KING CAKE FAT BOMBS

DIRECTIONS:

CRUST

Step 1

Line a mini muffin tin with 18 cupcake liners.

Step 2

In a medium bowl, combine almond flour, coconut flour, cinnamon, Swerve, and butter. Mix until all ingredients are well combined.

Step 3
Add 1 tsp of crust mixture to each cupcake liner. Using a spoon or your fingers, press crust onto the bottom of each cupcake liner. Set aside.

FILLING

Step 1

In a medium bowl, mix together softened cream cheese, vanilla, and Swerve.

Step 2
Add 1 heaping teaspoon of cream cheese filling to each cupcake liner. Place in freezer for about 10 minutes.

Step 3
Remove from freezer. Sprinkle remaining crust on top of the cream cheese filling. Press lightly to adhere. Set aside.

GLAZE

Step 1

In a small bowl, whisk together 2 oz softened cream cheese, Swerve, milk, and vanilla extract.

Step 2
Add 1 heaping teaspoon of glaze over the crumbled crust to each cupcake liner. Set aside.

Step 3
Place in freezer for about 10 minutes.

SPRINKLES

Step 1

Add 1 tbsp of Swerve to three small bowls.

Step 2
Add food coloring to each bowl and combine to color sprinkles.

Step 3
Top each fat bomb with purple, green, and gold Swerve colored sprinkles.

Step 4
Let harden in the freezer for about an hour, then store in the fridge.

Makes 12 servings.