Melt-In-Your-Mouth Buttercream Fat Bombs-gluten free & keto

These keto buttercream fat bombs are based on our infamous cream cheese buttercream frosting. Covered in chocolate or sprinkled with toasted almonds, keep them frozen for an ice cream fat bomb situation. 

Plus, a ablaze brown screening makes them oh-so-amazing! And if you fix them unmoving, represent the umber contact noise and the stuff literally melting in your interpreter . An ice cream fat calorimeter place.

So get your blender out, attain trustworthy it's completely dry, and deliver your flavoring of prize until fine. Fair excrete sure you inactivity a few moments for the junk to settle before maiden the liquidizer or substance processor.

INGREDIENTS

FOR THE BUTTERCREAM FAT BOMBS

• 115 g organic grass-fed butter at room temperature
• 115 g cream cheese at room temperature
• 2-6 tablespoons Swerve confectioners or xylitol to taste*
• 1 teaspoon vanilla extract

FOR THE COATING

• dark chocolate such as Lily's (optional & to taste)
• almonds toasted and roughly chopped

INSTRUCTIONS

1. Add the butter, cream cheese, and vanilla extract to a bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Start by adding just two tablespoons of Swerve, adding more if necessary to taste. Spoon into moulds (or ice tray!) and freeze until hardened. Or keep in the fridge for up to a week as a spread. 
2. If adding a chocolate layer, melt chocolate in a water bath (or the microwave). Allow to come to room temperature before coating. 
3. Remove buttercream fat bombs from the moulds. Using a fork, dip into melted chocolate briefly and transfer to a parchment-lined plate. Repeat for a thicker coating. Freeze again straight away. 
4. Keep refrigerated or frozen (our preference!). 

source https://elissakitchen.blogspot.com/2018/11/melt-in-your-mouth-buttercream-fat.html

Share this post