this is what i use to make my fat bombs..
Ingredients for your Low Carb Vanilla Cheesecake Fat Bombs
Ingredients makes about 15 serviings give or take..depending on how much you pour in
5.88 oz Cream Cheese softened....I use half of a container of cream cheese Philadelphia
1.33 teaspoon vanilla extract...I used carmel extract..but you can use whatever..
1.41 oz Erythritol...I use pyure..organic stevia..
4.51 floz Heavy Cream..i use more heavy cream to thin it down...land of lakes heavy cream..
12 servings or alittle more depending on how full you make mini cupcake liners...
Put the cream cheese, vanilla and erythritol (pyure) into your kitchen aid and mix on low. Alternatively put into a bowl and mix with a hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.
Add half of the Heavy Cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as erythritol in its granulated form requires a little extra time to dissolve.
Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.
Gently spoon the mixture into a piping bag like this one and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying. I often pour from mixing bowl back into measuring cup an use that to pour into ice tray...use whatever works for you..
recipe came from ketokitchen.com