Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- 3 tbsp (45 ml) Baileys Irish Cream (sugar-free or keto-friendly preferred)
- 1/4 cup (30 g) powdered erythritol (adjust up to 1/3 cup / 40 g for sweetness)
- 1 tsp pure vanilla extract
- 2 tbsp (30 ml) heavy cream
- Pinch of sea salt (optional)
Instructions
- Soften cream cheese and butter at room temperature for ~30 minutes.
- Beat cream cheese and butter with electric mixer on medium speed 2-3 minutes until fluffy.
- Gradually add powdered erythritol and vanilla extract, mixing on low.
- Slowly mix in Baileys Irish Cream until creamy but thick enough to hold shape.
- Whip heavy cream until soft peaks form and fold into cream cheese mixture gently.
- Add pinch of sea salt if using.
- Spoon into mini molds or drop heaping spoonfuls (~1 tbsp each) on parchment-lined tray.
- Chill in fridge at least 2 hours or freeze 30–45 minutes until firm.
- Remove from molds or transfer to airtight container. Keep refrigerated until serving.
Notes
- Use room-temperature cream cheese and butter for smooth texture.
- Powdered erythritol dissolves better than granulated.
- Avoid overmixing after adding Baileys to prevent softness.
- Chill fat bombs properly to set.
- Store in airtight container refrigerated up to one week or freeze up to one month.
- For dairy-free version, use coconut cream and coconut oil with dairy-free Irish cream.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American