Keto Neapolitan Fat Bombs

Ingredients:

• For the Strawberry Layer:
  • 1/2 cup unsweetened freeze-dried strawberries
  • 3 tbsp unsweetened almond milk (or any other low-carb milk)
  • 2 tbsp coconut oil (melted)
  • 1/4 cup cream cheese (softened)
  • 2 tbsp powdered erythritol (or sweetener of choice)
• For the Chocolate Layer:
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp coconut oil (melted)
  • 2 tbsp powdered erythritol (or sweetener of choice)
  • 1/4 cup heavy cream
• For the Vanilla Layer:
  • 1/4 cup unsweetened coconut butter
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1 tbsp powdered erythritol (or sweetener of choice)

Instructions:

1. Prepare the Strawberry Layer:
   • In a blender or food processor, blend freeze-dried strawberries until they turn into powder.
   • Add the powdered strawberries, almond milk, coconut oil, cream cheese, and sweetener into a bowl. Mix well until smooth.
   • Spoon the mixture into silicone molds or mini muffin tins, filling them halfway.
   • Place in the freezer to set for 10-15 minutes.
2. Prepare the Chocolate Layer:
   • In a bowl, combine the cocoa powder, melted coconut oil, sweetener, and heavy cream. Stir until smooth and well combined.
   • Pour the chocolate mixture over the partially set strawberry layer in the molds, filling the molds nearly to the top.
   • Freeze for another 10-15 minutes.
3. Prepare the Vanilla Layer:
   • In a small bowl, combine coconut butter, heavy cream, vanilla extract, and sweetener.
   • Spoon the vanilla mixture on top of the chocolate layer.
   • Freeze the fat bombs for about 30 minutes or until fully set.
4. Serve:
   • Once the fat bombs are set, remove them from the molds. Keep them stored in the fridge or freezer for a cool, keto-friendly treat!