Want to enjoy cinnamon rolls but you’re not up for baking?
Try these cream cheese cinnamon roll fat bombs instead!
They require few ingredients and only 15 minutes of active preparation.
Rich in butter and full-fat cream cheese, they make a great keto-friendly dessert.
We recommend using grass-fed butter for this recipe as it is rich in micronutrients and healthy fats.
It is important that the ingredients used are at room temperature.
The butter and cream cheese should be soft for this recipe.
Make sure that they are out of the fridge at least 30-40 minutes before making the recipe!
Erythritol is our sweetener to go in keto-friendly recipes.
It doesn’t spike your blood sugar, it is completely safe and it has a naturally sweet taste.
Other sweeteners such as stevia or monk fruit can be used in this recipe but in fewer quantities as they are sweeter.
If using stevia powder for this recipe, use 1/8 tsp to replace the 2 tbsp of erythritol. Alternatively, use 20 drops of liquid monk fruit sweetener to substitute the 2 tbsp of erythritol.
HOW TO
In a bowl, mix the room temperature cream cheese, soft butter, finely ground almonds, erythritol and cinnamon until a smooth mass is formed;
Chill the mass in the fridge for 30 minutes or alternatively in the freezer for 10 minutes;
To make the frosting, whisk the cream cheese, heavy whipping cream, powdered erythritol, and vanilla essence to combine; set aside;
Remove the mass from the fridge; using a small cookie scoop or a tablespoon, scoop the fat bombs;
Low-carb, Keto Cream Cheese Cinnamon Roll Fat Bombs Recipe
Equipment
- bowl
- cookie scoop
- Tablespoon
Ingredients
For the rolling:
- 1 brick full fat cream cheese, room temperature 1 brick /8 oz /225 grams
- 1 Stick butter, softened 1 stick butter/113 grams
- 4 tbsp almond flour
- 2 tbsp erythritol
- 1 tsp cinnamon powder
For the frosting:
- 4 tbsp full-fat cream cheese
- 2 tbsp heavy whipping cream
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla essence
Instructions
- In a bowl, mix the room temperature cream cheese, soft butter, finely ground almonds, erythritol and cinnamon until a smooth mass is formed;
- Chill the mass in the fridge for 30 minutes or alternatively in the freezer for 10 minutes;
- To make the frosting, whisk the cream cheese, heavy whipping cream, powdered erythritol, and vanilla essence to combine; set aside;
- Remove the mass from the fridge; using a small cookie scoop or a tablespoon, scoop the fat bombs;
