King Cake Fat Bombs

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

Crust

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.

Filling

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.

Glaze

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.

Sprinkles

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.