recipe image gingerbread cream cheese fat bombs recipe-fat bombs stacked on an antique plate

Gingerbread Fat Bombs

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
Course Snack
Cuisine American - low -carb
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 174kcal
Author Marye


Cream Cheese Mixture

  • 8 ounces cream cheese , room temperature
  • 2 tablespoons almond flour
  • 2 tablespoons hemp hearts
  • 3 tablespoons powdered Swerve sweetener
  • 2 teaspoons sugar free brown sugar syrup
  • 1 teaspoon ginger
  • 1 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

Cinnamon Swerve Mixture


Cream Cheese Mixture

  • 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.

Cinnnamon - Swerve Mixture

  • Stir it all up and use it to coat the cream cheese fat bombs


Calories: 174kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Calcium: 59mg | Iron: 1mg