Rhubarb Crisp Fat Bombs
These Rhubarb Crisp Fat Bombs are a delicious, guilt-free dessert that is the perfect ending to any meal.
Calories: 161kcal
Ingredients
Fat Bombs Ingredients
- 8 ounce cream cheese softened
- 6 tablespoons grass-fed butter salted and softened
- 1 tablespoon confectioner’s style erythritol sweetener
- 1 cup rhubarb – cut into ¼ inch thick pieces
- ½ cup erythritol granular sugar sweetener
- ⅛ teaspoon xanthan gum
Topping Ingredients
- ⅓ cup almond flour
- 2 tablespoons butter salted
- 1 teaspoon granular brown sugar erythritol
Instructions
- Prepare a muffin tin with cupcake liners. Preheat oven to 400 degrees.
- Prepare topping by mixing ingredients together in a small mixing bowl. Place on a baking sheet with parchment paper. Bake in preheated oven for 5 minutes or until toasted.
- Add the rhubarb, granular sweetener, cinnamon, and xanthan gum to a saucepan. Heat over medium heat, stirring occasionally, simmer for 3 to 5 minutes, until softened. Allow rhubarb filling to cool.
- Add cream cheese and butter to a mixing bowl and beat until creamy. Beat in sweetener, then gently swirl in rhubarb mixture.
- Equally divide filling mixture between the 12 muffin tins, top with about 2 teaspoons of topping.
- Freeze for about 20 minutes and serve. Freeze in a covered container to store.
Notes
If freezing for more than 30 minutes, you may want to thaw for 3-4 minutes prior to serving.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Fiber: 1g
