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 🙂
When I first started the ketogenic diet, I tried fat bombs out and thought they tasted pretty average.
CHEESECAKE FAT BOMBS
cheesecake fatbomb
RECIPE RATING
Course Breakfast, Snack
Cuisine Gluten Free, Low Carb / Keto, Nut Free, Vegetarian
Keyword cheesecake fat bombs, keto fat bombs
Cook Time 0 mins
Passive Time 4 Hours
Prep Time 10 Mins
This Recipe Makes 12 Fat Bombs
Adjust Servings
12
Fat Bombs
Adjust Units
Nutrition Facts
Cheesecake Fat Bombs
Amount Per Serving
Calories 312 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Total Carbohydrates 1g 0%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Information Is Per Serving
(1/12th Total Recipe)
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, nativa and coconut oil, mix again until combined.
Grab your 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 natvia in a bowl. Pour this mixture over the semi frozen base layer, and freeze for 4 hours.
RECIPE NOTES
Make sure when you freeze the fat bombs that the tray is level, otherwise you'll have chocolate coconut oil all over everything 🙂 - trust me, its not fun.