Keto Cheesecake Fat Bombs
Keto Cheesecake Fat Bombs is a game changer. You can enjoy decadent low carb cheesecake that is keto friendly without any guilt. Plus, the recipe is super easy.
Servings: 24
Calories: 90kcal
Cost: $4.85, $0.20 per serving.
Ingredients
- 8 oz Cream cheese at room temperature
- 4 oz butter or coconut oil
- 4 oz Heavy Cream
- 2-3 tablespoons erythritol
- 2 teaspoon vanilla extract
- Sugar free Baking chocolate grated for topping
Instructions
- Add the 8 oz cream cheese, 4 oz butter (or coconut oil), 4 oz heavy cream, 2-3 tablespoons erythritol, and 2 teaspoons vanilla extract to a medium mixing bowl.
- Using an electric mixer, beat the mixture for 1-2 minutes until smooth, creamy, and fully combined.
- Using a cookie scoop or spoon, portion the mixture into a mini cupcake pan. You can use mini cupcake liners if desired for easier removal.
- Sprinkle the tops with grated sugar-free baking chocolate, if using.
- Place the mini fat bombs in the refrigerator for 1-2 hours or in the freezer for about 30 minutes until firm.
- Remove the fat bombs from the cupcake pan and transfer them to an airtight container.
- Store in the refrigerator for up to 2 weeks. Keep chilled until ready to serve, as they soften quickly at room temperature.
Nutrition
Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 17mg | Sugar: 1g | Vitamin A: 196IU | Calcium: 12mg | Iron: 1mg
