Rich, creamy, and very low-carb, these tiny, elegant desserts can be made ahead and frozen.
6 ingredients
1/4 cup Coconut oil
1/4 cup Butter unsalted
4oz Cream cheese
2 tablespoon Erythritol sweetener powdered or confectioners
1oz Lemon juice raw
1/2 cup Blueberries raw
4 steps
- Using a hand mixer, beat coconut oil, butter, cream cheese, and powdered erythritol in a medium bowl until smooth.
- Mix in lemon juice.
- Spoon into mini-muffin liners or a silicone mold. Press 3 blueberries into the top of each fat bomb.
- Freeze for about 30 minutes or until firm. Enjoy!
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