Snickerdoodle fat bombs

Snickerdoodle fat bombs

Ingredients:
Fatbombs:
4 oz cream cheese
1/4 cup coconut oil (Or butter)
1/4 cup PB
12 drops liquid stevia
1 tsp vanilla
1/2 tsp cinnamon
Cinnamon mix:
1 tsp cinnamon
1 tbsp erythritol / swerve
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Instructions:
Mix cinnamon and erythritol for cinnamon mix, set aside. Soften cream cheese, mix together all ingredients well, it helps to use a mixer, add to parchment lined dish with high edges (or 8 non stick baking cups), add to freezer for 30 minutes, cut into 8 pieces, coat with cinnamon mix, enjoy! You can store in freezer, just put in fridge 30 mins before eating. .
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By the way, these would probably be REALLY good with Apple extract, so if anyone has any you should experiment and let me know how they turn out!! 😋
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You can also use monkfruit for the cinnamon mix!
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Serving size is 2 fat bombs.
Recipe makes 4 servings
Macros:
Calories: 264
Fat: 26.5g
Protein: 5g
Net carbs: 1.2g
Fiber: 1g