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Keto Cinnamon Roll Fat Bombs – vegetarian recipe
Stav Kogan

Keto Cinnamon Roll Fat Bombs

The ultimate no-bake keto treat that tastes just like a decadent cinnamon roll. These fat bombs feature a sweet almond flour center, a swirl of cinnamon cream cheese, and a sparkling cinnamon-sugar coating, making them the perfect bite-sized snack to crush cravings.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 12 fat bomb
Calories: 126
Ingredients Method Nutrition

Ingredients
  

  • Almond Flour Center
  • ½ cup (55 g / 1.94 oz) blanched almond flour
  • 2 tablespoons (30 ml / 1 fl oz) coconut oil or ghee
  • 1 tablespoon (15 ml / 0.5 fl oz) confectioners’-style erythritol
  • Cream Cheese Layer
  • 1 8-oz / 225-g package cream cheese, dairy-free or regular
  • 3 tablespoons (45 ml / 1.5 fl oz) coconut oil or ghee
  • ¼ cup plus 2 tablespoons / 60 g (2.12 oz) confectioners’-style erythritol
  • 2 teaspoons (10 ml / 0.3 fl oz) ground cinnamon
  • Cinnamon Sugar Topping
  • ¼ cup (48 g / 1.69 oz) granulated erythritol
  • 2 teaspoons (10 ml / 0.3 fl oz) ground cinnamon
  • If you only have granulated erythritol, pulse it in a clean blender or food processor until it reaches a powdered, confectioners'-style consistency for a smooth, grit-free filling.
  • Store these fat bombs in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month for a ready-to-go treat.
  • For the best texture, let the frozen fat bombs sit at room temperature for 15-20 minutes before enjoying.
  • To make this recipe coconut-free, use ghee instead of coconut oil. For a dairy-free and vegan version, ensure you use dairy-free cream cheese and coconut oil.

Method
 

  1. Line a baking sheet with parchment paper that will fit in your freezer.
  2. Make the almond flour center: In a small bowl, knead the almond flour, oil, and confectioners' erythritol with your hands until a dough forms.
  3. Divide into 12 equal pieces, roll into balls, and place on the prepared baking sheet.
  4. Freeze while you prepare the next layer.
  5. Make the cream cheese layer: In a medium bowl, combine the cream cheese, oil, and confectioners' erythritol with a fork or handheld mixer until smooth.
  6. Divide the mixture evenly between two separate bowls.
  7. Stir the 2 teaspoons (10 ml / 0.3 fl oz) of cinnamon into one of the bowls.
  8. Chill the cream cheese: Place both bowls of the cream cheese mixture into the freezer for about 1 hour, or until firm enough to handle but not frozen solid.
  9. Prepare the topping: In a small, shallow bowl, whisk together the granulated erythritol and 2 teaspoons (10 ml / 0.3 fl oz) of cinnamon.
  10. Set aside.
  11. Assemble the fat bombs: Remove the almond flour balls and cream cheese mixtures from the freezer. Scoop about a teaspoon of the plain cream cheese and a teaspoon of the cinnamon cream cheese.
  12. Place one almond flour ball between the two scoops of cream cheese.
  13. Roll the entire thing between your palms to form a larger ball, fully encasing the almond center.
  14. Coat and chill: Immediately roll the completed ball in the cinnamon-sugar topping until fully coated.
  15. Place it back on the parchment-lined baking sheet.
  16. Repeat with the remaining .
  17. Final chill: Freeze the finished fat bombs for at least 20 minutes to set completely before serving.

Nutrition

Calories: 126kcalCarbohydrates: 2gProtein: 1.4gFat: 12.5g

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