Step 1

Prepare a batch of my Homemade Sugar-free Nutella

Step 2

Prepare a 24 cup mini muffin pan by lining each cup with a mini liner. Set aside.

Step 3

Heat a medium saucepan over medium-low heat. Add the butter and cream cheese and stir until mostly melted. Add my Homemade Sugar-free Nutella and stir until it is combined with the butter and cream cheese. Add the Swerve, cacao powder, salt and vanilla and continue to stir until all the ingredients are combined and smooth.

Step 4

Using a one tablespoon scoop, fill each muffin liner with two tablespoons of the batter. Once all 24 liners are filled, gently flatten the tops using slightly wet fingertips.

Step 5

Sprinkle hazelnuts on top and place the pan in the fridge until the fat bombs are firm; about 60 minutes. Remove and serve immediately or keep in the fridge for storage.