Ingredients
- 4 oz (115 g) cream cheese, softened
- 2 Tbsp unsalted butter, softened
- 2 Tbsp coconut oil (or another healthy fat), softened
- 1 Tbsp orange zest (or 1 tsp sugar-free orange extract)
- 2 Tbsp powdered low-carb sweetener
- 1 tsp vanilla extract
- ½ cup (approx 40 g) unsweetened dried or freeze-dried cranberries
- Pinch of sea salt (optional, for topping)
Instructions
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Add coconut oil, orange zest or extract, sweetener, and vanilla extract. Mix until well combined and creamy.
- Fold in the cranberries evenly through the mixture.
- Scoop or pipe into silicone molds or mini muffin liners.
- Chill in the fridge (or freezer) for 30–60 minutes until firm and set.
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
Notes
- Use freeze-dried cranberries for best texture and keto compliance.
- Let sit at room temp for a few minutes before eating for softer texture.
- Add nuts or coconut flakes for extra texture.
- Substitute lemon or lime zest for a citrus variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 110
- Sugar: 1g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
