This cream cheese gingerbread fat bombs recipe is the perfect way to enjoy holiday treats and maintain your low carb lifestyle or keto diet. A keto friendly snack like these gingerbread spice truffles will satisfy your sweet tooth and give you a feeling of being full. These savory fat bombs are no-bake, easy to make, and you can keep them in the freezer until needed. Just right with a creamy low carb latte in the afternoon.
For this recipe you’ll need: cream cheese, almond flour, hemp hearts, powdered Swerve sweetener, sugar free brown sugar syrup (I used Torani), ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, and sea salt.
It starts on October 31 every year – doesn’t it?
Table of Contents
What is in your gingerbread fat bombs?
It’s like an obstacle course for those of us who eat low carb diets and love keto dessert. Halloween candy, Thanksgiving leftovers, and then the grand finale of nonstop treats from about December 15 through January 2. No matter how committed you are to your keto meal plan you are going to be tempted.
Well, these low carb cream cheese fat bombs can really bolster your resolve. They are almost all fat so one or two sticks with you all afternoon. I’ve added some fiber so they’ll make you feel full fast, I don’t think there are many people in the world that could eat more than two. Best of all, they are full of those fall flavors we crave around the holidays such as cinnamon, ginger, nutmeg, and cloves.
Since there’s no baking involved you can mix these up in no time and keep them in the freezer for when you’d like one. Let your little fat bomb sit out for at least 10 minutes to soften up a little for best texture and flavor. I love to enjoy one of these with a cup of coffee in the afternoon. The cream cheese fat bombs have the texture of a chocolate truffle and the flavor of spice cake with cream cheese frosting. So good.
Tips for Making Cream Cheese Gingerbread Fat Bombs
Once you’ve made these gingerbread fat bombs with cream cheese a few times you can branch out and try a variety of flavor combinations! Here are some tips that may help.
- Have all the ingredients at room temperature when you mix them up. This way the ingredients will blend more easily and you won’t have lumps of plain cream cheese in your keto fat bomb when you’re done.
- Don’t be afraid to adjust the sweetness to your own tastes. I am from the south, land of sugary sweet desserts. I like things SWEET. Mix in half the Swerve sweetener and then add more to taste.
- The almond flour and hemp hearts help to hold the mixture together and give it texture. They also provide some fiber. You could substitute coconut flour if you like. Don’t forget to refigure the nutritional info if you do. There are calculators online just do a search.
- The sweetener and the sugar free syrup are figured as 0 carbs because they don’t affect your blood sugar. Some calculators will add the carbs from sweeteners in and it will look like these keto fat bombs are crazy high in carbs. Calculate them without the sweetener or the syrup and you’ll get similar numbers to the ones I have. It’s the net carbs that you want to figure out which subtracts fiber and sugar alcohols.
- Chill the mixture for at least 30 minutes before rolling into balls. It’s so much easier to work with since it’s aa cream cheese fat bomb.
- I use a large melon baller to scoop up the mixture when I am ready to form it. Works really well.
- Once they’re made, you can freeze them on a cookie sheet until they are completely frozen. Then put them in a freezer container. They won’t stick together that way.
- Keep cream cheese fat bombs in the refrigerator unless you are freezing them.
- Keep in mind that these are low carb but calorie dense. You don’t want to eat a bunch of them throughout the day.
Navigation tip
This cream cheese gingerbread fat bombs recipe is set to make 6 generous servings of 2 keto fat bombs per. You can make enough for the whole family if you’d like. If you put your cursor (or finger) over the number “6” next to the “Servings” heading in the recipe below, a slider will appear. You can move the slider to the number of servings you want to make. The gingerbread fat bombs recipe will automatically change the amount of each ingredient for you.
Low Carb Cream Cheese Gingerbread Fat Bombs Recipe
Give this fat bomb recipe a try. It’s just so perfect for fall and winter. If you like this recipe, please consider giving it a 5 star rating.
Gingerbread Fat Bombs
Ingredients
Cream Cheese Mixture
- 8 ounces cream cheese , room temperature
- 2 tablespoons almond flour
- 2 tablespoons hemp hearts
- 3 tablespoons powdered Swerve sweetener
- 2 teaspoons sugar free brown sugar syrup
- 1 teaspoon ginger
- 1 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Cinnamon Swerve Mixture
- 3 tablespoons powdered Swerve sweetener
- 1 teaspoon cinnamon
- 1 pinch fine sea salt
Instructions
Cream Cheese Mixture
- Blend all of the fat bomb ingredients in a mixer or food processor until completely smooth and blended.
- Taste and adjust sweetness and flavor if needed. You can add a little more cinnamon or ginger or whatever if you need to.
- Put in the refrigerator for 30 minutes, or until chilled and firm.
- Using a melon baller scoop out 12 mounds of the cream cheese mixture.
- Quickly form into balls and roll in the cinnamon-Swerve mixture.
- Cover with plastic wrap and put back in the refrigerator to chill completely.
- Store in the refrigerator or freezer.
Cinnnamon – Swerve Mixture
- Stir it all up and use it to coat the cream cheese fat bombs
Nutrition
If you liked this keto friendly cream cheese fat bombs recipe you may also like…
Click on the image to see the recipe. From left to right: Low Carb Spicy Gingerbread Mug Cake, Low Carb Peanut Butter Mug Cake, Low Carb Mug Brownie with Peanut Butter Swirl.
Still looking? Try these recipes from some of my favorite blogs!
Pumpkin Pie Fat Bombs Tasteaholics
Cream Cheese Peanut Butter Fudge Low Carb Yum
Yowza !