Melt-In-Your-Mouth Buttercream Fat Bombs ☁️ gluten free & keto

Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb

Keto Buttercream Fat Bombs ☁️

Melt-In-Your-Mouth

These keto buttercream fat bombs are based on our infamous cream cheese buttercream frosting. We know many of you are already using it as a fat bomb, so we figured we’d make it official.

Plus, a light chocolate cover makes them oh-so-amazing! And if you keep them frozen, picture the chocolate cover cracking and the filling literally melting in your mouth . An ice cream fat bomb situation.

Alternatively, opt for a toasted almond sprinkle. Nice, crunchy and oh-so-yummy.

Or, I mean, you can literally just smother it over a piece of dark chocolate. Or berries. Or just spoon it out. We definitely have. But trust us on the chocolate-covered version, it’s a-mazing. And roughly 0.25g net carbs a pop.

The Butter 🌾🐄

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

The Cream Cheese 🧀

Again, procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary.

During our trial runs we tried the buttercream with organic and Philadelphia (supermarket ran out of organic), and the difference was not as pronounced as with the butter. So take your pick.

The Sweetener 🍯

You can pretty much use whatever sweetener floats your boat. But it must be powdered. We’ve test driven it with Swerve, xylitol and Pyure and it works great with all three.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).

Or if stevia drops are your thing, go for it! Just sweeten very little by little to taste. We suggest SweetLeaf Vanilla to get the job done right.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

The Vanilla

We are huge fans of Nielsen-Massey’s Madagascar vanilla for these fat bombs. And for pretty much every baked good, it’s seriously the best stuff.

Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb

Keto Buttercream Fat Bombs ☁️ 

Course: Dessert
Cuisine: Gluten Free
Prep Time: 15 minutes
Servings: 1 batch
Calories: 1229 kcal

These keto buttercream fat bombs are based on our infamous cream cheese buttercream frosting. Covered in chocolate or sprinkled with toasted almonds, keep them frozen for an ice cream fat bomb situation. 

Print

Ingredients

For the buttercream fat bombs

  • 115 g organic grass-fed butter at room temperature
  • 115 g cream cheese at room temperature
  • 2-6 tablespoons Swerve confectioners or xylitol to taste*
  • 1 teaspoon vanilla extract

For the coating

  • dark chocolate such as Lily's (optional & to taste)
  • almonds toasted and roughly chopped

Instructions

  1. Add the butter, cream cheese, and vanilla extract to a bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Start by adding just two tablespoons of Swerve, adding more if necessary to taste. Spoon into moulds (or ice tray!) and freeze until hardened. Or keep in the fridge for up to a week as a spread. 

  2. If adding a chocolate layer, melt chocolate in a water bath (or the microwave). Allow to come to room temperature before coating. 

  3. Remove buttercream fat bombs from the moulds. Using a fork, dip into melted chocolate briefly and transfer to a parchment-lined plate. Repeat for a thicker coating. Freeze again straight away. 

  4. Keep refrigerated or frozen (our preference!). 

Recipe Notes

*Or powdered Pyure (at half the amount).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Please note that nutrition facts were estimated for the ENTIRE batch. You can make approximately 20 1-inch fat bombs (at 0.25g net carbs a pop). 

Nutrition Facts
Keto Buttercream Fat Bombs ☁️ 
Amount Per Serving
Calories 1229 Calories from Fat 1188
% Daily Value*
Total Fat 132g 203%
Saturated Fat 81g 405%
Cholesterol 373mg 124%
Sodium 1190mg 50%
Potassium 158mg 5%
Total Carbohydrates 5g 2%
Sugars 4g
Protein 7g 14%
Vitamin A 88.4%
Calcium 14%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

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6 comments

    • Paola says:

      Hi Krista! Just click on US Customary at the bottom of the ingredients and you’ll get it in cups, or in this case ounces! 4oz 😉 xo Paola

  1. Sophie says:

    Cracked up because I’ve been making these with your buttercream frosting for a month! Most definitely not these pretty, but so yummy! You use a silicon mold?

  2. em says:

    these are pure sorcery!! a-maze-balls!!!!!!!! i just scooped up rounds and dipped them in chocolate… looked fairly ugly tbh (i don’t have your mad skills man!) but tasted out of this world! i got stright away what you meant of the chocolate popping and the fat bomb just melting away in your mouth… wowz!

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