Servings: 10 servings
Calories: 125kcal
Ingredients
- 4 oz full-fat cream cheese softened, 113 g; sub: mascarpone, richer
- 2 tbsp unsalted butter softened; sub: coconut oil for dairy-free
- 1/4 cup heavy whipping cream cold; sub: coconut cream
- 2 tbsp powdered erythritol/monk-fruit to taste; sub: allulose, softer set
- 1 tsp pure vanilla extract sub: 1/2 tsp Mexican vanilla + 1/2 tsp rum extract
- 1/2 cup pork rinds finely crushed; sub: crushed keto cereal flakes
- 1 tsp ground cinnamon sub: pumpkin-pie spice
- 1 pinch sea salt
- Optional garnish: chopped pecans sugar-free caramel drizzle; sub: unsweetened shredded coconut
Instructions
- Beat the filling: Whip cream cheese and butter until fluffy. Blend in sweetener, salt, and vanilla. In a separate bowl, whisk cold cream to soft peaks; fold into cream-cheese mixture.
- Freeze fat-bomb centers: Scoop 1-tablespoon mounds onto parchment, about 10. Freeze 45 min–1 hour until firm.
- Prep the “crumbs”: Mix crushed pork rinds and cinnamon in a shallow dish.
- Coat & shape: Roll each frozen mound into a ball, then coat thoroughly in crumbs, pressing gently so they stick. Return to freezer 15 min.
- Flash-fry: Preheat air fryer to 400°F. Spray basket lightly with avocado oil. Air-fry bombs 35–45 seconds, just until crumb exterior is sizzling and golden.
- Serve immediately for hot-cold contrast, or freeze again for later snacking.
Nutrition
Serving: 1serving | Calories: 125kcal | Protein: 3g | Fat: 12g
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