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

Ingredients

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

Instructions

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

Nutrition

Calories: 174kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10.7% | Calcium: 5.9% | Iron: 5.5%