Total Time: 1 hour 30 minutes
Prep Time: 10 minutes
Serves: 24 fat bombs
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1/2 cup crunchy almond butter
2 ounces 100% cacao Baker’s chocolate bar
1/2 cup golden monk fruit sweetener
In a mixing bowl of electric mixer, mix all ingredients except chocolate until well-combined.
Place mixture to a fridge for 30 minutes.
In a food processor, blend chocolate until broken into small pieces.
Remove mixing bowl from fridge, fold in chocolate pieces, and scoop and flatten into silicone mold or form mixture into balls. (If forming fat bombs into balls, line plate with parchment paper)
Harden fat bombs in a freezer for about 45 minutes.
Store fat bombs in an airtight container in the freezer.
Serving Size: 1 Fat Bomb
Calories Per Serving: 98
% DAILY VALUE
Total Fat 9.8g 15%
Sodium 32.2mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 4.8g 19%
Iron 0.3mg 1%
Protein 2g 4%
Calcium 21.1mg 2%
Vitamin A 72.2µg 5%
Magnesium 13.4mg 3%