Snickerdoodle Cookie Dough Fat Bombs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
8 oz Cream Cheese 1 8oz block Kerrigold Butter1/2 cup Almond Flour 1/2 cup (+1/2 cup) Swerve - Granulated1 Tbsp (+1 Tbsp) Cinnamon, ground
Warm butter and cream cheese to room temp. Cream the two together with a hand mixer.
In a food processor add half of sweetener, cinnamon and almond flour (reserve other half for rolling balls in), process till finely ground. Add to the cream cheese and butter mixture.
Scrape down the sides and place in the fridge for 1+ hour to chill (easier to roll).
Take a melon baller or small ice cream scooper for uniformity, place balls back in fridge to solidify again.
Mix remaining sweetener and cinnamon in a small bowl. Take one ball at a time, roll gently between palms to slightly warm, roll in the sweetener/cinnamon mixture. Once all balls are rolled in mixture, fridge one last time to firm up for storage in fridge or freezer. It sounds like a lot of work but it really isn't!
Serving Size: 2 Balls
In a food processor add half of sweetener, cinnamon and almond flour (reserve other half for rolling balls in), process till finely ground. Add to the cream cheese and butter mixture.
Scrape down the sides and place in the fridge for 1+ hour to chill (easier to roll).
Take a melon baller or small ice cream scooper for uniformity, place balls back in fridge to solidify again.
Mix remaining sweetener and cinnamon in a small bowl. Take one ball at a time, roll gently between palms to slightly warm, roll in the sweetener/cinnamon mixture. Once all balls are rolled in mixture, fridge one last time to firm up for storage in fridge or freezer. It sounds like a lot of work but it really isn't!
Serving Size: 2 Balls
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 14.4 g
- Cholesterol: 12.4 mg
- Sodium: 238.0 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
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