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


  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!

  3. Anne says:

    These were delicious. Like other posters have said, I couldn’t get them to come out perfectly in my silicone molds but they tasted good, so I didn’t care. I had to hide them in the freezer so my kids wouldn’t eat all of them.

    • Paola says:

      Hi Amy! As stated in the recipe notes (right before the nutrition label), that is for the WHOLE batch! It’s best to do it this way so you guys get accurate nutrition values and divide it per as many fat bombs as you make (otherwise things get rounded down to zero). xo!

    • Paola says:

      Hi Christine, coconut butter would work- it would just taste completely different as it won’t have the tanginess from the cream cheese. xo

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