- Soften Ingredients: Let cream cheese, nut butter, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable (Note 5), about 10 seconds.
- Make Batter: Beat all ingredients in large bowl using electric
hand mixer(Note 6) until well-mixed without any butter or cream cheese clumps (Note 7), scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds(Note 8) using back of spoon, yielding 16 to 18 total fat bombs.
- Freeze & Serve (Note 9): Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.
|Makes 17 Servings|
|Amount Per Serving (1 fat bomb):|
|Calories 90 (87% from fat)|
|Total Fat 9g||13%|
|Saturated Fat 4g||21%|
|Net Carb 1g|
|Total Carb 3g||1%|
|Dietary Fiber 2g||7%|