Keto Dark Chocolate Fat Bomb

  • Ingredients:

8 ounces unsalted grass-fed butter at room temperature

8 ounces cream cheese at room temperature

1/4-1/2 cup powdered erythritol, allulose or xylitol, to taste

2 teaspoons vanilla extract

1 bag of sugar free dark chocolate chips like Lily’s


  1. Add the butter and cream cheese to a large bowl. Cream the mixture with an electric mixer until evenly combined, a couple minutes. Start by adding just 1/4 cup of sweetener, adding more if necessary to taste. Continue to beat until light and fluffy. 
  2. Spoon into silicon molds or just use an ice cream scooper like I did and place on a piece of parchment paper lined baking sheet.
  3. Freeze until hardened. 
  4. If adding a chocolate layer, melt chocolate in a water bath (or the microwave), I added about tablespoon of MCT oil to thin it out and get some MCT oil in there because why the heck not??
  5. Allow the chocolate to come to room temperature before coating. The recipe I followed says to dip them in using two forks… I may have used my fingers.
  6. Freeze again or put in the fridge. Try to eat only one at a time!

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