8 oz of cream cheese, softened
8 tsp of unsalted butter, softened
6 tsp of unsweetened cocoa powder, divided into 4 tsp and 2 tsp
3 tsp of brewed espresso
3 tsp of powdered erythritol sweetener
Beat cream cheese and butter together until creamy.
Scoop about half of the cream cheese mixture into a second mixing bowl and set aside.
Mix 4 tsp of cocoa powder and all of the espresso into the first bowl of the cream cheese mixture for 90 secs.
Mix the sweetener into the other bowl of the cream cheese mixture until it has combined.
Gently fold the espresso cream cheese into sweetened cream cheese.
Cover bowl and refrigerate for 30 mins.
Line a baking pan with parchment paper.
Scoop generous tablespoon-sized balls of your fat bomb mixture onto your baking sheet. Chill in the freezer for 20 mins.
Remove from the freezer and roll the balls in cocoa powder.
Store in an airtight container in the fridge.
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