Keto Brownie Batter Fat Bombs Low Carb
You are going to want to make these keto chocolate brownie batter fat bombs.
Easy low carb brownie fat bombs that you will be making all the time – they are that good.
Simple and delicious chocolate brownie batter fat bombs.
This creamy fat bombs recipe will be your new favorite.
Great low carb desserts, low carb snacks or treats for those mid afternoon cravings.
Tasty and delish brownie batter fat bombs with cream cheese, cocoa powder and chocolate chips.
You can’t go wrong with this low carb brownie batter fat bombs recipe.
These NO BAKE fat bombs are super quick to mix up.
Get ready to make the best keto chocolate brownie batter fat bombs.
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How To Make Keto Brownie Batter Fat Bombs
In a large mixing bowl using a hand mixer, beat butter and cream cheese
until light and fluffy.
Add sweeteners and extracts,
then beat until combined.
Slowly beat in whey powder and cocoa powder
on low for about 90 seconds.
Add in coconut flour and beat for an additional 30 seconds.
Gently fold in chocolate chips.
Cover bowl with lid or plastic wrap and refrigerate for 20 minutes.
Prepare a baking sheet with parchment paper.
Remove from fridge and using a small cookie scoop, scoop batter into balls (about 1 tablespoon size) and place on parchment papered surface.
Place baking sheet in freezer for 15 minutes and serve.
To store, place in a covered container in the fridge or freezer.
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Keto Brownie Batter Fat Bombs
Ingredients
- 4 tablespoons butter softened
- 8 ounces cream cheese softened
- 1 tablespoon unflavored whey powder
- ¼ cup unsweetened cocoa powder
- 1 tablespoon coconut flour
- ¼ cup confectioner’s sugar Swerve
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon liquid stevia
- 1/4 c Lily's stevia-sweetened chocolate chips or unsweetened dark chocolate chips
Instructions
- In a large mixing bowl using a hand mixer, beat butter and cream cheese until light and fluffy. Add sweeteners and extracts, then beat until combined.
- Slowly beat in whey powder and cocoa powder on low for about 90 seconds.
- Add in coconut flour and beat for an additional 30 seconds.
- Gently fold in chocolate chips.
- Cover bowl with lid or plastic wrap and refrigerate for 20 minutes.
- Prepare a baking sheet with parchment paper.
- Remove from fridge and using a small cookie scoop, scoop batter into balls (about 1 tablespoon size) and place on parchment papered surface.
- Place baking sheet in freezer for 15 minutes and serve.
- To store, place in a covered container in the fridge or freezer.
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