Instructions
- Put softened 8 ounces cream cheese 8 ounces butter, 1 teaspoon vanilla extract, 5 tablespoons erythritol and ½ teaspoon sea salt into medium bowl and mix well with wooden spoon until smooth.8 ounces cream cheese, 8 ounces butter, 1 teaspoon vanilla extract, 5 tablespoons erythritol, ½ teaspoon sea salt
- Add smooth batter to pastry bag. Pipe into your favorite silicone mold or directly onto a silicon baking sheet or pad.
- Melt 2 tablespoons dark chocolate in double boiler.2 tablespoons dark chocolate
- Drizzle chocolate over buttercream fat bomb.
- Sprinkle with chopped 2 tablespoons almond.2 tablespoons almond
- Refrigerate for two hours.
- Remove from molds, serve, and enjoy.
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