These Cheerwine-inspired fat bombs are just what you need for a little afternoon pick-me-up without all the sugar and carbs. At just 1g carbs per bomb, it’s the perfect little guilt-free treat.
Ingredients
Bomb Base Ingredients
- 5 ounces cream cheese, room temperature
- 2 ounces butter, melted
- ¼ cup refined coconut oil
- 4 ounces Cheerwine Zero Sugar
- 1 tablespoon erythritol or other sweetener (or 6–9 drops liquid Stevia)
- 1 teaspoon vanilla extract
Bomb Top Ingredients
- ½ cup refined coconut oil
- 2 teaspoons erythritol* or other sweetener (or 3 drops liquid Stevia)
- 1 teaspoon unsweetened cocoa powder
*Use powdered erythritol or liquid Stevia to best incorporate for the bomb chocolate top.
Instructions
Bomb Base
In a medium-sized mixing bowl, beat cream cheese with butter† until combined. Add coconut oil, Cheerwine Zero Sugar, erythritol, and vanilla, then mix until combined.
Using a spoon, divide the mixture between 12 cups of a silicone mini cupcake tray, filling each about ¾ full. Using your spoon, smooth the top on each so they are level. Place tray in freezer for about 20 minutes until relatively hard on top.
Bomb Top
In a separate bowl, melt coconut oil and then add the erythritol and cocoa powder then mix well. Using your spoon, pour some of the chocolate mixture on top of each of the semi-frozen base wells. Place tray back into freezer to completely set (about 4 hours).
When frozen, pop your fat bombs out of the silicone tray and store in an airtight container with parchment paper between layers in the freezer.
†When mixing butter into base layer, make sure it is melted so that it fully incorporates with the cream cheese and doesn’t leave little flecks of butter in your bombs.
