King Cake Fat Bombs 4

Ingredients
Crust
- 1/2 cup almond flour
- 2 tsp coconut flour
- 3/4 tsp cinnamon
- 2 tbsp Swerve, Confectioners
- 2 tbsp butter, melted
Filling
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- 2 tbsp Swerve, Confectioners
Glaze
- 2 oz cream cheese, softened
- 2 tbsp Swerve, Confectioners
- 1 tbsp milk of choice
- ½ tsp vanilla extract
Sprinkles
- 3 tbsp Swerve, Granular
- Blue, red, yellow, and green food coloring

Instructions
Crust
- Line a mini muffin tin with 18 cupcake liners.
- In a medium bowl, combine almond flour, coconut flour, cinnamon, Swerve, and butter. Mix until all ingredients are well combined.
- 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
- In a medium bowl, mix together softened cream cheese, vanilla, and Swerve.
- Add 1 heaping teaspoon of cream cheese filling to each cupcake liner. Place in freezer for about 10 minutes.
- Remove from freezer. Sprinkle remaining crust on top of the cream cheese filling. Press lightly to adhere. Set aside.
Glaze
- In a small bowl, whisk together 2 oz softened cream cheese, Swerve, milk, and vanilla extract.
- Add 1 heaping teaspoon of glaze over the crumbled crust to each cupcake liner. Set aside.
- Place in freezer for about 10 minutes.
Sprinkles
- Add 1 tbsp of Swerve to three small bowls.
- Add food coloring to each bowl and combine to color sprinkles.
- Top each fat bomb with purple, green, and gold Swerve colored sprinkles.
- Let harden in the freezer for about an hour, then store in the fridge.
Makes 12 servings.

King Cake Fat Bombs 6
Nutrition Facts Serving Size 1 fat bomb Servings 12 |
---|
Calories 100 |
Total Fat 9g |
Total Saturated Fat 4.5g |
Cholesterol 20mg |
Sodium 45mg |
Total Carbs 10g |
Dietary Fiber 10g |
Sugars 1g |
Added Sugar 0g |
Swerve 8g |
Protein 2g |
Net Carbs: 1g |