This cream cheese fat bombs recipe is the perfect way to resist holiday sweets and maintain your low carb lifestyle! A keto friendly snack like these gingerbread spice truffles will satisfy your sweet tooth and give you a feeling of being “full”. They’re no-bake, easy to make, and you can keep them in the freezer until needed. Just right with a creamy low carb latte in the afternoon!
For this recipe you’ll need: cream cheese, almond flour, hemp hearts, powdered Swerve sweetener, sugar free brown sugar syrup (I used Torani), ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, sea salt
It starts on October 31 every year – doesn’t it?
It’s like an obstacle course for those of us who eat low carb diets. Halloween candy, Thanksgiving leftovers, and then the grand finale of nonstop treats from about December 15 though January 2. No matter how committed you are to your keto meal plan you are going to be tempted.
Who am I kidding? I’m not tempted – I seem to rush in and embrace all of it like Cookie Monster in a Keebler factory.
Well, these low carb cream cheese fat bombs can really bolster your resolve. They are almost all fat so one or two sticks with you all afternoon. I’ve added some fiber so they’ll make you feel full fast – I don’t think there are many people in the world that could eat more than two. AND, best of all, they are full of those flavors we crave around the holidays – cinnamon, ginger, nutmeg, and cloves.
Since there’s no baking involved you can mix these up in no time and keep them in the freezer for when you’d like one. Let it sit out for at least 10 minutes to soften up a little for best texture and flavor. I love to enjoy one of these with a cup of coffee in the afternoon. The cream cheese fat bombs have the texture of a chocolate truffle and the flavor of spice cake with cream cheese frosting. SO good.
Tips for Making Fat Bombs with Cream Cheese
Once you’ve made these gingerbread fat bombs with cream cheese a few times you can branch out and try a variety of flavor combinations! Here are some tips that may help.
- Have all the ingredients at room temperature when you mix them up. This way the ingredients will blend more easily and you won’t have lumps of plain cream cheese in your fat bombs where you’re done.
- Don’t be afraid to adjust the sweetness to your own tastes. I am from the south, land of sugary sweet desserts. I like things SWEET. Mix in half the Swerve sweetener and then add more to taste.
- The almond flour and hemp hearts help to hold the mixture together and give it texture. They also provide some fiber. You could substitute coconut flour if you like. Don’t forget to refigure the nutritional info, if you do. There are calculators online just do a search.
- The sweetener and the sugar free syrup are figured as 0 carbs because they don’t affect blood sugar. Some calculators will add the carbs from sweeteners in and it will look like these are crazy high in carbs. Calculate them without the sweetener or the syrup and you’ll get similar numbers to the ones I have.
- Chill the mixture for 30 minutes at least before rolling into balls. It’s so much easier to work with.
- I use a large melon baller to scoop up the mixture when I am ready to form it. Works really well.
- Once they’re made you can freeze them on a cookie sheet until they are completely frozen. Then put them in a freezer container. They won’t stick together that way.
- Keep cream cheese fat bombs in the refrigerator unless you are freezing them.
- Keep in mind that these are low carb but calorie dense. You don’t want to eat a bunch of them throughout the day.
You May Need…
The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology!
The Confectioner’s (I call it powdered..same thing) Swerve is so finely ground that there is literally no rough crystals in your cream cheese fat bombs! Just smooth, creamy goodness. I am a fan of Torani syrups! We’ve worked together in the past and hopefully will again in the future. The sugar free brown sugar cinnamon syrup adds just the right amount of sweetness and flavor.
Low Carb Gingerbread Cream Cheese Fat Bombs Recipe
Give this fat bombs recipe a try. It’s just so perfect for fall and winter! If you like this recipe consider giving it a 5 star rating! AND if you make it be sure to tag #lowcarbology and @Marye_RestlessChipotle so I see it!
This gingerbread cream cheese fat bombs recipe is the perfect way to resist holiday sweets and maintain your low carb lifestyle! They're no-bake, easy to make, and you can keep them in the freezer until needed. Just right with a creamy low carb latte in the afternoon! Recipe makes 12 fat bombs total. A serving is 2 fat bombs
- 3 tablespoons powdered Swerve sweetener
- 1 teaspoon cinnamon
- 1 pinch fine sea salt
Blend all of the fat bomb ingredients in a mixer or food processor until completely smooth and blended.
Taste and adjust sweetness and flavor if needed. You can add a little more cinnamon or ginger or whatever if you need to.
Put in the refrigerator for 30 minutes, or until chilled and firm.
Using a melon baller scoop out 12 mounds of the cream cheese mixture.
Quickly form into balls and roll in the cinnamon-Swerve mixture.
Cover with plastic wrap and put back in the refrigerator to chill completely.
Store in the refrigerator or freezer.
Stir it all up and use it to coat the cream cheese fat bombs
If you liked this keto friendly cream cheese fat bombs recipe you may also like…
Click on the image to see the recipe. From left to right: Gingerbread Mug Cake, Peanut Butter Mug Cake, Mug Brownie with Peanut Butter Swirl
Still looking? Try these recipes from some of my favorite blogs!
Pumpkin Pie Fat Bombs Tasteaholics
Cream Cheese Peanut Butter Fudge Low Carb Yum