Instructions
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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.
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Add smooth batter to a pastry bag. Pipe into your favorite silicone mold or directly onto a silicon baking sheet or pad.
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Melt 2 tablespoons dark chocolate in double boiler.
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Drizzle the chocolate over the buttercream fat bomb.
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Sprinkle with chopped 2 tablespoons almond.
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Refrigerate for two hours.
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Remove from the molds, if you used them, and enjoy.
The following video shows somebody cooking the Keto Buttercream Fat Bombs with background music playing and that you can access the whole recipe below.
Per serving: Calories 125, Protein 1 g, Carbohydrates 6 g, Fat 12 g
