My new favorite recipe is one that you don’t get to share with others! What?! Yep. I said it and I’m not even sorry about it. Did you ever see those tv commercials where the overweight woman is sitting on her couch, watching tv, and eating a stick of butter? I used to think ewww. Now I know that the key to keeping my blood sugars low is to eat butter… and cream cheese! Since I’m not going to unwrap a stick of butter and start eating, this is a way to make a delicious treat out of these blood sugar stabilizing fats!
6 oz Cream Cheese
6 oz Butter (divided into 4 oz and 2 oz)
¼ C Swerve Confections
2 T Swerve Granular
1 Lemon (juiced for 2T plus finely grated rind)
⅓ C Almond Flour
You are making “fat bombs” which are combinations of full fat foods that you can eat just a small amount daily to help regulate your blood sugars. They are a great source of energy and can help satisfy a “sweet tooth craving” without causing problems to your blood sugar!
This recipe makes about a 5 x 7 inch small pan. You can adjust the ingredients as needed for a larger pan.
Soften the cream cheese and butter to room temperature for about 1 hour.
Microwave the cream cheese in increments until it is starting to melt but not runny.
Combine 2T lemon juice with ¼ cup powdered Swerve sweetener. Mix well. I’ve made it with the granulated sweetener but it has a grainy texture to it. Use the powdered if you have it!
With a mixer, beat the cream cheese and butter with the lemon juice/sweetener.
Add some of the grated lemon rind to the mixture and stir well (if desired).
Spread the mixture into a small pan or silicone molds.
In a bowl, combine 1-2 T granulated Swerve sweetener with 2 oz butter and ⅓ cup almond flour. Mix until well combined.
Sprinkle the “crust” on top of the lemon mixture and gently pat down.
Cover and put in the freezer for 2 hours.
Remove from the freezer and store in the refrigerator. Cut into 1-inch x 1-inch size cubes.