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Firecracker Cake Batter Fat Bombs

Firecracker Cake Batter Fat Bombs

Firecracker Cake Batter is everything sinful made angelic. Icing, pop rocks, and cake batter flavoring made sugar-free, but still amazingly delicious.
Course Dessert, Snack Food
Cuisine American, Keto, Low Carb
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 20 fat bombs

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3/4 cup Swerve Confectioners-Style Version
  • 1 tsp vanilla extract
  • 1 tsp imitation butter extract
  • 2 packs Strawberry Sugar-Free Pop Rocks
  • 1 ea silicone form and/or metal sheet pan with a sheet of parchment paper
  • 1 ea plastic freezer bag and/or pastry piping tip kit

Instructions

  1. Place the sheet pan (and silicone form if you have one) into the freezer. It's important that you work quickly and keep everything as cold as possible. Please read the "Additional Info" section below for more information as to why this is.
  2. Combine everything but the Pop Rocks in the bowl of a stand mixer and whip together.
  3. Place the icing in the refrigerator and let it chill for at least an hour.
  4. Remove the icing from the fridge and mix to soften it up so that it is just barely workable.
  5. Fold the Pop Rocks into the icing mix quickly but completely.
  6. Immediately load a large freezer bag with the tip cut off of it (or a piping bag) with the icing.
  7. Remove the tray/silicone form from the freezer. Pipe the icing mix into the silicone form or directly onto the parchment-covered tray. Immediately place into the freezer to chill. This will freeze the water in the cream cheese and butter, which will in turn arrest the "popping" reaction of the pop rocks to the liquid water in their immediate environment.

Recipe Notes

This would be an incredibly straightforward recipe if it were not for the Pop Rocks. We obviously want the effect of the finished product melting on your tongue and the pop rocks going off while your mouth is flooded with cake batter flavor. The problem is that they react with water, which is contained in both the cream cheese and butter used in the recipe.

The solution is to keep everything really cold and move quickly. This will minimize the amount of premature popping that occurs and create a short trip to the frozen state that will arrest the popping by freezing the liquid water that causes it.