These cheesecake fat bombs are super delicious. In this recipe, I’ve been able to create a fat bomb that is actually enjoyable to eat, which doesn’t just taste like coconut or plain old butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign.
Cuisine: Gluten Free | Low Carb / Keto |Nut Free | Vegetarian
Cook Time: 0 Mins | Passive Time:4 Hours | Prep Time:10 Mins | This Recipe Makes : 12 Fat Bombs
Per Serving: 312 Calories | 32 g Fat | 1 g Carbohydrates | 3 g Protein
Ingredients
Base
- 150 g Cream Cheese
- 50 g Butter melted
- 1 Tbsp Erythritol (SoNourished)
- 1 tsp Vanilla Extract
- 1/4 Cup Refined Coconut Oil
Top
- 1/2 Cup Refined Coconut Oil
- 1 tsp Cocoa Powder
- 2 tsp Erythritol (SoNourished)
Instructions
-
In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined
-
Add the vanilla, erythritol and coconut oil, mix again until combined.
-
Grab a silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole)
-
Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard
-
Mix the top coconut oil with the cocoa powder and erythritol in a bowl. Pour this mixture over the semi frozen base layer, and freeze for 4 hours.
- Enjoy! 😀 Thanks for sharing!
Recipe Note
Base Layer
When you mix the base ingredients together, make sure the butter is melted. Otherwise, you’ll get clumps of butter all through the mixture and it won’t taste very nice.
When you are spooning the mixture into the mini Silicone tray, use a teaspoon to level out the top as you go. It’s much easier to level out when it is at room temperature than it is once it’s frozen.
For extra bonus points, you can add either 1 teaspoon of natural strawberry extract, or natural banana extract to the cheesecake base for a serious flavor hit!
Top Layer
Depending on how large your cupcake pan is, but go easy as you’re pouring the mixture into the little sections. You can always fill them up later, but it’s much harder to remove once it’s in there.
Make sure when you freeze the fat bombs that the tray is level, otherwise, you’ll have chocolate coconut oil all over everything.
Can These Be Made Dairy Free?
So if you are looking for some dairy free keto snacks, this recipe is definitely for you. All you have to do is replace the cream cheese AND the butter with coconut cream, and you’ll get a very similar result.
Can I Use Stevia Instead Of Erythritol?
Of course, you can! This keto dessert only contains erythritol. You would add 6-9 drops of stevia for the base, and 3 drops for the top. It’s that simple!
Source & Pictures: Morva for Flickr
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