I love banana cream pie! These remind me of that but in an icing kind of way!
This is not only good to ice some keto cupcakes with, but use a cookie scoop and make these gems!
I sprinkled a bit of cacao nibs on top😋
Start off with your mixer and whisk beater, and a softened block of cream cheese and softened block of butter. I found some unsalted Kerrygold butter on sale, so I just added 1/2tsp himalayan salt.
Make sure they are softened. Cream together then add 2 tsp vanilla and 1 tsp banana extract! Sweeten with 4 to 5 TBSP powdered swerve. Whip well till you get this…..
Then you can either use a cookie scoop and scoop onto a wax paper lined pan…..or just dollop with a tablespoon.
I also have silicone pans that I scoop into for portion control!
I had some cacao nibs so I sprinkled some on top!
Cacao nibs are 1 net carb per Tbsp, just for reference! They are the cocoa bean that has been dried and cracked. Loads of good for you antioxidants.
Keto Banana Cream Fat Bombs
1/2 lb (8oz) grassfed butter salted (if unsalted add 1/2 tsp salt)
1 pkg. Cream cheese (8oz)
4 to 5 Tbsp powdered Swerve (powdered is needed)
2 tsp vanilla extract
1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)
Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.