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KETO CHEESECAKE FAT BOMBS

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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



These mini cupcake sized bombs are vanilla flavor on the bottom and chocolate flavor on the top. The bottom is made out of a cream cheese style filling which keeps the texture soft and sweet, whilst the top chocolate section is relatively hard and crunchy.

KETO CHEESECAKE FAT BOMBS RECIPE
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
  1. In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined
  2. Add the vanilla, nativa and coconut oil, mix again until combined.
  3. Grab your Silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole)
  4. Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard
  5. 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.

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