Cream Cheese Cocoa Fat Bombs
Cream cheese and butter make these fat bombs very rich and help create quick keto satiety. Cocoa powder adds polyphenols, a pleasant chocolate bitterness, and contrast to the soft coconut base.
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Inventory: Mixer
455
Servings: 30 (1 serving ≈ 23 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Leave the butter (200 g) at room temperature for about 2 hours until soft. If you want a smoother texture, grind the coconut flakes (30 g) briefly in a coffee grinder.
Combine the cream cheese (400 g) with the softened butter, erythritol (50 g), and coconut flakes. Beat with a mixer until smooth, then refrigerate the mixture for 30 minutes so it firms up.
Shape small balls of about 20 g each and roll them in cocoa powder (20 g). Keep the cream cheese fat bombs refrigerated so they stay firm and hold their shape.
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