Gingerbread Fat Bombs
2 cups almond flour
3-4 tbsp erythritol, powdered *
1 dropperful liquid stevia
8-10 tbsp local grass-fed butter, melted OR IF VEGAN: mild coconut oil, melted
2 tsp Ceylon cinnamon
½ tsp powdered ginger
½ tsp cardamom
1 tsp nutmeg
5 tbsp erythritol, powdered *
2 tsp water
½ tsp Ceylon cinnamon
Place all ingredients into a bowl and combine. Taste and add seasoning or sweetness, if desired. Mold into balls. Freeze for 30 mins. Prepare the glaze.
Measure the erythritol, cinnamon and water into a small bowl and combine. When the truffles have hardened & cooled a bit, spread about ½ tsp of the glaze on top of each truffle. Sprinkle on some cinnamon. Store in the fridge.
*You can make powdered erythritol in a blender by blending erythritol full speed for 10 seconds in a high-speed blender.