Peanut Butter Cream Cheese Fat Bombs
Servings 6 people
Calories 158123123kcal
Ingredients
- ¼ cup shredded coconut unsweetened
- 4 ounces cream cheese softened
- ¼ cup peanut butter sugar free
- 1 tablespoon erythritol
- ¼ teaspoon cinnamon ground
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Line a baking sheet with parchment paper or use a silicone baking mat.
- Spread ¼ cup shredded coconut evenly on baking sheet.¼ cup shredded coconut
- Toast in oven for five to ten minutes until lightly golden and fragrant. Keep an eye on coconut shreds, as they can burn quickly.
- In a medium bowl, combine 4 ounces cream cheese, ¼ cup peanut butter, 1 tablespoon erythritol, ¼ teaspoon cinnamon, and 1 teaspoon vanilla extract with an electric mixer.4 ounces cream cheese, ¼ cup peanut butter, 1 tablespoon erythritol, ¼ teaspoon cinnamon, 1 teaspoon vanilla extract
- Place bowl in fridge for at least 30 minutes to chill and firm up.
- Once chilled, roll mixture into one-inch balls using your hands, then place them back in fridge for another hour to set.
- Roll each ball in the toasted shredded coconut until evenly coated.
- Serve at room temperature and enjoy these creamy Peanut Butter Cream Cheese Fat Bombs as a high-fat treat or dessert!
Nutrition
Calories: 158kcal | Net carbs: 6g | Fat: 14g | Protein: 4g