Cinnamon roll fat bombs
- Prep Time: 15 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 24 fat bombs
- Category: Dessert
- Method: Freeze
- Cuisine: American
Ingredients
Fat Bombs:
-
- 8 oz cream cheese, softened
-
- ½ cup (4 oz) unsalted butter, softened
- ½ cup (128g) SunButter
- ½ cup (96g) golden monk fruit sweetener
- 2 tsp cinnamon
- 1 tsp pure vanilla extract
Frosting:
-
- 1 ½ oz cream cheese, softened
- 3 tbsp (45 mL) heavy whipping cream
- 2 tsp (8g) golden monk fruit sweetener
- ¼ tsp pure vanilla extract
- 1/16 tsp cinnamon
Instructions
- Fat Bombs: In a mixing bowl, using an electric mixer, mix all ingredients until well-combined. Cover mixing bowl with lid or plastic wrap and transfer to refrigerator to chill for 30 minutes.
- Remove mixing bowl from refrigerator and form mixture into balls or scoop and flatten into silicone mold cavities. Transfer fat bombs to freezer to harden for 45 minutes.
- Frosting: Meanwhile, in a mixing bowl, using an electric mixer, mix together cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until fully incorporated.
- Final Steps: Remove fat bombs from freezer. Add drizzle of frosting and sprinkle of cinnamon on top.
Recipe Notes:
Store fat bombs in airtight container in freezer.
