute until well incorporated and smooth.
⏱️ 2 min - 3
Gently fold in the finely chopped mixed berries using a spatula. Be careful not to overmix, as this can break down the berries too much.
⏱️ 2 min - 4
Using a small cookie scoop or a tablespoon, scoop out portions of the mixture and roll them into 1-inch balls. If desired, roll each ball in shredded unsweetened coconut to coat.
⏱️ 10 min - 5
Place the fat bombs on a parchment-lined plate or baking sheet. Refrigerate for at least 2 hours, or until firm. Store in an airtight container in the refrigerator.
⏱️ 3 min