Recipe By So Nourished
Updated Sep 30, 2020 by
8 oz cream cheese, softened
1/2 cup butter
1/2 tsp vanilla extract
1/4 cup So Nourished powdered erythritol
3 tbsp coconut oil, soft
1/4 tsp salt
1/2 tsp cheesecake extract
In the bowl of your stand mixer or a regular medium sized mixing bowl, beat the cream cheese, butter and powdered erythritol until light and fluffy.
Add the vanilla, cheesecake extract, coconut oil and salt and blend well.
Scoop the mix into small cupcake liners. Use a small cookie scoop to make perfect balls. You can also use a pastry bag fitted with a large star tip to pipe the mix into the paper liners.
Place the fat bombs in the freezer for one hour to get firm then enjoy! Store in the freezer for up to three months.
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