Something that tastes like cinnamon rolls but doesn't require the work of cinnamon rolls? Yes, please! Super easy keto cinnamon rolls fat bombs!
In a middle-sized bowl, mix the almond flour, very soft butter, cinnamon, and brown erythritol until you get a smooth mass and no chunks of butter are left.
A "trick" or technique I like to use whenever I combine ingredients with softened butter is to press the backside of the spoon to the wall of the bowl while I stir.
(As if you were to apply the fat bomb mass with a spatula and the spoon is your spatula.)
Chill the mass in your freezer for approx. 10 minutes.
While the fat bomb mass is chilling in the freezer, we're going to make the cream cheese topping for our cinnamon rolls fat bombs.
The first step is to melt the cream cheese.
I prefer to do that with a double boiler in a small bowl but you could also simply pop the cream cheese into your microwave for a few seconds until it's melted.
Combine the melted cream cheese with the powdered erythritol, vanilla extract, and heavy cream.
Make sure no chunks of powdered erythritol are left.
Set aside.
After 10 minutes, get the fat bomb mass out of the freezer and scoop out small balls using a spoon or cookie scoop. (I used a tbsp measuring scoop to do this.)
Quickly roll the mass in between your hands until you get a smooth ball.
Chill the balls again in your freezer for approx. 5 minutes before adding the warm cream cheese topping.
Add the cream cheese topping on top of the fat bombs.
I did that by simply dripping it slowly over the fat bombs using a spoon.
Chill the finished fat bombs for one last time in your fridge for at least 30 minutes before enjoying them with a hot cup of tea or coffee! 🙂
Store the cinnamon roll fat bombs covered with plastic wrap or in an air-tight container for up to 3 days.
If you plan to keep them longer than that, I recommend making the cream cheese topping and fat bomb mass separately as the cream cheese topping will dry out after a few days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 fat bomb (approx. 0.6 oz/ 17g and 1" or 2.5cm)
Servings 8
- Amount Per Serving
- Calories 116
- % Daily Value *
- Total Fat 11.4g18%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.7g3%
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a middle-sized bowl, mix the almond flour, very soft butter, cinnamon, and brown erythritol until you get a smooth mass and no chunks of butter are left.
A "trick" or technique I like to use whenever I combine ingredients with softened butter is to press the backside of the spoon to the wall of the bowl while I stir.
(As if you were to apply the fat bomb mass with a spatula and the spoon is your spatula.)
Chill the mass in your freezer for approx. 10 minutes.
While the fat bomb mass is chilling in the freezer, we're going to make the cream cheese topping for our cinnamon rolls fat bombs.
The first step is to melt the cream cheese.
I prefer to do that with a double boiler in a small bowl but you could also simply pop the cream cheese into your microwave for a few seconds until it's melted.
Combine the melted cream cheese with the powdered erythritol, vanilla extract, and heavy cream.
Make sure no chunks of powdered erythritol are left.
Set aside.
After 10 minutes, get the fat bomb mass out of the freezer and scoop out small balls using a spoon or cookie scoop. (I used a tbsp measuring scoop to do this.)
Quickly roll the mass in between your hands until you get a smooth ball.
Chill the balls again in your freezer for approx. 5 minutes before adding the warm cream cheese topping.
Add the cream cheese topping on top of the fat bombs.
I did that by simply dripping it slowly over the fat bombs using a spoon.
Chill the finished fat bombs for one last time in your fridge for at least 30 minutes before enjoying them with a hot cup of tea or coffee! 🙂
Store the cinnamon roll fat bombs covered with plastic wrap or in an air-tight container for up to 3 days.
If you plan to keep them longer than that, I recommend making the cream cheese topping and fat bomb mass separately as the cream cheese topping will dry out after a few days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
