Recipe: Low Carb Chai Tea Latte Fat Bombs

Are you following a low carb or keto diet and you need tasty snack to keep you going throughout the day? Then you’ll love these Low Carb Chai Tea Latte Fat Bombs.

It taste so delicious and the warming spices totally hits my happy spot. It’s made with chai spices (think cinnamon, ginger, cardamom and cloves!), cream cheese and heavy whip cream.

Why Fat Bombs?

When dieting, they’re great for boosting your energy, satisfying your cravings, a great source of healthy fats (perfect for those on a keto diet) and it’s the perfect on-the-go snack.

What I love about these Low Carb Chai Tea Latte Fat Bombs is that it’s so easy to make and just make the perfect afternoon treat that will hold you over until dinner. It would also taste great in a cup of coffee for a creamy latte in the morning. I just add both to a blender until the consistency is creamy.

Low Carb Chai Tea Latte Fat Bombs

Ingredients

• 8 ounces cream cheese, softened
• ½ cup heavy whipping cream
• 12 whole peppercorns
• 12 whole cardamom pods
• 2 whole cloves
• 2 cinnamon sticks
• 4 star anise, crushed
• 2 inches fresh ginger root, sliced
• 1 teaspoon ground cinnamon
• ½ teaspoon fresh ginger
• Pinch of cloves
• 1/3 cup Swerve Confectioner’s sugar 
• ½ teaspoon vanilla extract
• ice cube molds (optional)

Instructions

Step 1. In a saucepan, add heaving whipping cream, peppercorns, cardamom pods, whole cloves, cinnamon sticks, star anise, and ginger root.

Step 2. Over low heat (do not boil), just below a simmer, heat for 5 minutes, stirring occasionally.

Step 3. Remove from heat and strain liquid through a mesh strainer, reserving liquid. Refrigerate until cooled – about 10 minutes

Step 4. Beat spice infused cream with remaining spices until peaks form – about 2 ½ minutes

Step 5. In a separate bowl, add cream cheese, powdered sugar, and vanilla extract, then beat until fluffy – about 2 minutes.

Step 6. Add spice infused whipped cream to cream cheese mixture and fold gently until swirled together.

Step 7. Cover mixture and refrigerate for 20 minutes.

Step 8. Once solid enough to work with, ball into tablespoon sized balls and place on parchment covered pan or you can use an ice cube mold (I like this one).

Step 9. Freeze for 12-15 minutes and serve.

Step 10. To store, place in covered container and freeze. Thaw for 3-5 minutes prior to serving.

Love this recipe? See more snack recipes for keto dieters: Keto Almond Butter Cookies