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Snickerdoodle Fat Bombs

Quick and Easy Snickerdoodle Fat Bombs

5 from 1 reviews



4 oz cream cheese, softened

4 tbsp unsalted butter, softened

¼ cup natural, creamy, no sugar added peanut butter or almond butter

3 tbsp granulates Stevia or other low carb granulated sweetener to taste

½ tsp ground cinnamon

½ tsp vanilla extract

For the coating:

1 ½ tbsp granulated Stevia or other low carb granulated sweetener to taste

1 tsp ground cinnamon


  1. Beat the cream cheese, butter, peanut butter and sweetener at medium speed with an electric mixer until creamy.
  2. Add the ground cinnamon and vanilla extract and beat until blended.
  3. Cover the dough and freeze for 30 minutes or until hard enough to form balls.
  4. Bring the dough out of the freezer and roll into balls about 1 tablespoon in size.
  5. Freeze the balls for 15 minutes.
  6. To make the coating, mix the ground cinnamon and sweetener in a small dish.
  7. Remove the balls from the freezer.
  8. Roll each ball in the cinnamon mixture.
  9. Keep the balls in an airtight container in the freezer until ready to serve.


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