King Cake Fat Bombs

King Cake Fat Bombs 4
King Cake Fat Bombs 4

King Cake Fat Bombs

Recipes   Gluten Free     Keto     Seasonal     Sweets    


  • 1/2 cup almond flour
  • 2 tsp coconut flour 
  • 3/4 tsp cinnamon 
  • 2 tbsp Swerve, Confectioners
  • 2 tbsp butter, melted
King Cake Fat Bombs 3


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

Makes 12 servings. 

King Cake Fat Bombs 1
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