Aunt Rocky’s Peaches & Cream Fat Bombs

Description

A refreshing, fruity low carb fat bomb, perfect for summer peach season. Only a little bit of fresh peaches are used, so this fat bomb stays low carb but has a beautiful “peaches and cream” taste. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free.

Ingredients

• 1 ounce, weight Organic Valley Cultured Cream Cheese, Softened
• 2 Tablespoons Butter, Softened
• 4 ounces, weight Bel Giosio Mascarpone, Softened
• 2 Tablespoons Heavy Whipping Cream
• ¼ cups Swerve Confectioners (powdered Erythritol)
• ¼ teaspoons Vanilla Extract
• ½ teaspoons Peach Extract
• 2 ounces, weight Fresh Peaches, Fine Diced
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Preparation

Place 12 silicone cupcake molds onto a small cookie sheet. Make sure you have freezer space to place the entire sheet with molds before you begin.

The cream cheese, butter, and mascarpone all need to be soft enough to whisk together, but not melted. If you melt them, they may separate when cooling. To do this, just soften them in this way in the microwave: Cut cream cheese into cubes, place in a microwave safe medium-size bowl, and microwave for 10 seconds.

Cut the butter into slices or cubes, add to bowl and microwave an additional 10 seconds.
Add mascarpone and put back in the microwave for about 10 more seconds. They should all be soft enough to whisk. Whisk quickly until you achieve a creamy and lump-free consistency.

Add sweetener, vanilla, and peach extract and whisk well. Stir or fold in the diced peaches.
Spoon evenly into your molds (about one rounded tablespoon per mold). Smooth tops with the back of a spoon. Transfer tray to the freezer, and freeze for at least 2 hours.

Once very firm, turn out of molds and put in a resealable bag or covered freezer container. Store in freezer and eat frozen (or pull out of the freezer about 1/2 hour to serve soft). May also be stored the covered container in the coldest part of the refrigerator, but they will soften very quickly if not frozen.
Tip: If you don’t have silicone muffin cups, simply drop mounds onto the cookie sheet lined with waxed or parchment paper and freeze in freeform shapes.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 68, Total Fat 6 g, Saturated Fat 4 g, Sodium 45 mg, Potassium 12 mg, Total Carbohydrate .5 g, Dietary Fiber 0 g, Net Carbs 0.5 g, Protein 2 g. Macros: 82% fat, 12% protein, 6% net carbs.