Cheesecake Keto Fat Bombs
- Number of Servings: 20
Ingredients
1 tsp McCormick Pure Vanilla Extract 3 tbsp Hershey unsweet cocoa powder 8 tbsp Nutiva organic extra virgin coconut oil 16 tbsp Nutiva organic extra virgin coconut oil 10.50 tbsp Kerrygold (Pure Irish Butter) 2 tsp Swerve Sweetener, Confectioners 6 tsp Swerve Sweetener, Confectioners 5.29 oz Philadelphia Cream Cheese
Ingredients
Base
5.29 oz Cream Cheese
1.76 oz 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.
Serving Size: 20 fat bombs
Base
5.29 oz Cream Cheese
1.76 oz 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.
Serving Size: 20 fat bombs
Nutritional Info Amount Per Serving
- Calories: 226.6
- Total Fat: 25.3 g
- Cholesterol: 24.0 mg
- Sodium: 76.6 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
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