Aunt Rocky’s Kumquat Fat Bombs (LCHF)

Line a small cookie sheet with waxed or parchment paper. Make sure you have freezer space to place the entire sheet begin.

Cut kumquats in half lengthwise and remove any seeds. Using a small hand food processor, chopper, or blender, process the kumquats until they are well mashed, but still have some small pieces. Set aside.

In a medium mixing bowl, soften cream cheese, butter and mascarpone, but be careful not to melt them. If you melt them, they may separate when cooling. (To do this, just soften them in this way in the microwave: Cut cream cheese into cubes, place in microwave safe bowl, and microwave for 10 seconds. Cut the butter into slices or cubes, add to bowl and microwave an additional 10 seconds. Add the mascarpone and put back in the microwave for about 10 more seconds. Whisk quickly until you achieve a creamy and lump-free consistency.)

Add sweetener and vanilla, and whisk well. Stir or fold in the mashed kumquats.

Using a 1-tablespoon cookie scoop, scoop balls of mixture onto cookie sheet. Transfer to freezer, and freeze for at least 2 hours.

Once very firm, put fat bombs in a freezer bag or covered freezer container. Store in freezer and eat frozen.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 48, Total Fat 5 g, Saturated Fat 3 g, Sodium 19 mg, Potassium 11 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 1 g, Protein 1 g. Macros: 85% fat, 8% protein, 8% carbs.

© March 28, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.