A quick and easy Gingerbread Truffle Fat Bombs recipe for a delicious holiday treat that’s Keto friendly and low carb.
‘Tis the season!
I hope everyone’s having a great holiday season! My birthday was actually yesterday so I have to switch gears a little. I don’t always love that my birthday is so close to Christmas but I do love that everyone is so jolly this time of year so it’s not that bad. Unfortunately, I’ve been sick so I spent most of my birthday on the couch!
But at least I had a couple of fat bombs to keep me company.
Truth be told, I haven’t made many fat bombs to date. But my friends and I decided we’d have a little holiday fat bomb making party and these were one of my contributions.
They’re perfect this time of year, especially if you’re around a lot of gingerbread houses and you’d like to partake but you’re trying to stay keto or low carb! OR if you just eat regular but you just like delicious treats. Then these are great for you too.
Fat Bombs are a really convenient way to get in a good satiating snack but also to satisfy your sweet tooth.
These definitely won’t be the last fat bombs I make but they’ll definitely be a holiday staple from here on out!
- 1/3 cup almond flour
- 1/4 cup almond butter
- 1/4 cup cream cheese
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 tbsp coconut oil
- 2 Eat Nui Gingerbread Cookies or other brand
- dash of salt
In a bowl, mix together all ingredients except for gingerbread cookies. Put in fridge for at least 15 minutes.
Put gingerbread cookies in a plastic bag and crush up into crumbs. Put crumbs on a plate.
Take the mix out of the fridge and get a spoonful. Roll each spoonful into a ball then roll into the gingerbread crumbs on the plate.
Set aside. Best if refrigerated at least 15-30 minutes after making.