Keto Cocoa Cookies and Cream Fat Bombs
How to Make It
Step
Recipe Steps steps 3 1 h 35 min
Step 1
In a stand mixer fitted with a paddle attachment, blend the first amount of butter until it becomes smooth and creamy. Scrape down the bowl with a rubber spatula and continue blending as needed until the butter reaches this point. Next, blend cocoa powder into the butter. Follow by blending in vanilla extract liquid stevia. Continue mixing until a firm chocolate dough forms. Transfer the chocolate dough to a bowl and set it in your refrigerator to chill temporarily.
Step 2
Wipe your mixing bowl clean and return it to the stand mixer. Blend the second amount of butter again until it’s smooth and creamy. Next, blend room temperature cream cheese into the butter until you have a super smooth mixture. Follow with the second amount of vanilla extract and liquid stevia, then the heavy cream. The consistency should be similar to yogurt. Grab the chocolate dough from your refrigerator and blend it into the cream cheese mixture at a slow speed. Undermix the bowl so you get a swirl effect in the fat bombs.
Step 3
Place the bowl of cookies and cream mixture in your refrigerator to chill for 15 minutes. After chilling, scoop the mixture into 2-tablespoon portions and arrange them on a tray lined with parchment paper. You can either roll the fat bombs into balls or keep the scoop effect like photographed. Return the tray of cookies and cream fat bombs to a freezer to freeze for a minimum of 1 hour before eating.
Ingredients
- Butter, unsalted – 6 tbsp
- Cocoa powder – 3 tbsp
- Vanilla extract – 0.13 tsp
- Liquid stevia – 5 Drop
- Butter, unsalted – 6 tbsp
- Cream cheese – 4 oz
- Vanilla extract – 0.13 tsp
- Liquid stevia – 5 Drop
- Cream Heavy Whipping – 1.5 tbsp