Cookie Dough Fat Bombs
- 8 oz cream cheese softened
- ½ cup Salted Butter
- ½ cup creamy peanut butter or almond butter the kind that’s only peanuts and salt
- ⅓ cup swerve sweetener (erythritol)
- 1 tsp vanilla extract
- 4 oz Lilly’s baking chips (stevia sweetened chocolate chips)
- Mix all the creamy ingredients together in a mixer and then spray a cookie scoop or spoon with coconut oil cooking spray.
- Refrigerate dough for 30 minutes before scooping onto parchment paper, then freeze for 30 minutes and store in the refrigerator in plastic baggies.
- Do not store at room temperature. Enjoy Frozen or refrigerated. Makes 20 Keto bombs