Chai Latte Fat Bombs
Are you looking for easy keto fat bombs to make? Do you love chai lattes? Check out my keto cream cheese fat bombs that taste just like a chai latte! These fat bombs are easy to make and are the perfect keto nut-free recipe!
Servings: 24 fat bombs
Ingredients
- ½ cup 4 oz water
- 6 black tea bags
- 6 oz cream cheese softened
- ½ cup 4 oz melted unsalted butter
- ¼ cup + 2 tbsp 96g No-Sugar-Added SunButter
- ¼ cup 48g classic monk fruit sweetener
- 2 tbsp 14g coconut flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp ground allspice
- ½ tsp cloves
- ¼ tsp black pepper
Instructions
- In a small pot over medium heat, bring water to a boil. Turn off heat, remove the pot from the burner, then steep tea bags in water for 15 minutes before discarding tea bags.
- In a mixing bowl, using an electric mixer, mix cream cheese until whipped. Add steeped tea, melted butter, SunButter and mix again, starting at lowest speed before increasing mixer to highest mixer speed until thoroughly incorporated. Add remaining ingredients and mix again until well combined and the mixture is smooth.
- Spoon mixture into silicone mold cavities and transfer silicone mold to freezer until fat bombs have hardened and can be popped out of silicone mold cavities, about 1 ½ hour.
Notes
Black Tea: High-quality black tea is important to use here, as the flavor is much more potent. I use and recommend Twinnings of London Irish Breakfast Black Tea.
Dairy Substitution: This recipe can be made dairy-free and vegan by substituting refrigerated canned coconut milk for cream cheese and coconut oil for butter.
SunButter Substitution: If you do not have a nut allergy or intolerance, you can substitute in almond butter or peanut butter for SunButter at a 1:1 ratio.
Monk Fruit Sweetener Substitution: In place of monk fruit sweetener, erythritol or Swerve can be used at a 1:1 ratio. To substitute stevia in, I would suggest using pure powdered stevia and, since a little bit goes a very long way, start with only ¼ tsp and then taste test the mixture. If you want the resulting fat bombs to be sweeter, add in additional stevia in ⅛ tsp increments.
Spices: The potency of spices can vary significantly, depending on freshness and quality. To ensure your resulting fat bombs are full of chai latte flavor, taste test the mixture prior to freezing and solidifying the fat bombs. If you are looking for a more substantial chai flavor, add additional amounts of spices as desired.
Silicone Mold: You can purchase the exact silicone mold that I use in this recipe on Amazon. Otherwise, you should be able to find similar 24-cavity silicone molds at your local kitchen supply store.
Storage: Store fat bombs in an airtight container in the freezer and, when you’re ready to eat, pop one out from the container in the freezer, allow it to thaw for 10-15 minutes at room temperature, and then enjoy!