KETO CHEESECAKE FAT BOMBS

Creamy Cheesecake fat bombs are bites of heaven along with a keto dieter’s dream with 0 carbs!! Top with chocolate or coconut and revel in these low-carb fat bombs to fulfill your sweet tooth without sacrificing flavor.

My sweet tooth is my biggest weakness around the keto diet because sometimes you merely need something sweet to chew on. I don’t mind quitting bread, rice and almost everything else but a woman needs her dessert.

These cheesecake fat bombs are ideal for when you’re craving something sweet. They're bite size and can assist with the sweet cravings without sacrificing taste or flavor. They're fluffy, creamy and taste exactly like cheesecake! 

To Make Keto Cheesecake Fat Bombs You Will Need:

  • cream cheese
  • butter
  • coconut oil (or heavy cream)
  • keto sweetener
  • vanilla

STEPS TO MAKE Cheesecake Fat Bombs

These fat bombs are A breeze to create and get together in minutes. Simply beat all of the ingredients until fully combined and place into molds or drop onto a baking sheet utilizing a cake scooper. Freeze for a couple minutes or refrigerate until they're set and you’re all set!

What Molds MUST I use?

Whatever you have readily available should always function as first option. When you have a mini cupcake pan then do it now since it makes perfect bite-size portions. Silicon cupcake pans are ideal for fat bombs as you can pop system.drawing.bitmap bombs right out if they are done. You can buy them on amazon here.

The next option is always to simply freeze the complete batter for one hour then scoop having an ice cream scooper into balls.

What Keto Friendly Sweetener MUST I Use?

POWDERED erythritol is my absolute favorite keto sweetener since it may be used to replace sugar 1:1 for some recipes also it will not leave a bitter after taste. Monk fruit sweetener or Swerve may also be great options and for all those wondering, 8-10 drops of Stevia also work great!

Course Dessert
Cuisine American
Keyword cheesecake, desserts, fat bombs, keto
Prep Time 5 minutes
Total Time 15 minutes
Servings 24 Fat Bombs
Calories 107 kcal


Ingredients
  • 8 oz Cream cheese at room temperature
  • 4 oz butter melted (or heavy cream)
  • 4 oz coconut oil room temp (or heavy cream*)
  • 2-3 tablespoons erythritol
  • 2 teaspoon vanilla extract
  • Baking chocolate or coconut for decorating
Instructions
  1. Add all of the ingredients to some medium mixing bowl. Beat having an electric mixer for 1-2 minutes or until mix through and creamy.
  2. Scoop batter utilizing an ice-cream scooper into mini cupcake pan (lined or unlined). Invest the fridge to create for 1-2 hours or within the freezer for 30 minutes.
  3. Remove from cupcake tins and transfer into an air-tight container. refrigerate for 2 weeks.

Recipe Notes
  • *To replace with heavy cream, replace only the coconut oil OR butter with heavy cream.
  • *If there is no need a mini cupcake pan, place the mixed batter in to the freezer until it really is firm then scoop batter to create balls.

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