Cream Puff Fat Bombs
somora120
Posts: 20 Member
Hey Keto-ers! I made a lovely little kitchen concoction that I wanted to share when I was craving something sweet to fit in my macros.
1 cup Heavy Whipping Cream
1 tablespoon Swerve (erythritol)
1 teaspoon Vanilla Extract
Grease an ice cube tray or use a silicone mold
Add ingredients to a mixer, blender, or food processor (or do it with a bowl and whisk or hand mixer if you're feeling ambitious).
Blend until stiff peaks form, and use a spatula to spoon mixture into tray or mold.
Freeze for 30 minutes to 1 hour.
They can be kept in the freezer, but they likely won't last long! I baked cookies for my neighbor's kids and was craving something to replace my frequent taste-testing in the kitchen. I had to use my SO for the cookie tasting, but whipped up these Cream Puff fat bombs to cure my craving.
Let me know if you try them or have any questions!
1 cup Heavy Whipping Cream
1 tablespoon Swerve (erythritol)
1 teaspoon Vanilla Extract
Grease an ice cube tray or use a silicone mold
Add ingredients to a mixer, blender, or food processor (or do it with a bowl and whisk or hand mixer if you're feeling ambitious).
Blend until stiff peaks form, and use a spatula to spoon mixture into tray or mold.
Freeze for 30 minutes to 1 hour.
They can be kept in the freezer, but they likely won't last long! I baked cookies for my neighbor's kids and was craving something to replace my frequent taste-testing in the kitchen. I had to use my SO for the cookie tasting, but whipped up these Cream Puff fat bombs to cure my craving.
Let me know if you try them or have any questions!
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Replies
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Hey Keto-ers! I made a lovely little kitchen concoction that I wanted to share when I was craving something sweet to fit in my macros.
1 cup Heavy Whipping Cream
1 tablespoon Swerve (erythritol)
1 teaspoon Vanilla Extract
Grease an ice cube tray or use a silicone mold
Add ingredients to a mixer, blender, or food processor (or do it with a bowl and whisk or hand mixer if you're feeling ambitious).
Blend until stiff peaks form, and use a spatula to spoon mixture into tray or mold.
Freeze for 30 minutes to 1 hour.
They can be kept in the freezer, but they likely won't last long! I baked cookies for my neighbor's kids and was craving something to replace my frequent taste-testing in the kitchen. I had to use my SO for the cookie tasting, but whipped up these Cream Puff fat bombs to cure my craving.
Let me know if you try them or have any questions!
Where can I by Swerve at?
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I found swerve at a local grocery store, but I believe you can even find it at some Walmart stores, and certainly online. I'm usually really sensitive to artificial sweeteners, and most have a horrible aftertaste to me, but erythritol doesn't bother me in the slightest. It has almost no impact on insulin response, and passes through largely undigested with minimal effects on GI function.1
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Hey Keto-ers! I made a lovely little kitchen concoction that I wanted to share when I was craving something sweet to fit in my macros.
1 cup Heavy Whipping Cream
1 tablespoon Swerve (erythritol)
1 teaspoon Vanilla Extract
Grease an ice cube tray or use a silicone mold
Add ingredients to a mixer, blender, or food processor (or do it with a bowl and whisk or hand mixer if you're feeling ambitious).
Blend until stiff peaks form, and use a spatula to spoon mixture into tray or mold.
Freeze for 30 minutes to 1 hour.
They can be kept in the freezer, but they likely won't last long! I baked cookies for my neighbor's kids and was craving something to replace my frequent taste-testing in the kitchen. I had to use my SO for the cookie tasting, but whipped up these Cream Puff fat bombs to cure my craving.
Let me know if you try them or have any questions!
Is is similar to eating meringues?0 -
They're a bit thicker being frozen I imagine, but I've never had a meringue. I put one in my coffee this morning and it melted into a delightful little topping of creamy foam.1
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Hey Keto-ers! I made a lovely little kitchen concoction that I wanted to share when I was craving something sweet to fit in my macros.
1 cup Heavy Whipping Cream
1 tablespoon Swerve (erythritol)
1 teaspoon Vanilla Extract
Grease an ice cube tray or use a silicone mold
Add ingredients to a mixer, blender, or food processor (or do it with a bowl and whisk or hand mixer if you're feeling ambitious).
Blend until stiff peaks form, and use a spatula to spoon mixture into tray or mold.
Freeze for 30 minutes to 1 hour.
They can be kept in the freezer, but they likely won't last long! I baked cookies for my neighbor's kids and was craving something to replace my frequent taste-testing in the kitchen. I had to use my SO for the cookie tasting, but whipped up these Cream Puff fat bombs to cure my craving.
Let me know if you try them or have any questions!
Did you use granulated or confectioners swerve?
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I use the granulated, but I imagine either would work. I used an imitation strawberry extract this week and they were awesome. I need to pick up some silicone molds so I can stop fighting my plastic ice cube trays. Lol.3
This discussion has been closed.