Instructions
- Put softened 8 ounces cream cheese and 8 ounces butter, 1 teaspoon vanilla extract, 5 tablespoons erythritol and ½ teaspoon sea salt into a medium bowl and mix well with a wooden spoon until smooth.8 ounces cream cheese, 8 ounces butter, 1 teaspoon vanilla extract, 5 tablespoons erythritol, ½ teaspoon sea salt
- Add smooth batter to a pastry bag. Pipe into your favorite silicone mold or directly onto a silicon baking sheet or pad.
- Melt 2 tablespoons dark chocolate in double boiler.2 tablespoons dark chocolate
- Drizzle the chocolate over the buttercream fat bomb.
- Sprinkle with chopped 2 tablespoons almond.2 tablespoons almond
- Refrigerate for two hours.
- Remove from the molds, if you used them, and enjoy.
