BULLETPROOF FAT BOMBS RECIPE - (4.7/5)

Bulletproof Fat Bombs Recipe - (4.7/5) image

Provided by quiltpixie

Number Of Ingredients 9

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1 cup mascarpone cheese or full-fat cream cheese
1/4 cup butter or extra virgin coconut oil
2 tablespoons MCT oil or more coconut oil
2 tablespoons raw cocoa powder, unsweetened
1/4 cup Erythritol or Swerve, powdered, or other healthy low-carb sweetener
10 to 15 drops liquid Stevia extract
1/2 cup strong brewed coffee
2 tablespoons dark rum, optional
1 teaspoon rum extract, optional

Steps:

Place the softened mascarpone cheese, butter, oil and cocoa powder into a blender or small bowl. Add powdered Erythritol and stevia into a blender and pulse until smooth. Pour in the prepared coffee (room temperature) and pulse again until smooth. Pour into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30 to 60 minutes depending on your ice-cream maker. If you don't have an ice-cream maker, pour the mixture directly into an ice tray. You'll have to use a larger ice tray to fit 2 tablespoons or make smaller fat bombs. Spoon about 2 tablespoons of the ice-cream into ice tray (I used this Ball Shaped Lollypop Tray) which is great for making fat bomb shapes. Place in the freezer for 2 to 3 hours or until firm.