KETO CHEESECAKE FAT BOMBS
Wednesday, May 4, 2022
KETO CHEESECAKE FAT BOMBS
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
INGREDIENTS
- Base
- 150 g Cream Cheese
- 50 g Butter melted
- 1 Tbsp Natvia (Or Erythritol)
- 1 tsp Vanilla Extract
- 1/4 Cup Refined Coconut Oil
Top
- 1/2 Cup Refined Coconut Oil
- 1 tsp Cocoa Powder
- 2 tsp Natvia (Or Erythritol)
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.
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