8 oz cream cheese softened
1 stick (1/2 cup) salted butter
1/2 cup creamy peanut butter or almond butter (the kind that’s only peanuts and salt)
1/3 cup swerve sweetener (erythritol)
1 tsp vanilla extract
4 oz Lilly’s baking chips (stevia sweetened chocolate chips)
Mix all the creamy ingredients together in a mixer and then spray a cookie scoop or spoon with coconut oil cooking spray.
Refrigerate dough for 30 minutes before scooping onto parchment paper, then freeze for 30 minutes and store in the refrigerator in plastic baggies.
Do not store at room temperature. Enjoy Frozen or refrigerated. Makes 20 Keto bombs
Per Serving: Total Fat: 14g, Total Carbs: 2g, Total Protein: 2g