Keto Chocolate Chip Cookie Dough Fat Bombs!

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INGREDIENTS:

8 Ounce Package Cream Cheese (Softened)

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1/2 Cup Peanut Butter

1 Stick Grass-Fed Butter (Room Temperature)

1/2 Cup Lilly’s Sugar-free Chocolate Chips

1/4 Cup Erythritol

1/4 Teaspoon Salt

1/2 Teaspoon Rodelle Vanilla (Optional)

INSTRUCTIONS:

Start by combining room-temperature butter, softened cream cheese and peanut butter. Stir until smooth.

Add Swerve, salt, and vanilla.

Fold in chocolate chips.

Using a cookie scoop, scoop 14 balls onto a baking pan.

Freeze for two hours until set!

Store in refrigerator or freezer.

Freezes well for up to 3 months in an airtight container.

Enjoy!

Serves :14
Calories Per Serving: 101

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