INGREDIENTS
- ▢1 (8-ounce) brick cream cheese
- ▢3/4 cup strawberries
- ▢6 tablespoons salted butter
- ▢2.5 tablespoons granular swerve or 1/4 cup confectioners swerve
- ▢1.5 teaspoons vanilla extract
INSTRUCTIONS
- Soften Ingredients: Let cream cheese, strawberries, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable about 20 seconds.
- Puree Strawberries: Blend strawberries until pureed . Stir pureed strawberries, sweetener, and vanilla in bowl until well-mixed.
- Make Batter: Add cream cheese and butter to bowl with strawberry mixture, and beat using electric hand mixer until well-mixed without any butter or cream cheese clumps , scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds using back of spoon, yielding about 26 total fat bombs.
- Freeze & Serve : Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.
NUTRITION
| Makes 26 Servings |
| Amount Per Serving (1 fat bomb): |
| Calories 50 (92% from fat) | |
| Total Fat 6g | 9% |
| Saturated Fat 3g | 17% |
| Cholesterol 16mg | 5% |
| Sodium 60mg | 2% |
| Net Carb 0.5g | |
| Total Carb 0.5g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 1g |
