Ingredients
- 8 oz cream cheese
- 1/2 cup butter (1 stick)
- 1/4 cup BBF Allulose Sweetener Blend
- 1/4 cup sugar-free strawberry jam
- 1 tsp vanilla paste
- 1/4 tsp salt
Directions
- 1.In a large mixing bowl, combine all the ingredients.
- 2.Using a hand mixer, beat until well combined.
- 3.Scrape down the sides and bottom of the bowl with a rubber spatula.
- 4.Mix again until the mixture is smooth, creamy, and the allulose is fully incorporated with no grainy texture remaining.
- 5.Refrigerate the mixture for 20–30 minutes, or until it has firmed up enough to scoop.
- 6.Using a 2-ounce cookie scoop, portion the mixture onto a parchment-lined baking sheet or tray.
- 7.Return the scooped portions to the refrigerator and chill until fully set.
- 8.Enjoy your Strawberry Cheesecake Fat Bombs!
