Keto Buttercream Fat Bombs
How to Make It
Step 1
Place butter in a microwave-safe bowl. Heat in a microwave in 5-second increments until softened but not melted. You can also leave butter on the countertop at room temperature for a few hours until softened.
Step 2
Add the softened butter to the bowl of a stand mixer. Alternatively, you can use an extra-large mixing bowl and a hand mixer. Add the allulose, heavy cream, and a pinch of sea salt to the bowl. Turn the mixer on medium-high speed and beat for 5-7 minutes until light and fluffy.
Step 3
In the meantime, chop the chocolate very finely using a knife so it resembles shavings with some smaller pieces. Place the chopped chocolate into a bowl. Set aside.
Step 4
Using a teaspoon-sized cookie scoop, scoop out the buttercream and level out the scoop. Place the scoop of buttercream into the chopped chocolate. Then using a spoon, scoop and pour the chopped chocolate over the buttercream until it sticks on all sides.
Step 5
Remove each to a parchment-lined baking sheet. Chill until firm, about 30 minutes, in the freezer. Enjoy!
Step 6
Allow fat bombs to come to room temperature for the best texture! Keep stored in the fridge. You can also store them in an airtight container in the freezer for up to three months.
Ingredients
- Butter – 6 oz
- Allulose, powdered – 0.67 cup
- Dark Chocolate, Extra Dark – 1.5 oz
- Heavy cream – 0.25 cup
- Salt, sea salt – 0.13 tsp