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Keto Buttercream Fat Bombs

Keto Buttercream Fat Bombs

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For the buttercream fat bombs:
1 stick butter, at room temperature
½ cup cream cheese, softened
3 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract

For the chocolate glaze:
4 oz sugar free dark chocolate, chopped
1 ½ tsp coconut oil


  1. To make the fat bombs, in a bowl cream together the butter and sweetener.
  2. Add the cream cheese and vanilla extract and beat until blended.
  3. Pipe the mixture into 1 1/4- to 1 1/2-inch mounds on a baking sheet lined with parchment paper or spoon the mixture into ice cube trays.
  4. Freeze until hardened.
  5. To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.
  6. Let it cool slightly.
  7. Remove the fat bombs from the freezer.
  8. Use two forks to dip each bomb into the chocolate.
  9. Shake a little to let the excess chocolate drip.
  10. Pop the fat bombs back into the freezer until the chocolate sets.
  11. Keep refrigerated in an airtight container until serving


Keywords: fat bombs, buttercream

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