Keto Shortbread Fat Bombs

The perfect blend of richness from the butter and cream cheese, complemented by the subtle hints of vanilla and almond, transported my taste buds to dessert heaven.

A heavenly blend of butter, cream cheese, and aromatic extracts rolled in finely chopped almonds.


– Unsalted butter, softened – Cream cheese, softened – Erythritol or other keto-approved sweetener – Vanilla extract – Almond extract – Finely chopped almonds

First, grab a mixing bowl and combine your softened butter and cream cheese in it. Using a stand mixer, blend these ingredients until you achieve a fluffy and smooth texture.


Next, add a tablespoon of erythritol or another keto-approved sweetener to the bowl and blend well. This is where you can fine-tune the sweetness according to your liking.


Pour in the vanilla and almond extracts next, and mix until everything is well blended.


Take a tablespoon of the mixture in your hands and form it into a ball. Yes, it might be a bit sticky, but that's part of the fun! Roll it in a pile of finely chopped almonds, ensuring it’s evenly coated all around.


Place your prepared fat bombs on a baking sheet lined with wax or parchment paper and freeze for at least 2 hours.

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