Keto Cinnamon Roll Fat Bombs capture the whole cinnamon-roll experience in a frozen bite. Cream cheese, butter, crunchy almond butter, and cinnamon roll into balls that get a quick cream cheese frosting over the top. Twenty-four fat bombs land at 10.3 g of fat and about 1.4 g net carbs each.
Craving the warm, comforting flavor of a cinnamon roll but sticking to your keto lifestyle? Look no further! These Keto Cinnamon Roll Fat Bombs are the perfect no-bake solution. They pack all the deliciousness of a sweet cinnamon treat into a creamy, bite-sized portion. Made with cream cheese, almond butter, and a hint of spice, they’re topped with a luscious cream cheese frosting to satisfy your sweet tooth and keep you on track. They’re incredibly easy to whip up and are the ideal snack to have on hand for a quick energy boost!
Ingredients
• Fat Bomb
• 8 ounces / 226g (8 oz) cream cheese, softened
• 1/2 cup / 113g (4 oz) butter, softened
• 1/2 cup / 128g (4.5 oz) crunchy almond butter
• 1/2 cup / 96g (3.39 oz) golden monk fruit sweetener
• 1 tsp / 5ml vanilla extract
• 2 tsp / 5g (0.18 oz) cinnamon
• Frosting
• 1 tbsp / 15ml heavy whipping cream
• 1 1/2 ounces / 42g (1.48 oz) cream cheese, softened
• 1/4 tsp / 1.25ml vanilla extract
• 2 tsp / 8g (0.28 oz) golden monk fruit sweetener
Instructions
1. In a large mixing bowl, combine all fat bomb : the softened cream cheese, softened butter, crunchy almond butter, monk fruit sweetener, vanilla extract, and cinnamon. Using an electric mixer, beat on medium speed until the mixture is smooth and well-combined.
2. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This will make it firm enough to handle.
3. While the mixture chills, line a baking sheet or large plate with parchment paper.
4. Using a small cookie scoop or your hands, roll the chilled mixture into 24 evenly-sized balls. Place them on the prepared parchment-lined sheet.
5. Transfer the sheet to the freezer and let the fat bombs harden for at least 45 minutes, or until firm to the touch.
6. While the fat bombs are freezing, prepare the frosting. In a small bowl, use an electric mixer to beat the softened cream cheese, heavy whipping cream, vanilla extract, and monk fruit sweetener until smooth and creamy.
7. Once the fat bombs are firm, drizzle or spread the frosting over them. Store in an airtight container in the refrigerator or freezer and enjoy!
Nutritional Information
• Nutrition Facts
• Serves: 24
• Serving Size: 1 Fat Bomb
• Calories Per Serving: 103
• Total Fat: 10.3g (16% DV)
• Sodium: 38.4mg (2% DV)
• Total Carbohydrate: 6.5g (0.23 oz) (2% DV)
• Dietary Fiber: 5.1g (20% DV)
• Protein: 2g (4% DV)
Pro Tips
• Use a small cookie scoop (about 1 tablespoon / 15 ml / 0.5 fl oz) to ensure all your fat bombs are uniform in size and nutrition.
• Ensure your cream cheese and butter are truly at room temperature before mixing to prevent a lumpy texture and achieve a silky-smooth consistency.
• For easy frosting, place the frosting in a small plastic bag, snip off a tiny corner, and drizzle it over the frozen fat bombs.
• Store the finished fat bombs in an airtight container in the freezer. They will soften quickly at room temperature, so enjoy them straight from the cold.
FAQ
Q: What makes these fat bombs keto-friendly
A: These fat bombs are keto-friendly because they use high-fat, low-carb ingredients like cream cheese, butter, and almond butter, and are sweetened with monk fruit sweetener instead of sugar. Each serving has only 6.5g (0.23 oz) of total carbohydrates and 5.1g (0.18 oz) of dietary fiber.
Q: How should I store these keto fat bombs
A: Store the fat bombs in an airtight container in the freezer or refrigerator. They soften quickly at room temperature, so it’s best to enjoy them straight from the cold.
Q: Why is my fat bomb mixture lumpy
A: A lumpy mixture is usually because the cream cheese and butter were not fully softened to room temperature before mixing. For a silky-smooth consistency, ensure these ingredients are truly soft before you begin.
Q: Do I have to bake these cinnamon roll fat bombs
A: No, this is a no-bake recipe. The fat bombs are chilled in the refrigerator to become firm enough to roll and then hardened in the freezer.
Pro Tips
- Get the cream cheese and butter truly to room temperature before mixing; anything cold leaves lumps in the base no amount of beating will fix.
- Chill the mixture for at least 30 minutes before rolling. Warm dough sticks to your hands and the balls will not hold together.
- Use a small cookie scoop (about 1 tablespoon) so all 24 fat bombs are uniform in size and nutrition.
- For easy frosting, load it into a small plastic bag, snip off a tiny corner, and drizzle it over the frozen fat bombs.
- Store the finished fat bombs in the freezer and enjoy them straight from the cold; they soften within minutes at room temperature.
Frequently Asked Questions
Are these cinnamon roll fat bombs keto-friendly?
Each of the 24 fat bombs has 6.5 g total carbs with 5.1 g of fiber, just under 1.5 g net, and 10.3 g of fat. All the sweetness is golden monk fruit.
How long do they keep?
Stored in an airtight container in the freezer, they keep for weeks. The frosting holds up fine straight from frozen.
Can I skip the frosting?
Yes, the rolled balls are complete on their own. The frosting is just cream cheese, heavy cream, vanilla, and monk fruit, so it adds mostly fat and flavor.
Can I make these nut-free?
Swap the crunchy almond butter for sunflower seed butter. The method and chilling times stay exactly the same.
Recipe card below.
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Keto Cinnamon Roll Fat Bombs
Ingredients
Method
- In a large mixing bowl, combine all fat bomb : the softened cream cheese, softened butter, crunchy almond butter, monk fruit sweetener, vanilla extract, and cinnamon.
- Using an electric mixer, beat on medium speed until the mixture is smooth and well-combined.
- Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This will make it firm enough to handle.
- While the mixture chills, line a baking sheet or large plate with parchment paper.
- Using a small cookie scoop or your hands, roll the chilled mixture into 24 evenly-sized balls.
- Place them on the prepared parchment-lined sheet.
- Transfer the sheet to the freezer and let the fat bombs harden for at least 45 minutes, or until firm to the touch.
- While the fat bombs are freezing, prepare the frosting.
- In a small bowl, use an electric mixer to beat the softened cream cheese, heavy whipping cream, vanilla extract, and monk fruit sweetener until smooth and creamy.
- Once the fat bombs are firm, drizzle or spread the frosting over them. Store in an airtight container in the refrigerator or freezer and enjoy!
