SERVES One Serving: 2 balls
Ingredients List
- 8 ozcream cheese, at room temperature
- 8 Tbsp(4 oz) butter, at room temperature
- ½ cuppowdered erythritol-based sweetener (like Swerve)
- 2 Tbspfine almond meal
- 1½ tsppure vanilla extract
- ¼ tsppure almond extract
- 1/2 cuptoasted almonds, finely chopped
Instructions
- Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until combined. Add the sweetener, almond meal, vanilla, and almond extract. Beat until smooth.
- Scoop or hand roll 24 (1 tablespoon-size) balls of the cheesecake mixture onto the prepared baking sheet. Refrigerate for at least 30 minutes.
- Place the chopped toasted almonds in a shallow bowl or pie plate. Roll each chilled ball in the nuts to coat, roll it in the palms of your hand reshape it into a ball, then roll in the nuts again and return it to the prepared baking sheet.
- Refrigerate the fat bombs for 30 minutes to set. Keep refrigerated until use.
