Gluten Free, Paleo & Keto Cookies ‘N Cream Fat Bombs

Gluten Free, Paleo & Keto Cookies 'N Cream Fat Bombs

Ingredients

• 60 g almond flour
• 11 g cocoa powder
• 3 tbsp Swerve Sweetener (confectioners or powdered xylitol*)
• 1/2 tsp instant coffee ((confectioners or powdered xylitol*))
• 1 pinch kosher salt
• 2 tbsp grass-fed butter ((confectioners or powdered xylitol*))
• 160 ml full fat coconut milk
• 4 tbsp erythritol ((confectioners or powdered xylitol*))
• 160 ml heavy whipping cream ((confectioners or powdered xylitol*))
• 2 tsp vanilla extract

Instructions

1. For the 'oreo cookie' crumbsLightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).
2. This is very important taste-wise, so don't skip!Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt.
3. Add in butter, mix until thoroughly combined.
4. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'.
5. Place both in the freezer while you make the vanilla cream.