Chocolate Chip Cookie Dough Fat Bombs
Ingredients
- ½ (8-oz) block cream cheese, softened
- ¼ cup almond butter
- ¼ cup butter, softened
- ¼ cup powdered erythritol sugar substitute (such as Swerve)
- ⅓ cup finely ground almond flour
- 2 tsp vanilla extract
- ¼ tsp kosher salt
- ¼ cup sugar-free chocolate chips (such as Hershey's Kitchen or Lily's)
Instructions
- Beat cream cheese, almond butter, and butter in a large bowl with an electric mixer until smooth. Add sugar substitute, flour, vanilla, and salt, mixing until blended. Stir in chocolate chips.
- Roll mixture into 12 balls, using 2 Tbsp for each ball. Freeze 30 minutes or until firm.
- Store in refrigerator 5 days.
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